Angelo Feroci

Angelo Feroci opened his butcher shop in the Sant'Eustachio district at the beginning of the twentieth century. The walls were clad with Carrara marble, and the meat delicacies were – and still are – displayed on a solid gray marble counter decorated with half-columns, almost like a pagan altar of worship. 

At the 1924 International Exposition in London, Angelo Feroci received a gold medal for his "Slaughtered meat of the finest quality".  Although Angelo had two daughters, the reins were hand over to his sister’s son, Aldo Polzella, who had worked at the family shop since he was a child, in that being a butcher also required a certain amount of strength. 

His son, Mario, took over in 1977, and he can still be found in the historic shop today, alongside his five children, who are determined to preserve the art of butchery. Mario recounts how he followed in his father's footsteps right from the start, by going in person to choose the best cuts of meat at the slaughterhouse in Testaccio, and that this indispensable daily ritual taught him how recognize them. 

At the time, there were lots of other butchers in the same district, but customers immediately recognized the superior quality of Feroci’s products, and, not surprisingly, they chose the most renowned butcher in Rome. 

Today, three of his children, Massimo, Stefano, and Alessio, stand behind the counter taking the orders of customers, while the other two, Alberto and Roberto, who are jealous guardians of their mother Lucia’s culinary secrets, prepare succulent delicacies, ranging from cockerels stuffed with vegetables to all kinds of rolls and meatloaves, filled with artichokes, eggplant, speck, chestnuts, to name but a few. Naturally, there are also traditional Roman dishes, as well as Kosher and Halal recipes to cater for all religious dietary requirements. 

Feroci continues a family tradition that guarantees unrivalled taste, unless, of course, you’re someone who doesn’t yield to the temptations of meat.