InCarne
Livorno — since 2014
A historic building with exposed brick walls, once a Medici grain store.
who we are
One ingredient, told in every way
InCarne is a single-theme restaurant project entirely devoted to CaRne: mature Piedmontese cow, served raw or grilled. One ingredient, chosen with stubborn care and worked every day in our butcher's shops.
We select our cows from small trusted farmers and age them in our cold rooms, following every step from the farm to the plate. Every cut carries the name of the farmer who raised the animal and of the farm it came from.
discover our CaRne
why InCarne
The work behind every cut
We select mature cows over 48 months of age directly from our trusted farms, run by small farmers with few animals. They are raised naturally, respecting growth times and a healthy diet.
- mature cows over 48 months
- small trusted farmers
- the farmer's name on every cut
- a traced supply chain from farm to plate
Alongside Piedmontese beef, we select cattle from the best European farms, choosing different breeds and origins according to quality, marbling and flavour.
- the best European farms
- different breeds and origins
- chosen for marbling and quality
- every cut assessed by our butchers
Times and methods are set according to the breed, the cut and the character of each product. We do not chase extreme ageing, but the best balance of flavour, tenderness and texture.
- quarters selected in person
- ageing in our cold rooms
- boning only after ageing
- every cut has its own time
the butcher's
The beating heart of every restaurant
Every detail is carefully considered: boning follows the French method, for clean, well-trimmed noble cuts that respect the animal, following the natural grain of the meat to bring out its flavour.
discover the butcher's
where we are
three addresses,
one CaRne
Livorno
Scali del Monte Pio, 11 — tel. +39 0586 893227
Pietrasanta
Via N. Sauro, 2 — tel. +39 0584 70316
Pisa
Via Sant’Andrea, 37 — tel. +39 050 544954
maps and contacts