Since 2025 we are proud of the new location once called "ilcolonnino". Today incarne. Name due to its archaeological find located inside, better known as "phallodi Dionisio" heritage of fine arts. In the historic center between borgo stretto and the court in piazza della repubblica a rustic location with bricks and terracotta floors finds the perfect square to take a dip in the architectural past coconsuming what after decades of experience we can offer our knowledge on CaRne.
The Butcher's Shop attached to the restaurant in all our locations is the beating heart. Conceived and studied in the smallest details where the professional butcher debones, cuts, trims, beats and takes care of every single cut to the best of his ability, prepared, cut and plated. Boning is done with the French method, noble cuts cleaned and fleshed in the most respectful way possible of the bovine following the natural fiber to maximize the flavor.
After a long journey of research of Piedmontese cattle today we can loudly say that we have a healthy, genuine and tasty CaRne. We select directly from our stables made up of farmers who have few animals, mature cows over 48 months of age, up to 16 years in the most exceptional cases. Animals that have had a natural growth, respecting the growth times and healthy nutrition. On Friday of each week our "extreanmeat" supply chain representative selects the cows. On Monday the slaughter takes place and the following Friday the delivery to the points of sale for the start of the aging in our cold storage rooms. This ancestral work as it was done in the past, leads us to transparency in the entire supply chain. Today each single cut bears the name of the farmer who took care of it and the name of the stable. A transparent path with the most modern techniques of the cold chain.
Incarne srl
Via Sant'Andrea, 37 - 56127 Pisa (PI)
P.I. 01862470497
Phone. +39 351 15893227
Email. info@incarne.it