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 |
The mostarda mediterranea is the result of a little fun in the kitchen.
After my lengthy and inconclusive experiments on our traditional Tuscan mustard-chutney sauces, I had to accept that, pardon the "saucy" rhyme, "senape e vino Ë un casino" which roughly translates as "wine and sauce, is a complete loss."
Judy, a friend and great cook, and I were playing in the kitchen. We mixed a bit of this, we added a bit of that, the saucepans didn't explode and instead we managed to produce a delicious sauce with a myriad of uses. It can be served with boiled meats, roasts, grills, cheeses, chocolate, and heaven knows what else.
It adds zest to everything and is made from local ingredients: red peppers, fresh hot chili peppers, sugar and vinegar. It's just plain good!
Enjoy it with whatever foods you like, even wine. With this sauce you can!
 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 |