La MacelleGria: Celebrating 12 Years of Fire and Flavor in Naples!

I was thrilled to join a special press lunch marking the 12th anniversary of La MacelleGria, a trailblazing restaurant in Naples. Situated in Fuorigrotta, La MacelleGria is Naples' first butcher shop and restaurant hybrid, thriving due to its unique concept and dedication to quality.

The driving force behind this venture is Donatella Bova—a visionary entrepreneur, coach, and former pro football champ. She brought a slice of Puglia to Campania, inspired by Martina Franca’s "fornello pronto" tradition, where you choose your meat at the counter and it’s perfectly grilled over hot coals. This makes premium, late-night grilling accessible to everyone.

Donatella’s mission is clear: to elevate the South using only high-quality meats from extensive farming, along with preservative-free products and seasonal veggies. Her dedicated team, including skilled grill master Luciana Lamanna and floor manager Diego Moio, form the backbone of the operation.

The menu, crafted by young chefs Francesco Penta and Simona Loffredo, blends Neapolitan, Puglian, and Sicilian flavors. Highlights include the beloved bombette, the unique appanate (Palermitan-style breaded cutlets grilled without eggs), and Catania’s cipollata (pork wrapped around spring onion and caciocavallo cheese). They also have a dedicated grill and fryer for celiac guests!

From the savory, reimagined soffritto bucatini to the autumnal homemade torta sbrisolona, each dish showcases a love for genuine Southern Italian taste. La MacelleGria is more than a steakhouse; it’s a lively, decade-long celebration of prime meat, regional tradition, and the trailblazing spirit of Donatella Bova.

Here’s to many more years!