From April 1998 to August 2011, I worked full-time as a butcher in Vergiate (VA). My journey began in April 1998, when I, Stefano, was offered the opportunity to join the staff of a butcher shop full-time. I had already had a first approach to the trade and decided to accept: from that moment, my “career” as an apprentice began. Step by step, I learned how to relate to customers, to be helpful and attentive, and—no less importantly—to trim and debone meat. It wasn’t easy, but my desire to learn more grew every day. I started attending courses and seeking opportunities to connect with others who, like me, were discovering the world of meat and the evolution of butchery. Year after year, I became more confident in my skills and abilities.
In August 2011, while exploring different closed shops, I came across a small yet charming village: Ranco, in the province of Varese. There I found a fully equipped butcher shop that had been closed because the owner had retired. I realized it was a unique opportunity. I rolled up my sleeves and, with his support, began building my reputation, continuing to deepen my curiosity and knowledge of the vast world of meat and its products.
It was time to create a shop that truly represented me. I began searching again and eventually found a small vacant store in Angera, also in the province of Varese, not far from Ranco. I started designing and reshaping my shop according to my vision, working to give concrete form to my dream. Step by step, with determination and patience, that project came to life. In September 2014, with great joy, I inaugurated La Bottega della Carne di Limuti.
Since then, I have never stopped. After moving to Angera, I continued progressing with a clear mission: to guide my shop toward good, wholesome food. I pay close attention to farming methods and began personally meeting breeders, building direct and trusting relationships with them. I seek advice from more experienced professionals and regularly attend training courses, as I firmly believe that professional growth never ends. I have also had the opportunity to participate in national and international competitions, experiences that allowed me to challenge myself and improve. In 2022, to my great surprise, I received a letter informing me that my small shop had been selected for inclusion in the first Steak House and Butcheries Guide 2022, recognition that was renewed again in 2024.
Since December 2023, I have served as Provincial President of Federcarni Varese, a role that enables me to engage with colleagues across Italy and actively contribute to the development of the sector. My company operates in the food industry, specializing in meats from pasture-raised, free-range, or semi-free-range farming systems, respecting the animal, the land, and the final product quality. My responsibilities are comprehensive: from booking livestock at the farm, to receiving and inspecting the meat, deboning, trimming, aging and maturation, and preparing ready-to-cook and ready-made dishes. I also serve customers directly, manage orders, and oversee home deliveries, striving to make every customer feel welcomed and valued, because I believe human connection is an essential part of quality.
On February 25–26, 2023, I successfully completed the course to become a Qualified Meat Judge, organized by the Italian Meat Tasters Institute De Gustibus Carnis, further enriching my professional expertise.
In March 2025, I collaborated on a chapter of a university thesis titled “Research and Sustainability: The Virtuous Example of La Bottega della Carne di Limuti” by Alessia Gadda, which highlights my philosophy and ethical approach to sourcing raw materials, as well as an analysis of how food choices are influenced by awareness, information, and responsibility. The full article is available on the shop’s blog.
In November 2025, I was featured in the guide Il Golosario and received the award “Among the Best Butcher Shops in Italy,” a recognition that fills me with pride and confirms the path I have taken.
Training has always played a central role in my professional growth. Over the years, I have attended numerous courses and masterclasses, each contributing to my development:
-
2017 – Imeat Modena, “Food Porn in Butchery” course with Francesca Santin
-
2019 – Università dei Sapori, Perugia: A.I.M.A. Masterclass on modern techniques for fresh, cooked, and cured artisanal charcuterie, led by Francesco Camassa
-
2019 – A.I.M.A. Masterclass “Froll’Arte” (Aging Techniques), Francesco Camassa
-
2021 – Accademia Rizzieri, Marketing Course and Laboratory with Lorenzo Rizzieri
-
2022 – Grill Academy, Basic BBQ Certification
-
2022 – A.I.M.A., participation certificate at the State Hospitality Institute Panzini: “Pork and Barbecue”
Today, I continue to dedicate myself fully to my craft, driven by passion, responsibility, and the desire to constantly improve.
