The Cecchini Butcher shop.

Here, Dario works as he always has: with a sharp knife, open mind, Tuscan heart.

“I seek the perfect cut and the best cooking methods. Because every animal deserves respect, down to the last tendon.”

For over 50 years, this is where Dario has defended the dignity of meat, with a philosophy that combines ethics and poetry, technique and a smile.

“The butcher is first and foremost, at the service of the animal.
His task is to honor its sacrifice, without waste. Every day is a day of thanksgiving.”

Dario Bottega

Keep your roots in the earth, and your vision turned toward the Sky

His animals are raised in the Pyrenees National Park by trusted friends with whom he has collaborated for over 35 years.

It is a family that has royal permission to let the animals graze freely over the mountain plateaus, up to 1,800 meters above sea level.

“I don’t look for the name of the breed. I look for the breed of love.”

For Dario, true quality isn’t noise, but flavor.

The Products

Here, nothing is wasted. From nose to tail, every part has a value. Every animal is honored with craftsmanship, ethics, and good taste."

Steaks

Large cuts, cooked over live coals, poetry on the grill.

Cecchini Cuts

Meat cooked slowly, with respect.

Our Specialties

For those short on time, but still want to enjoy flavor.

Super fiorentine

Her Majesty.
“Too Beef or not to Beef”, that is the question.

Cut good and thick. Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill.
Cook 5/8 minutes per side, plus 15 minutes standing on the bone.
No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.
Store in the fridge, vacuum-sealed and unopened, for up to 2 weeks.

Reservation at least one day prior, is requested

Panzanese steak

A cut from the “butt”, nice and thick. Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill. Cook 5/8 minutes per side, plus 15 minutes upright on the grill. No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.

Weight: between 1kg and 4kg and more. Store in the fridge, vacuum-sealed and unopened, for up to 1 month.

Bone-in rib eye steak

From the upper part of the back, cut nice and thick.
Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill.

Cook 5/8 minutes per side, plus 15 minutes standing on the bone.
No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil

Store in the fridge, vacuum-sealed and unopened, for up to 2 weeks.

Reservation at least one day prior, is requested

Fillet

Pretty and delicious. Cook 8 minutes per side on the grill or 15 minutes in the oven at maximum temperature. After cooking, let rest for 5 minutes.

No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.

Average weight 1.2-1.5kg. Store in the fridge, vacuum-sealed and unopened, for up to 1 month.

Florentine Roast

Heat the oven as high as it will go. When the oven is very hot, place meat in a roasting pan with a high edge and put in the oven. Leave to cook for about 20 minutes without opening the oven.
In the meantime, chop a big handful of sage, a little rosemary and some Essence of Chianti, mix with plenty of olive oil to make a sauce.
When the 20 minutes have passed, remove the pan from the oven and pour over it the sauce you’ve just prepared. Cover the dish and let stand for half an hour allowing the flavors to develop.
This is a perfect way to enjoy red meat, and it is a piece of Florentine history.
Weight from 1kg to 3kg. Store in the fridge, vacuum-sealed and unopened, for about 1 month.

Marrow braised beef

A shank of deboned beef already seasoned with salt, black pepper, rosemary and bone marrow. Cook it in the oven in a covered casserole for 3 hours at 180°C with 1 kg. of peeled shallots and half a glass of extra-virgin olive oil. No salt.
After about 2 hours you can add half a glass of Vin Santo.
Once it’s done cooking let it rest in the covered casserole for about half an hour.
It’s mouth-watering.
Average weight 2.5kg. Store in the fridge, vacuum-sealed and unopened, for up to 20 days.

Chianti Sushi

It’s a beef tartar, made my way.
Red and lean beef that is tenderized and seasoned with extra-virgin olive oil, lemon and some spices.
Very simple ingredients to bring out the meat’s flavor.
Serve raw with thins slices of lemon or lemon peel, roll into small meatballs and quickly pan-fry or pile onto skewers and grill.
Sold by weight. Store in the fridge, vacuum-sealed and unopened, for up to 15 days.

