DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. Il Cecchini Panini truck vi aspetta dalle 11.00 alle 16.00 tutti i giorni a 500 mt. dalla macelleria -

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. “posti limitazioni covid” per il nostro spazio esterno. P er orari e prenotazioni chiamare il numero 055 852020. PS: Per spedizioni mandare un messaggio Whatsapp al 3349973363 oppure un’email a ordini@dariocecchini.it.

DARIO CECCHINI

From Wikipedia, the free enciclopedia . Dario Cecchini (born 1955) is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy. Biography Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers.

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months. SOLOCICCIA – DARIO CECCHINI Solociccia is the butcher’s kitchen. We eat everything from the muzzle to the tail, while dining together in conviviality. Every day lunch is served at 1.00 pm and 1:30 pm and dinner at 8:00 pm or 8.30

pm

ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. OFFICINA DELLA BISTECCA Officina della Bistecca. Phone bookings are accepted every day from 9:00 am to 4:00 pm. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. Every day lunch at 1.00 pm and 1:30 pm and dinner at 8.00 pm and 8:30 pm ( 2h + ) RESERVATIONS ADVISED. Please Note: DARIO DOC – DARIO CECCHINI DARIO DOC. Tel: +39 055 852020. Monday to Friday. 12.00 pm – 3.00 pm. closed Sundays, pre-holidays and holidays. We seat on a first-come-first-serve basis. NO RESERVATIONS. BONE-IN RIB EYE STEAK BONE-IN RIB EYE STEAK . Filet and tenderloin, cut nice and thick. Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill. FLORENTINE-STYLE T-BONE STEAK FLORENTINE-STYLE T-BONE STEAK Her Majesty. To beef or not to beef, that is the question. Cut good and thick Grill it once it has come back to room temp, not straight from the fridge, over red hot coals,

on

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. Il Cecchini Panini truck vi aspetta dalle 11.00 alle 16.00 tutti i giorni a 500 mt. dalla macelleria -

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. “posti limitazioni covid” per il nostro spazio esterno. P er orari e prenotazioni chiamare il numero 055 852020. PS: Per spedizioni mandare un messaggio Whatsapp al 3349973363 oppure un’email a ordini@dariocecchini.it.

DARIO CECCHINI

From Wikipedia, the free enciclopedia . Dario Cecchini (born 1955) is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy. Biography Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers.

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months. SOLOCICCIA – DARIO CECCHINI Solociccia is the butcher’s kitchen. We eat everything from the muzzle to the tail, while dining together in conviviality. Every day lunch is served at 1.00 pm and 1:30 pm and dinner at 8:00 pm or 8.30

pm

ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. OFFICINA DELLA BISTECCA Officina della Bistecca. Phone bookings are accepted every day from 9:00 am to 4:00 pm. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. Every day lunch at 1.00 pm and 1:30 pm and dinner at 8.00 pm and 8:30 pm ( 2h + ) RESERVATIONS ADVISED. Please Note: DARIO DOC – DARIO CECCHINI DARIO DOC. Tel: +39 055 852020. Monday to Friday. 12.00 pm – 3.00 pm. closed Sundays, pre-holidays and holidays. We seat on a first-come-first-serve basis. NO RESERVATIONS. BONE-IN RIB EYE STEAK BONE-IN RIB EYE STEAK . Filet and tenderloin, cut nice and thick. Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill. FLORENTINE-STYLE T-BONE STEAK FLORENTINE-STYLE T-BONE STEAK Her Majesty. To beef or not to beef, that is the question. Cut good and thick Grill it once it has come back to room temp, not straight from the fridge, over red hot coals,

on

CLASSES – DARIO CECCHINI After the hours spent at work, you are invited to sit down at our table. Workshop from 10:00 to 13:00 – followed by lunch. Price per person: € 200,00 . Workshops are offered from Monday to Friday only , by reservation. To confirm your reservation we kindly ask for prepayment through the purchase of a “Butcher for a Day” voucher. ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. TIMETABLE – DARIO CECCHINI ANTICA MACELLERIA CECCHINI. Via XX Luglio, 11 50022 Panzano in Chianti (Fi) tel. +39 055 852020. open every day: 9.00 am – 4.00 pm. To make a booking please send an email or call any day between 9:00am and

4:00pm.

