Behind every steak served at Pepe stands the expertise of Gabriele Britti, our Master Butcher.
With passion and precision, Gabriele personally selects every cut, guided by a philosophy that combines experience, deep respect for the ingredient and an extensive knowledge of ageing techniques.
For him, a steak is not simply a dish — it is a balance between nature, time and fire: every piece of meat is chosen according to the breed, the diet of the animal and the ideal level of dry-ageing, to deliver a flavour that is both authentic and unmistakable.
Pepe's steak menu is the result of a constant search for the finest Italian and international breeds.
Every selection represents a journey through terroir, farms and ageing methods that give rise to cuts of exceptional structure, aroma and depth of flavour.
Among the Italian breeds, we offer: Marchigiana, Pezzata Rossa and Vacca Brada d'Alpeggio — sourced from farms that respect the natural rhythm of the animal and the quality of the pasture.
From abroad come our most prized selections: Nera Baltica, Rubia Gallega, Abruzzese Wagyu and Galician Ox — iconic breeds that best express the richness of intramuscular fat and the intensity that comes with extended ageing.
Every steak is the result of a meticulous dry-ageing process, managed within our dedicated ageing chambers.
This slow, controlled process yields meat that is more tender, fragrant and concentrated in flavour, achieving a perfect harmony of sweetness, minerality and juiciness.
It is this work of patience and sensibility that makes every Pepe cut truly distinctive: a meat that speaks of time, passion and the skilled hand of our Master Butcher, Gabriele Britti.