Ground beef

Ground beef flavored with bone marrow to be used for the most varied preparations.
For example, we use it for our MacDario and SuperDario burgers: 250g medallions cooked on a hot pan or on the grill, without salt or anything, served with fried or baked potatoes, tomato slices, onions marinated in red wine vinegar red and Tuscan bread.
Average weight 0.5kg. Store in the fridge, vacuum-sealed and unopened, for about 2 weeks.

Chianti butter

Take a slice of grilled Tuscan bread, spread with a bit of this “gift from God”, let it sweat for a moment, then bite into it.
A food as divine as it is simple, genuine and ingenious.
Chianti Butter is excellent for many dishes: serve on potatoes wrapped in foil and baked in the oven or the embers of the grill or use it for what we call “patriotic spaghetti”, mixed with fresh chili peppers, tomatoes and basil in a large bowl and tossed with just-drained, piping hot spaghetti.
Sold by weight. Store in the fridge, vacuum-sealed and unopened, for about 1 month (but you’ll finish it sooner).

Cosimino

Beef meatloaf with a small amount of lean pork, garlic, red onion, thyme, salt and pepper. Served for the first time at Cosimo de’ Medici’s christening on the 25th of April 1592, it brought him great luck.
Cut it in chunks while still cold, heat up and serve with spoonful of our Mostarda Meditterranea – Red Pepper Jelly
Average weight 0.5kg – 1kg. Store in the fridge, vacuum-sealed and unopened, for up to 1 month.

Dario dog

Our Tuscan all beef headcheese, made from muzzle and trotters with lemon peel.

Fenel flavoured salami

Traditional Chianti salami with wild fennel pollen.
Sold by weight, cut into chunks of thick slices.

Musetto

Our Tuscan all beef headcheese, made from muzzle and trotters with lemon peel.

Corned beef Tongue

Salted and cooked beef tongue with herbs, ready to be sliced and served on toast.
Average weight 0.5kg, store in the fridge, vacuum-sealed and unopened, for up to 6 months.

Herb roasted beef

Beef Brisket, slow-cooked with the same herbs we use for our porchetta (thyme, garlic, rosemary and fennel pollen).

Paté

It is known that Caterina de’ Medici, upon marrying Henry II King of France, brought with her cooks, butchers, bakers and whatever else she would need for her cooking needs, rightly considering the latter a noble and fundamental art for a good life. My Rustic Pork Pate’ comes from this tradition.
Cut it into slices when it is still cold and serve it on slices of roasted bread. For this preparation, as for all the others, it is highly recommended to start the process by pouring yourself a nice glass of Chianti red wine, ready to use, with which to toast at the beginning of the meal!
Store in the fridge, vacuum-sealed and unopened, for up to 3 months.

Pastrami

Beef Brisket, slow-cooked with the same herbs we use for our porchetta (thyme, garlic, rosemary and fennel pollen).

Black pepper beef stew

A beef stew cooked overnight with lots of black pepper, garlic, salt, red wine and nothing else but the magic of a hot oven.
Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked.
Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months.

Garlic pork sausage

A flavor that belongs to Chianti, garlic sausage is the simplest thing in the world: pork meat, sea salt, black pepper and fresh, crushed garlic. Eat them raw by the mouthfuls or briefly cooked at a very high temperature, serve with a bowl of white beans and olive oil, or roasted on a slice of crunchy, toasted bread.
About 7 per 0.5 kg, garlic sausages stay fresh for about 7 days.

Tonno del chianti

My best-known invention, based on ancient Tuscan traditions. Deboned pork thigh, salted for three days and boiled in white wine. Defatted and stored in oil. A “tuna” of Tuscan origins.
To enjoy my Tonno just drain it, shred it, and dress with extra-virgin olive oil. It is fantastic served on a bed of Tuscan beans with chickpeas, with halves cherry tomatoes and capers, with sliced onions or simply naked, by the bite.
Average weight 05.kg. Store in the fridge, vacuum-sealed and unopened, for up to 6 months.

Pantry

Historical recipes, stories told in the form of meat.

Jars, Sauces, and Condiments

Tuscany spreadable, pourable, and well-seasoned.

The Knife Jewelry Shop

Coming soon

Fennel pollen

Our most precious wild herb.
The best ingredient and like a medicine for your health.
Great on pork.
Store at room temperature.
Once opened, keep in a dry and cool place.