CONTACTS – DARIO CECCHINI Dario Cecchini srl. Via XX Luglio, 11. 50022 Panzano in Chianti – Fi – Italia. Tel +39 055 852020. info@dariocecchini.com. P.IVA

05107670480

ESSENCE OF CHIANTI

Essence of Chianti is great on all types of dishes, especially on meat. A good use in cooking enhances and enriches the flavour of the prepared dish and it helps to consume less salt and to digest food more easily. INGREDIENTS. Salt and aromatic herbs in varying quantities. Store at room temperature. Once opened, store in a cool

and dry place.

PRESS – DARIO CECCHINI A SUMMER SOLSTICE CELEBRATION. MARIO BATALI’S GUIDE TO 10 ITALIAN CURED MEATS 2016 (video) A DAY WITH DARIO CECCHINI – LUCKY PEACH 2016 (video) U.S.A: FOOD AND WINE GAZETTE 01.2016. WHOLE JOURNEYS BY WHOLE FOODS 2015 (video) TV GUIDE 10.2015. NEWSWEEK 06.2015.

MY PHILOSOPHY

I try to maintain the high values of my work and of my family’s traditions, trying to improve myself in my art and trying to find the best cut and cooking style for each piece of meat. My way of paying respect to the animal, its life, its death, is using everything down to the last tendon with responsibility. SHIPMENTS – DARIO CECCHINI About 350g pork Rustic Patè, 500g Flames of Hell Meat Sauce, 500g Black Pepper Beef Stew, 600g Herb Roasted Pork, 600g Cosimino Meatloaf, one 50g jar of Red Pepper Jelly. BUY NOW.

CHIANTI TUNA

CHIANTI TUNA. My best-known recipe. De-boned pork thigh, salted and boiled in white wine. Defatted and put in oil. A “tuna” of Tuscan origins. To taste my Tonno just slice or shred it, and dress with extra-virgin olive oil. It is good served on a bed of Tuscan beans with chickpeas and sliced onions or simply naked, by the bite.

CHIANTI BUTTER

Chianti butter is excellent on potatoes wrapped in foil and baked in the oven or the embers of the grill. It is great as well, in the preparation of what we call “patriotic spaghetti”. Mix some Chianti butter with fresh chili peppers, tomatoes and basil in a large bowl and toss with just-drained, piping hot spaghetti.

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. “posti limitazioni covid” per il nostro spazio esterno. P er orari e prenotazioni chiamare il numero 055 852020. PS: Per spedizioni mandare un messaggio Whatsapp al 3349973363 oppure un’email a ordini@dariocecchini.it.

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. Il Cecchini Panini truck vi aspetta dalle 11.00 alle 16.00 tutti i giorni a 500 mt. dalla macelleria -

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months.

DARIO CECCHINI

From Wikipedia, the free enciclopedia . Dario Cecchini (born 1955) is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy. Biography Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers. SOLOCICCIA – DARIO CECCHINI Solociccia is the butcher’s kitchen. We eat everything from the muzzle to the tail, while dining together in conviviality. Every day lunch is served at 1.00 pm and 1:30 pm and dinner at 8:00 pm or 8.30

pm

ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. DARIO DOC – DARIO CECCHINI DARIO DOC. Tel: +39 055 852020. Monday to Friday. 12.00 pm – 3.00 pm. closed Sundays, pre-holidays and holidays. We seat on a first-come-first-serve basis. NO RESERVATIONS. OFFICINA DELLA BISTECCA Officina della Bistecca. Phone bookings are accepted every day from 9:00 am to 4:00 pm. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. Every day lunch at 1.00 pm and 1:30 pm and dinner at 8.00 pm and 8:30 pm ( 2h + ) RESERVATIONS ADVISED. Please Note:

CHIANTI TUNA

CHIANTI TUNA. My best-known recipe. De-boned pork thigh, salted and boiled in white wine. Defatted and put in oil. A “tuna” of Tuscan origins. To taste my Tonno just slice or shred it, and dress with extra-virgin olive oil. It is good served on a bed of Tuscan beans

with

FLORENTINE-STYLE T-BONE STEAK FLORENTINE-STYLE T-BONE STEAK Her Majesty. To beef or not to beef, that is the question. Cut good and thick Grill it once it has come back to room temp, not straight from the fridge, over red hot coals,

on

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. Il Cecchini Panini truck vi aspetta dalle 11.00 alle 16.00 tutti i giorni a 500 mt. dalla macelleria -

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. “posti limitazioni covid” per il nostro spazio esterno. P er orari e prenotazioni chiamare il numero 055 852020. PS: Per spedizioni mandare un messaggio Whatsapp al 3349973363 oppure un’email a ordini@dariocecchini.it.

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months.

DARIO CECCHINI

From Wikipedia, the free enciclopedia . Dario Cecchini (born 1955) is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy. Biography Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers. SOLOCICCIA – DARIO CECCHINI Solociccia is the butcher’s kitchen. We eat everything from the muzzle to the tail, while dining together in conviviality. Every day lunch is served at 1.00 pm and 1:30 pm and dinner at 8:00 pm or 8.30

pm

ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. OFFICINA DELLA BISTECCA Officina della Bistecca. Phone bookings are accepted every day from 9:00 am to 4:00 pm. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. Every day lunch at 1.00 pm and 1:30 pm and dinner at 8.00 pm and 8:30 pm ( 2h + ) RESERVATIONS ADVISED. Please Note: DARIO DOC – DARIO CECCHINI DARIO DOC. Tel: +39 055 852020. Monday to Friday. 12.00 pm – 3.00 pm. closed Sundays, pre-holidays and holidays. We seat on a first-come-first-serve basis. NO RESERVATIONS. BONE-IN RIB EYE STEAK BONE-IN RIB EYE STEAK . Filet and tenderloin, cut nice and thick. Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill. FLORENTINE-STYLE T-BONE STEAK FLORENTINE-STYLE T-BONE STEAK Her Majesty. To beef or not to beef, that is the question. Cut good and thick Grill it once it has come back to room temp, not straight from the fridge, over red hot coals,

on

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months. ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. CLASSES – DARIO CECCHINI After the hours spent at work, you are invited to sit down at our table. Workshop from 10:00 to 13:00 – followed by lunch. Price per person: € 200,00 . Workshops are offered from Monday to Friday only , by reservation. To confirm your reservation we kindly ask for prepayment through the purchase of a “Butcher for a Day” voucher. TIMETABLE – DARIO CECCHINI ANTICA MACELLERIA CECCHINI. Via XX Luglio, 11 50022 Panzano in Chianti (Fi) tel. +39 055 852020. open every day: 9.00 am – 4.00 pm. To make a booking please send an email or call any day between 9:00am and

4:00pm.

ESSENCE OF CHIANTI

Essence of Chianti is great on all types of dishes, especially on meat. A good use in cooking enhances and enriches the flavour of the prepared dish and it helps to consume less salt and to digest food more easily. INGREDIENTS. Salt and aromatic herbs in varying quantities. Store at room temperature. Once opened, store in a cool

and dry place.

SOLOCICCIA – DARIO CECCHINI SOLOCICCIA. Every day lunch at 1.00 pm and 1:30 pm. and dinner at 8:00 pm and 8.30 pm. RESERVATION ADVISED. Please Note: This form is a booking request. You will receive our reply as soon as possible. Confirmation of your request will be made. according to availability. CECCHINI PANINI TRUCK Cecchini Panini Truck – Dario Cecchini. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. Monday to Friday, 12:00 pm to 3:00 pm. Saturdays, Sundays and holidays. 11.00 am – 4:00 pm.

