Selected cuts of meat in Bari | Carnivora Santo Spirito

“Cooking is a thing of magic that is created using the techniques to perfection and combining them with the perfect ingredients"

These are the words of Nico Romano, owner and chef of Carnivora, who likes to specify that his restaurant is not a "meat restaurant". It is a magical place where you can live a real taste experience, where high quality meat is combined with special ingredients thanks to a deep and meticulous study of combinations.

Nico Romano is a young chef who is the son of art: his father, Tommaso Romano, was the owner of a historic butcher shop located in Santo Spirito, where today the Carnivora location is located.

In 2012 Nico decides to collect the knowledge learned from his father's many years of experience by launching himself into the new adventure of Carnivora, which he brings together with a cohesive and capable staff.

Today, Carnivora is a real point of reference in which to find not only first choice meat, but also innovation, inventiveness, passion and creativity in the kitchen.

Refined, sophisticated, a veritable explosion of taste: the tartare is a truly peculiar way of serving meat, which allows the customer to appreciate its authentic taste.

To make it you need to choose superfine meat of superior quality, in order to then cut it strictly with a knife and add the most suitable dressing to enhance it.

Chef Nico Romano from Carnivora, a restaurant in Bari specialising in meat, prepares various types of tartare to satisfy every taste:

Piedmontese fassona served with taggiasche olives polka dots of red onion, concassé of celery, roasted almonds, cherry and dill

Piedmontese fassona served with Bronte pistachio burrata cream with basil and passion fruit tomato

Piedmontese fassona with Catelmagno fondue, cherry tomato, dried in oil, rocket cream and walnuts

Piedmontese fassona served with avocado ginger and onion

Piedmontese fassona served with balsamic vinegar pearls Grana Padano petals with hibiscus and chilli pepper

Piedmontese Fassona marinated in Worcestershire sauce served with green gremolade (anchovy parsley, lemon and garlic) with egg yolk

Our meat is served in all its forms: carpaccio, tartare, appetizers, first and second, never forgetting to include in the proposals the best national and international cuts.

You will then find Fassona, Entrecose, Angus, and even Limusine and Cherolè, two cuts of highly prized French meat. The strong point of the Carnivora di Bari meat restaurant is precisely the elaboration of the cuts of meat, which are never pre-cut, and which are combined only with ingredients capable of increasing their digestibility.

The meat used involves maturing systems lasting twenty days (according to the law), to guarantee their quality. Only the best Italian and foreign farms are chosen, and all the meats are accompanied by their certifications.

A story made of flavours, emotions and the audacious mastery of the chef Nico Romano

“Cooking is a thing of magic that is created using the techniques to perfection and combining them with the perfect ingredients"

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