IL MIO NOME E’ CECCHINI ......DARIO CECCHINI.



Sono 36 anni che faccio il mestiere di macellaio cercando di migliorarmi nella mia arte e di arrivare al taglio e alla cottura perfetta per ogni pezzo di ciccia.


E’ il mio modo di rispettare l’animale: usare tutto al meglio.
Nella mia bottega, dove è sacra l’ospitalità, potete comprare manzo, maiale e in stagione agnello.
Nei miei ristoranti, dove si mangia tutti assieme in convivio, avrete la possibilità di apprezzare, spero, tutto il mio lavoro nella ricerca della qualità.


Il vino, l’olio, le erbe aromatiche e tante altre cose vengono dalla mia azienda agricola a 3 chilometri dalla macelleria.


mercoledì 2 gennaio 2013

siamo anche su Facebook Dario Cecchini- Macellaio
VISITATE il NOSTRO sito www.dariocecchini.com

sabato 6 ottobre 2012

International Herald Tribune - Oct. 5

Embracing an Unchosen Path in Italy By ANAND GIRIDHARADAS Published: October 5, 2012 - International Herald Tribune PANZANO IN CHIANTI, ITALY — Back when the young butcher still wished he were a veterinarian, his improbably vast hands trembled when he cut. But all these years later, standing before the pilgrims who have come to dine at the table of the famed butcher of Chianti, the hands are calm. Each holds, above his head, a grilled T-bone steak the size of a respectable puppy. His radio-announcer voice welcomes guests: “Ben-ven-u-to a tut-ti!” And then Dario Cecchini, shaking those T-bones, flaunting them, sings out — in his broken, operatic English — the overwhelming question of his life: “To beef, or not to beef?” Until the day in 1976 when he saw that he had no choice, Mr. Cecchini’s answer to that question was “not to beef.” He was born in 1955 in a house across the street from where his father sold this Tuscan village its meat. Young Dario grew up knowing that he could be the eighth generation of Cecchini butchers. This struck a restless boy as a perfect reason to study animal healing instead. So there he was, some social light-years from Panzano in the city of Pisa, studying veterinary science at the university. He was enthralled. “I had a life of books, of reflection,” he said. He had escaped the silken tyranny of patrimony. And then, in 1976, three years into his six-year course, a dark bulletin came from Panzano: Dario’s father was dying. With his mother already gone, the son would have to assume leadership of the family and see to the livelihood of his younger sister and his grandmother. Because a half-baked veterinarian is not a veterinarian, and because the Cecchinis had a functioning butchery, Dario stepped into his father’s role days after returning to the village. His right hand, wielding the knives, was gruesomely unkind to his left. He knew nothing about meat beyond having eaten it. He had shown no interest, and his father hadn’t taught him. But his father sent him, on his deathbed, to a man they called The Maestro, who over years taught him the craft. Today, 36 years later, he has learned enough to hear himself, on occasion, called the world’s best butcher. Some of the boldest-face culinary names worship his work. There are requests to open restaurants in Paris, New York and Berkeley, California. Instead, Mr. Cecchini chooses to remain monarch of his tiny empire of meat in Panzano: a burger joint, a steakhouse, a restaurant serving the forgotten cuts of the cow — and, supporting it all, the family butchery, where he is on most days between 9 a.m. and 4 p.m. To watch him slice to the sounds of AC/DC; to see him linger in the doorway, asking passers-by “Va bene?” and offering them free food and wine; to follow him through his restaurants after dark as he doles out philosophy and offers wine — all this is to witness a man without anxiety over what might have been. His dreams were to heal animals, not slay them; to leave his village for the world; to be a professional, working with mind, not hands. None of them came true. His blessing-cum-curse was to become a legend at the craft he didn’t want. His joy has come from learning that you can do life’s unwanted things with some of the flavor of the things that got away. He has found, for example, that there is such a thing as butcher-intellectual, a worker of mind and hand; that you can read and understand and thereby merge traditions with new ways. He has found that if you stay in one place, invest everything in that place and build excellence there, the world you craved will come to you. And, at least to his own satisfaction, he has found that he can be a butcher in a veterinary way. “It’s a paradox: to kill the animals and work to care for animals,” he said. But today he ensures that the animals have a good life; and that their deaths are honored — and minimized — by eating all of them, not just choice cuts. There will be no ninth-generation family butcher. Mr. Cecchini, who just two years ago married an American woman who has called Italy home for more than two decades, has no children. But he is working to sow a ninth generation of butchers from around the world: the apprentices in his academy of butchery. Because they have chosen this profession, they may never know the forces that made Mr. Cecchini. Against the modern fashion, his story suggests that a meaningful life is less about doing what you love, and more about striving to love what you must do. The other day, the butcher of Panzano pointed to the numbered map of a cow on the wall. “Life,” he said, “is like that.” It has good cuts, and bad. You must eat — and relish — them all. Join an online conversation at http://anand.ly ; Follow on Twitter.com/anandwrites