Essence of Chianti

Profumo del Chianti is the essence of Tuscany.
Very fine sea salt with a mixture of sage, lavender, thyme, rosemary, bay leaf, fennel flower, juniper and bay leaf which I personally dose and grind. Traditionally, salt was very expensive and to save money our farmers “cut” it with aromatic, perfumed and digestive herbs.
This has the effect of the flavor and health of the herbs with much less salt. Ancient savings become a benefit.
USE
Essence of Chianti is great on all types of dishes. Use it to salt steak after grilling it, sprinkle on toast along with extra-virgin olive oil and use it to remember us when you’ll be far.
Store at room temperature.
Once opened, keep in a dry and cool place.

Red pepper jelly

The origins of this sauce are to be found in ancient times, in old monasteries where patient monks manufactured it to preserve fruit and vegetables, in order to avoid that they would go bad. In addition, given that during the winter the monasteries were for long periods in solitary confinement without any contact with the outside world, making this sauce was also an easy way to make sure they had some preserves for those times.
And because you can eat this sauce with almost any dish, the monks were sure to have a great condiment for their tables.
USE
Our Mostarda Mediterranea (Red Pepper Jelly) is made with a base of sweet red bell peppers and hot chili peppers, and is delicious with pork dishes, roasts, boiled beef, or served with cheeses or chocolate.
Store at room temperature.
Once opened, keep refrigerated.

Sweet hot mustard

My wife’s name is Kim, she was raised in an American family with Danish heritage.
Her great-grandmother’s recipe, all raw ingredients.
It is common belief that mustard was cultivated for the first time in India in 3000 BC and was eventually exported to the West; it was well known by ancient Romans, who used it for the preparation of many dishes and for healing.
Our mustard goes well with beef or pork dishes, burgers, roasted or boiled meats, ham, broken hearts and burns.
Store at room temperature.
Once opened, keep refrigerated.

Butchery Price List

Steaks

€ / Kg

12

Super fiorentine

Bistecca alla fiorentina

Reservation at least one day prior, is requested

40,0

11

BISTECCA PANZANESE

Panzanese steak

Reservation at least one day prior, is requested

30,0

10

costata alla fiorentina

Bone-in rib eye steak

Reservation at least one day prior, is requested

35,0

16

etrusco

Etruscan cut

Reservation at least one day prior, is requested

30,0

12

Bistecca di filetto

Filet steak

Reservation at least one day prior, is requested

40,0

Cecchini Cuts

€ / Kg

6

Arrosto Fiorentino

Eye round

Reservation at least one day prior, is requested

26,0

18

Bavetta

Bavette

Reservation at least one day prior, is requested

26,0

13

Marrow braised beef

Beef shank roast w/marrow

Reservation at least one day prior, is requested

20,0

15

Picana di spalla

Picana cut

Reservation at least one day prior, is requested

30,0

5

Segreto

Segreto cut

Reservation at least one day prior, is requested

40,0

5

Sushi del chianti

Chianti sushi tartar

Reservation at least one day prior, is requested

30,0

3

8

Ground beef

Ground beef

Reservation at least one day prior, is requested

16,0

Our Specialties

€ / Kg

2

burro del chianti

Chianti "butter"

in a 200g jar.

