Francesco Camassa is a master butcher, chef, and culinary communicator — a key figure in Europe when it comes to the art of meat. From his renowned Macelleria Camassa in Puglia, Italy, he has transformed the traditional craft of butchery by combining ancestral knowledge, precise techniques, and a contemporary perspective that elevates the product from its origin to the plate.

A strong advocate of whole-animal use, traceability, and the direct connection between farm and table, Camassa represents a way of understanding meat that goes beyond technique: it’s about respect for origin, deep knowledge of the product, and a commitment to honest, conscious cooking. In his first appearance at the Meat & Fire Festival 2025, he brings everything that defines him: the essence of Italian meat culture, the rigor of craftsmanship, and a unique style where fire, precision, and soul come together in perfect harmony.