By Federico Donti
We introduce this article with a premise on the beautiful naturalistic and historical context in which this young activity was born. We are located in a hamlet of the municipality of Marsciano (Pg), along the provincial road that leads to Perugia and Lake Trasimeno; on top of a low hill stands the ancient town of Spina, a medieval village surrounded by a breathtaking landscape that is lost as far as the eye can see in the Umbrian countryside. Here we reach ‘La Carneria’ where we meet Andrea and Marta.
Perhaps not everyone knows or remembers that on December 15, 2009 an earthquake struck the municipalities of Marsciano and Deruta, in particular Spina, causing serious structural damage; It was only in 2019 that the village was completely renovated, giving it back its great charm, consistent and in tune with the wonderful, original context. In this magical setting, Andrea and his wife Marta have given life to their butcher’s shop, Umbrian and traditional: ‘La Carneria’.
Andrea began his experience as a butcher in 2011 between the historic butcher shop in Spina and the Coop; it was in 2017 that he took over the ‘Macelleria Quintavalli’ together with his wife. He tells us that after the earthquake, the population of Spina has to face considerable difficulties between displacements, construction sites and related inconveniences, halving the number of inhabitants; One of the primary intentions is therefore to be able to make a personal contribution, giving life back to one’s country, precisely through its activity.
The historic butcher’s shop is located within the walls of the castle and, after the earthquake, they were forced to move the shop to one of the housing modules arranged around the town. Despite adversity, the great passion for gastronomy gives Andrea the determination and confidence to win this challenge.
‘La Carneria’ therefore begins its journey in 2017, in a surreal way and in a temporary and makeshift place, but with the prospect of returning to the historic centre.
A profession with a great traditional imprint but at the same time ‘young’, he tells us: “Trying and testing, for example, new types of cured meats and producers, with strictly local meats and local raw materials. An orthodox eye, but also an innovative and experimental one, which strictly deals with preservative-free products. An example? We go from the traditional ‘Cup’ to the Habanero; The sausages with 50% vegetables and the other experimental mixes that make the palate rejoice and go crazy are interesting. For this meritorious work, in 2022, they were selected among the 400 best butcher shops in Italy!
In the meantime, while the business grows, Andrea sets his sights on an old restaurant in the historic centre of Spina and takes it over by starting renovation work: after eight years of hard work in the ‘container’, in September 2025 the new Carneria finally comes to life.
Today the place is not just a butcher’s shop, but a meeting place for aperitifs and tastings: it boasts a cellar with about 80 labels of wines to buy or consume, a variety of 30/40 types of cheeses, pasta and legumes of local production. In the working group there is also a chef who follows all the meat supply chain: from the fields to cooking, a tasting that takes place on site, within the historic walls returned to the life of the village.
Andrea has also structured his business by organizing events, catering and masterclasses, giving Italian and foreign patrons the opportunity to participate in the preparation of tasty butcheries in a fun and fascinating environment at the same time.
For us, finally, the certainty of having presented our readers with another local pride, testifying to a will, and a passion, capable of overcoming any difficulty.
The Carneria
Via Vittorio Emanuele II, 4
Spina (Pg)
Phone: 379 232 4569
Monday to Saturday 08:30/13:00 – 16:30/19:30
https://lacarneria.sitoup.com/