CHIANTI TUNA

CHIANTI TUNA. My best-known recipe. De-boned pork thigh, salted and boiled in white wine. Defatted and put in oil. A “tuna” of Tuscan origins. To taste my Tonno just slice or shred it, and dress with extra-virgin olive oil. It is good served on a bed of Tuscan beans with chickpeas and sliced onions or simply naked, by the bite. ORARI – DARIO CECCHINITRANSLATE THIS PAGE ANTICA MACELLERIA CECCHINI. Via XX Luglio, 11 50022 Panzano in Chianti (Fi) tel. +39 055 852020. aperto tutti i giorni dalle ore 9 alle ore 16. Le prenotazioni si prendono tutti i giorni dalle 09:00 alle 16:00

PANZANESE STEAK

PANZANESE STEAK. A cut from the “butt”, nice and thick. Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill. Cook 5/8 minutes per side, plus 15 minutes upright on the grill. No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. Il Cecchini Panini truck vi aspetta dalle 11.00 alle 16.00 tutti i giorni a 500 mt. dalla macelleria -

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months.

DARIO CECCHINI

From Wikipedia, the free enciclopedia . Dario Cecchini (born 1955) is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy. Biography Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers. SOLOCICCIA – DARIO CECCHINI Solociccia is the butcher’s kitchen. We eat everything from the muzzle to the tail, while dining together in conviviality. Every day lunch is served at 1.00 pm and 1:30 pm and dinner at 8:00 pm or 8.30

pm

ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. DARIO DOC – DARIO CECCHINI DARIO DOC. Tel: +39 055 852020. Monday to Friday. 12.00 pm – 3.00 pm. closed Sundays, pre-holidays and holidays. We seat on a first-come-first-serve basis. NO RESERVATIONS. OFFICINA DELLA BISTECCA Officina della Bistecca. Phone bookings are accepted every day from 9:00 am to 4:00 pm. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. Every day lunch at 1.00 pm and 1:30 pm and dinner at 8.00 pm and 8:30 pm ( 2h + ) RESERVATIONS ADVISED. Please Note: CONTACTS – DARIO CECCHINI Dario Cecchini srl. Via XX Luglio, 11. 50022 Panzano in Chianti – Fi – Italia. Tel +39 055 852020. info@dariocecchini.com. P.IVA

05107670480

CECCHINI PANINI TRUCK Cecchini Panini Truck – Dario Cecchini. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. Monday to Friday, 12:00 pm to 3:00 pm. Saturdays, Sundays and holidays. 11.00 am – 4:00 pm. BONE-IN RIB EYE STEAK BONE-IN RIB EYE STEAK . Filet and tenderloin, cut nice and thick. Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill.

DARIO CECCHINI

BUONGIORNO A TUTTI! la macelleria è aperta con orario regolare dalle 9:00 alle 16:00. Il Cecchini Panini truck vi aspetta dalle 11.00 alle 16.00 tutti i giorni a 500 mt. dalla macelleria -

MY PRODUCTS

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked. Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months.

DARIO CECCHINI

From Wikipedia, the free enciclopedia . Dario Cecchini (born 1955) is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy. Biography Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers. SOLOCICCIA – DARIO CECCHINI Solociccia is the butcher’s kitchen. We eat everything from the muzzle to the tail, while dining together in conviviality. Every day lunch is served at 1.00 pm and 1:30 pm and dinner at 8:00 pm or 8.30

pm

ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. DARIO DOC – DARIO CECCHINI DARIO DOC. Tel: +39 055 852020. Monday to Friday. 12.00 pm – 3.00 pm. closed Sundays, pre-holidays and holidays. We seat on a first-come-first-serve basis. NO RESERVATIONS. OFFICINA DELLA BISTECCA Officina della Bistecca. Phone bookings are accepted every day from 9:00 am to 4:00 pm. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. Every day lunch at 1.00 pm and 1:30 pm and dinner at 8.00 pm and 8:30 pm ( 2h + ) RESERVATIONS ADVISED. Please Note: CONTACTS – DARIO CECCHINI Dario Cecchini srl. Via XX Luglio, 11. 50022 Panzano in Chianti – Fi – Italia. Tel +39 055 852020. info@dariocecchini.com. P.IVA

05107670480

CECCHINI PANINI TRUCK Cecchini Panini Truck – Dario Cecchini. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. Monday to Friday, 12:00 pm to 3:00 pm. Saturdays, Sundays and holidays. 11.00 am – 4:00 pm. BONE-IN RIB EYE STEAK BONE-IN RIB EYE STEAK . Filet and tenderloin, cut nice and thick. Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill. PRODUCTS – DARIO CECCHINI Our kitchen in Panzano. Cecchini Panini Truck; Dario Doc; Solociccia; Officina della Bistecca; Elsewhere. Paradises for Carnivores; Carna

