Dario Cecchini is an 8th generation butcher from the quaint town of Panzano in Chianti. He gained world-wide fame in 2001 when the EU banned the sale of beef on the bone due to mad cow disease. He staged a mock funeral for one of his bovine buddies in protest of the ban. He has since been the star of many videos, books and articles.
The maestro of butchery has now launched a restaurant across the street from his shop called Officina della Bistecca which features a set menu utilizing various cuts and preparations of the precious cow.
The philosophy of solociccia involves honoring the animal by using all its parts (nose to tail), including lesser-known cuts of meat. Various cooking techniques are employed including slow-brasing of tougher cuts of meat like the melt-in-your-mouth cut from part of the neck served at our lunch.
PLACEMATS EXPLAIN HOW EACH PART OF THE COW IS UTILIZED.
The set menu consists of various preparations of copius (and I do mean copious) beef starting with crudo and culminating in the coveted Bistecca alla Fiorentina. The meal includes flowing (quite drinkable) wine, sides of Tuscan white beans, roasted potatoes, dessert, grappa and coffee. it’s an incredible value at only €50 per person!
Svein and I became acquainted with our table-mates who had traveled from different regions in Italy to experience this famous butcher's feast. We were informed how very lucky we were to score a last minute slot as a couple from Rome had booked months in advance and planned a whole trip around the experience. You never know when there might be a last minute cancelation!
Dario's butcher shop is operating in the same spot where his ancestors before him carved up sides of meat. Apart from freshly cut meat, packaged products offer visitors a chance to travel home with a Cecchini souvenir.
Dario is as friendly and jovial as he looks and was more than happy to take pictures with his well-fed patrons!
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