cecchini dario 350x350 - Cecchini, Dario

Dario Cecchini

Biography

Dario Cecchini has been a butcher for 250 years, eight generations passed from father to son. For more than forty years he has been working behind that same butcher block once owned by his ancestors. His shop is located in Panzano in Chianti, a village of just 1000 souls immersed in the Chianti hills, halfway between Florence and Siena. Here, Dario offers three menus: Dario Doc, a quick lunch featuring his butcher shop specialties, Officina della Bistecca, in celebration of the ritual of meat and fire, and Solociccia, a “+ Carnivore” menu where lesser-known, “butcher’s... READ MORE

Dario Cecchini has been a butcher for 250 years, eight generations passed from father to son. For more than forty years he has been working behind that same butcher block once owned by his ancestors. His shop is located in Panzano in Chianti, a village of just 1000 souls immersed in the Chianti hills, halfway between Florence and Siena. Here, Dario offers three menus: Dario Doc, a quick lunch featuring his butcher shop specialties, Officina della Bistecca, in celebration of the ritual of meat and fire, and Solociccia, a “+ Carnivore” menu where lesser-known, “butcher’s cuts”of beef are served. In fact, for Cecchini there are no “better”cuts, he considers every part exceptional if treated and cooked in the right way, and if they come from an animal that has had a happy, healthy life. All of his menus are served “in convivio”, according to the Renaissance tradition, that is at large tables where the guests sit together, elbow-to-elbow, sharing the meal experience with others, who, having arrived as strangers, by coffee and dessert, have often become dear friends.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite table in NYC isn't in a restaurant, but at the home of very special friends, and my favorite dish there is a potato and pork trotter stew. What is your favorite beverage? Vino rosso, Chianti Classico. What three things are always in your pantry? Extra virgin olive oil, fresh rosemary and Profumo del Chianti (Tuscan herb salt). If you weren't a chef, what would you be? I would be a veterinarian. If you could cook with anyone, who would that be? I would cook a huge pot of beef "buglione" with my Nonna.