MY NAME IS CECCHINI ......DARIO CECCHINI
For the last 35 years I have been a butcher, seeking to better myself in my art, and to discover the best cutting and cooking methods for each piece of meat.
| Antica Macelleria Cecchini - Panzano in Chianti, Florence, Italy - Tel +39 055 852020 - fax +39 055 852700 - macelleriacecchini@tin.it | IT | ENG |FR | GE |
Ancient Greece, those were the days, a blessed time, the cradle of our culture, of our poetry and our Mediterranean roots.
Olive oil, aromatic herbs, roast meats, sea salt.
Since then, throughout the Mediterranean, people have cooked lamb with pecorino (sheep's milk cheese) and aromatic herbs, without salt.
Ancient, unmistakable flavours.
The lamb is boned, then stuffed with pecorino. Add a splash of olive oil, cover the dish (alluminium foil will do) and cook in the oven at 180°C (350 F) for about an hour, depending on weight.
Out of the oven will rise the ancient scent of a ritual renewed, the fragrant alchemy of food transformed into tradition.
May we have lamb with pecorino forever and ever.
 IL PROFUMO DEL CHIANTI  TONNO DEL CHIANTI  BISTECCA ALLA FIORENTINA  COSIMINO  SUSHI DEL CHIANTI  RAGNO  AGNELLO AL PECORINO |
 LA MOSTARDA MEDITERRANEA  ARROSTO FIORENTINO  BRASATO AL MIDOLLO  LA MIA ARISTA  PASTICCIO TOSCANO  LINGUA SALMISTRATA  SCAMERITE AL FINOCCHIO |
 FIORE DI FINOCCHIO  BISTECCA PANZANESE  FINOCCHIONA  LA SALSICCIA ALL'AGLIO  PEPOSO NOTTURNO  SOPRASSATA DEI MEDICI  BURRO DEL CHIANTI |