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 |
In the old days, when wine was still sold directly from the cask (Bordeaux-style bottles were yet unknown and our noble straw flask reigned unchallenged), thirsty connoisseurs would wander the countryside from farm to farm, in search of the best Chianti.
The only way to find out, of course, was by tasting, and the well-mannered farmers usually offered a slice of bread and some "finocchiona", or fennel seed salami, with the wine.
Tastebuds befuddled by the aromatic fennel in the salami, the potential customer soon got carried away with how good the wine was; in other words he was fooled by the fennel, "infinocchiato", as was said in Italian, and the word has stuck in the language to this day.
Indeed, the penetrating flavour of the fennel seeds does trick the palate, and manages to transform even indifferent wine into something special.
The wine may have been excellent anyway, but a slice of bread and finocchiona served with a glass of good Chianti won't be turned down by anyone!
 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 |