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 |
We know that when Catherine De' Medici was sent off to marry Henry II of France she took along her cooks, butchers, bakers and more. Her retinue contained everything and everyone she required to satisfy her culinary needs, as she quite rightly, was of the opinion that the noble art of cooking was essential for a life lived well.
My Tuscan terrines are therefore the forefathers of what the French would later call pâtés.
They are more simply composed; for each I use only one kind of meat (beef, or lamb, or pork) blended with aromatic herbs and vin santo.
They are delicious sliced and served on grilled Tuscan bread with a glass of red wine or even betterÖ with vin santo.
 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 |