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My name is Dario Cecchini

I’ve been a butcher for eight generations, father to son.

For me, a man must be like a tree: with his roots in the earth and his branches up into the sky. This means that he must have his feet rooted in tradition, to gather nourishment from it, and his head in the contemporary world, free to create with responsibility and common sense.

 

I try to maintain the high values of my work and of my family’s traditions, trying to improve myself in my art and trying to find the best cut and cooking style for each piece of meat.

 

My way of paying respect to the animal, its life, its death, is using everything down to the last tendon with responsibility. This is what I have been doing every day for more than 45 years: I am a butcher from nose to tail.

 

In my shop, where hospitality is sacred, you can buy beef and pork, which aren’t of any particular breed, that have been raised in Catalonia, in the Pyrenees National Park, by people whom I have great trust in and with whom I have been collaborating for more than 30 years.

 

In Panzano in Chianti, in my butcher shop and restaurants Officina della Bistecca, Solociccia and Dario Doc, you will have the opportunity to appreciate, I hope, the results of my quest for quality in respect of the animals.