The Meatpacking District goes back to its roots at Macelleria. The name means “butcher shop” in Italian, and the space was formerly a meat locker back when this neighborhood of cobblestone streets was better known for meatpackers than high-end boutiques. Macelleria celebrates this history with a menu of meaty fare in a cozy space that evokes an authentic Italian trattoria. Owner Sergio Bitici has owned and operated several Italian restaurants in New York since the 1970s, most notably former Michelin-rated Toscana on the Upper East Side. Over a decade ago, he headed downtown with his daughter, Violetta, to open Macelleria, trading white tablecloths for rustic wood tables and an unpretentious vibe. Here the Biticis stick with the food they know best: the hearty cuisine of Tuscany. Check out the beautifully marbled steaks at the meat counter in back and you’ll be hard-pressed not to order one. A Porterhouse for two is the specialty of the house, but no matter what cut you order, you’ll get flavorful dry-aged beef, perfectly charred. Beef isn’t the only protein worth trying. Chicken alla diavola (“devil’s chicken”) is crisp-skinned and juicy with an undertone of chile heat. Roasted rosemary-infused potatoes served on the side would also be a wise a la carte order to accompany any steak. Chef Fausto Ferraresi’s pastas are clearly taken seriously, as several varieties of fresh house-made ravioli, fettuccini, tagliolini and papardelle are displayed near the prized steaks for all to ogle. Tubes of garganelli are sauced with a rich oxtail ragu that tastes like someone’s Italian grandma spent all day cooking it low and slow. The affable servers, many of whom greet patrons in Italian, won’t steer you wrong at dessert time: Tiramisu it is. The coffee-and-rum-soaked ladyfingers look imposing when they arrive, but you’ll fight your tablemates for the last bite.