lunedì 10 settembre 2012

VINO AL VINO dal 13 al 16 Settembre 2012

http://www.vinoalvinopanzano.com/ Vino al Vino Al via la diciasettesima edizione di Vino al Vino a Panzano Dal 13 al 16 settembre 2012 saranno di scena alcuni dei più noti interpreti della viticoltura chiantigiana 20 produttori aderenti all’Unione Viticoltori di Panzano in Chianti presenteranno i loro vini Chianti Classico e IGT. “Vino al Vino”: i grandi vini di Panzano, come ogni anno, saranno presentati il terzo weekend di settembre a stampa e appassionati in occasione della famosa festa enologica chiantigiana, realizzata dall’Unione Viticoltori di Panzano in Chianti e dal Consorzio Vino Chianti Classico, con il patrocinio del Comune di Greve in Chianti. Programma di Vino al Vino 2012 Giovedi 13 settembre 16.00 – 20.00 Venerdi 14 settembre 12.00 – 19.30 Sabato 15 settembre 11.00 – 20.00 con musica jazz dalle ore 18.00-20.00 Domenica 16 settembre 11.00 – 19.30 con musica jazz dalle ore 17.30 – 19.30 In questi dati e orari nella piazza principale del paese medievale (Piazza Bucciarelli, che si sviluppa a ridosso della direttrice 222 Firenze – Siena), con la formula consolidata dell’acquisto del calice di degustazione (Euro 15.-), sarà possibile percorrere un cammino gustativo di altissimo livello, accompagnati da musicisti jazz che arricchiranno l’esperienza sensoriale e allieteranno i presenti. Vini di Panzano, si dice. Come a rivendicare un’unicità in una zona già unica, invidiata per la bellezza dei suoi paesaggi, l’arte e la cultura dei castelli, delle pievi sparse ovunque, la delizia delle tradizionigastronomiche e, soprattutto, enologiche. Infatti, all’interno del vario territorio chiantigiano èindividuabile uno stile propriamente “panzanese”. Panzano è una piccola area con proprie specifiche pedoclimatiche e condizioni di coltivazione per lo più omogenee. Vigneti generalmente siti fra i 350 e i 450 metri slm, con eccezioni non rare sopra i 500 (Panzano è arroccata a ridosso di un colorato anfiteatro di dolci e soleggiati pendii, cui corrispondono, dal lato opposto, i più aspri, freschi e ombrosi declivi che scivolano nella Greve). Sangiovese vitigno principe (originario del Chianti e capace, come pochi altri, di adattare i suoi profumi e le fragranze al terreno su cui si sviluppa). Galestro e alberese (scheletro nelle profondità) a comporre, in larga predominanza, il suolo. Una storia dal centenario sapore di vino. Infine, ma non ultimo, un agguerrito e professionale gruppo di produttori, giunti da ogni dove a diversificare, arricchendolo di nuove efficaci interpretazioni, il fertile sostrato vinicolo toscano, e i cui entusiasmi, le cui passioni, le cui tante battaglie hanno contribuito alla crescita della grandezza di Panzano e dei suoi vini. Questo è ciò che racchiude il termine “terroir”, e che si verifica da diversi anni, ormai, a Panzano: una sintesi alchemica fra elementi naturali e interventi umani, fra microclima, mesoclima e macroclima, fra esposizione dei vigneti e tecniche di vinificazione, fra fattori culturali e geologici; un originalissimo ed efficace “melting-pot enosofico” che abbraccia tipicità e ricerca, tradizione e innovazione, passato e futuro in un armonico ed equilibrato sodalizio produttivo volto alla qualità e alla realizzazione di grandi vini.

lunedì 27 agosto 2012

Dario Goes to Panzano.... Denver!

Dario Cecchini, dubbed the world’s most famous butcher by the Wall Street Journal, will join Panzano Executive Chef Elise Wiggins for a butchery demonstration and multi course dinner on Thursday night, September 6th at Panzano Restaurant at 909 17th Street in Denver. Dario will be featured again at the Denver Food and Wine Grand Tasting event on Saturday, September 8th at the Viking stage.

Larger-than-life Dario Cecchini, an eighth-generation Chianti butcher (and restaurateur) is the renaissance man of meat. An artisan butcher for 37 years, he is the last of a family that has practiced this craft for over 200 years. A frequent subject of food television and print personalities like Anthony Bourdain and Mario Batali, Cecchini operates Antica Macelleria Cecchini in the Tuscan town of Panzano where he regales guests with quotes from Dante, recordings of Verdi and Jimi Hendrix. Bill Buford in his book Heat called Dario’s restaurant a, “museum of Tuscan cooking.” He is passionate about “La Vacca Intera”, or the “whole cow”, and its various uses – from muzzle to tail – as well as the ethical treatment of the animal. As Dario says, Viva la ciccia! (long live meat!)

martedì 14 agosto 2012

Cesare Prandelli a Panzano

Venerdì 10 Agosto 2012 Grazie Mister!!! Grazie Caterina!!!

lunedì 6 agosto 2012