Restaurant

RECIPES – DARIO CECCHINI YouTube. Dario Cecchini. 138 subscribers. Subscribe. Ricetta ARROSTO FIORENTINO - Dario Cecchini Macellaio. Info. Shopping. Tap to unmute. If playback doesn't begin shortly, try restarting your device. CLASSES – DARIO CECCHINI After the hours spent at work, you are invited to sit down at our table. Workshop from 10:00 to 13:00 – followed by lunch. Price per person: € 200,00 . Workshops are offered from Monday to Friday only , by reservation. To confirm your reservation we kindly ask for prepayment through the purchase of a “Butcher for a Day” voucher. ANTICA MACELLERIA CECCHINI Dario Cecchini. To purchase meat please send a Whatsapp text to 3349973363 or send an email to ordini@dariocecchini.it. Via XX Luglio, 11. 50022 Panzano in Chianti (Fi) tel. +39 055 852020. fax +39 055 852700. open every day: 9.00 am – 4.00 pm. info@dariocecchini.com. CECCHINI PANINI TRUCK Cecchini Panini Truck – Dario Cecchini. Via XX Luglio, 11. Panzano in Chianti (Fi) tel. +39 055 852020. Monday to Friday, 12:00 pm to 3:00 pm. Saturdays, Sundays and holidays. 11.00 am – 4:00 pm.

MY PHILOSOPHY

I’ve been a butcher for eight generations, father to son. For me, a man must be like a tree: with his roots in the earth and his branches up into the sky. This means that he must have his feet rooted in tradition, to gather nourishment from it, and his head in the

contemporary world,

ESSENCE OF CHIANTI

Essence of Chianti is great on all types of dishes, especially on meat. A good use in cooking enhances and enriches the flavour of the prepared dish and it helps to consume less salt and to digest food more easily. INGREDIENTS. Salt and aromatic herbs in varying quantities. Store at room temperature. Once opened, store in a cool

and dry place.

FLORENTINE-STYLE T-BONE STEAK FLORENTINE-STYLE T-BONE STEAK Her Majesty. To beef or not to beef, that is the question. Cut good and thick Grill it once it has come back to room temp, not straight from the fridge, over red hot coals,

on

PANZANESE STEAK

PANZANESE STEAK. A cut from the “butt”, nice and thick. Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill. Cook 5/8 minutes per side, plus 15 minutes upright on the grill. No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.

CHIANTI TUNA

CHIANTI TUNA. My best-known recipe. De-boned pork thigh, salted and boiled in white wine. Defatted and put in oil. A “tuna” of Tuscan origins. To taste my Tonno just slice or shred it, and dress with extra-virgin olive oil. It is good served on a bed of Tuscan beans with chickpeas and sliced onions or simply naked, by the bite.

__

* __BUTCHER SHOP__

* __Philosophy__

* __My products__

* __Price list__

* __Classes__

* __Shipments__

* __Recipes__

* __DINING__

* __Our kitchen in Panzano__ * __Officina della Bistecca__

* __Solociccia__

* __Dario Doc__

* __Cecchini Panini Truck__

* __Elsewhere__

* __Paradises for Carnivores__ * __Carna Restaurant__

* __SLEEPING__

* __Welcome to Panzano__ * __B&B Marina Cecchini__

* __INFO__

* __Timetable__

* __Contacts__

* __Directions__

* __Press__

* __SHOP__

* ____

* ____

* BUTCHER SHOP____

* Philosophy____

* My products____

* Price list____

* Classes____

* Shipments____

* Recipes____

* DINING____

* Our kitchen in Panzano____ * Officina della Bistecca____

* Solociccia____

* Dario Doc____

* Cecchini Panini Truck____

* Elsewhere____

* Paradises for Carnivores____ * Carna Restaurant____

* SLEEPING____

* Welcome to Panzano____ * B&B Marina Cecchini____

* INFO____

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