7,0

11

3

9

Cosimino

Cosimino meatloaf

Reservation at least one day prior, is requested

20,0

3

8

Dario dog

Hot dog

Reservation at least one day prior, is requested

20,0

4

7

Finocchiona DOP

Fennel salame

Reservation at least one day prior, is requested

30,0

1

17

Musetto

Musetto headcheese

Reservation at least one day prior, is requested

25,0

1

lingua salmistrata

Corned beef tongue

Reservation at least one day prior, is requested

30,0

3

Pancia in porchetta

Herb roasted belly

Reservation at least one day prior, is requested

30,0

3

9

Pasticcio rustico chiantigiano

Paté

Reservation at least one day prior, is requested

30,0

3

Pastrami

Pastrami

Reservation at least one day prior, is requested

30,0

2

peposo notturno

Black pepper beef stew

Reservation at least one day prior, is requested

20,0

9

Salsiccia di Manzo

Beef sausage

Reservation at least one day prior, is requested

20,0

4

7

salsiccia all'aglio

Garlic pork sausage

Reservation at least one day prior, is requested

16,0

2

3

4

arista in porchetta

Pork Roast

Reservation at least one day prior, is requested

25,0

6

7

Tonno del chianti

Chianti tuna

Reservation at least one day prior, is requested

30,0

Pantry

€ / l'uno

Barattoli dario a casa

Jarred specialities

Reservation at least one day prior, is requested

15,0

Fennel pollen

Fennel pollen

70g / 2,7oz

20,0

Olio evo cecchini

Cecchini extra virgin olive oil

500 ml

18,0

Chianti classico cecchini

Cecchini Chianti classico wine

750 ml

16,0

bianco cecchini

Cecchini white wine

750 ml

16,0

fiasco chianti classico cecchini

Cecchini wine fiasco

1,5 L

25,0

birra cecchini

Cecchini beer

33 cl

5,0

Grappa cecchini

Grappa Cecchini

700 ml

30,0

Jars, sauces and condiments

€ / l'uno

profumo del chianti

Herb salt

420g / 14,81oz

10,0

profumo del chianti

Herb salt

220g / 7,76oz

8,0

profumo del chianti

Herb salt

420g busta
/ 14,81oz bag

9,0

profumo del chianti

Herb salt

220g busta
/ 7,76oz bag

7,0

mostarda mediterranea

Red pepper jelly

420g / 14,81oz

13,0

mostarda mediterranea

Red pepper jelly

220g / 7,76oz

8,0

senape

Sweet hot mustard

420g / 14,81oz

13,0

senape

Sweet hot mustard

220g / 7,76oz

8,0

The meat is raised and slaughtered in Catalonia (Spain) and is aged by me for a minimum of 21 days as a whole side.

Butchery Price List

Steaks

€ / Kg

12

Super fiorentine

Bistecca alla fiorentina

Reservation at least one day prior, is requested

40,0

11

BISTECCA PANZANESE

Panzanese steak

Reservation at least one day prior, is requested

30,0

10

costata alla fiorentina

Bone-in rib eye steak

Reservation at least one day prior, is requested

35,0

16

etrusco

Etruscan cut

Reservation at least one day prior, is requested

30,0

12

Bistecca di filetto

Filet steak

Reservation at least one day prior, is requested

40,0

Cecchini Cuts

€ / Kg

6

Arrosto fiorentino

Eye round

Reservation at least one day prior, is requested

26,0

18

Bavetta

Bavetta

Reservation at least one day prior, is requested

26,0

13

Marrow braised beef

Beef sheen roast w/marrow

Reservation at least one day prior, is requested

20,0

15

Picana di spalla

Picana cut

Reservation at least one day prior, is requested

30,0

5

Segreto

Segreto cut

Reservation at least one day prior, is requested

40,0

5

Sushi del chianti

Chianti sushi

Reservation at least one day prior, is requested

30,0

3

8

Ground beef

Ground beef

Reservation at least one day prior, is requested

16,0

Pantry

€ / l'uno

Barattoli dario a casa

Jarred specialities

Reservation at least one day prior, is requested

15,0

Fennel pollen

Fennel pollen

70g / 2,7oz

20,0

Olio evo cecchini

Cecchini extra virgin olive oil

500 ml

18,0

Chianti classico cecchini

Cecchini Chianti classico wine

750 ml

16,0

bianco cecchini

Cecchini white wine

750 ml

16,0

fiasco chianti classico cecchini

Cecchini wine fiasco

1,5 L

25,0

birra cecchini

Cecchini beer

33 cl

5,0

Grappa cecchini

Grappa Cecchini

700 ml

30,0

Our Specialties

€ / Kg

2

burro del chianti

Chianti "butter"

in a 200g jar.

7,0

11

3

9

Cosimino

Cosimino meatloaf

Reservation at least one day prior, is requested

20,0

3

8

Dario dog

Hot dog

Reservation at least one day prior, is requested

20,0

4

7

Finocchiona DOP

Fennel salame

Reservation at least one day prior, is requested

30,0

1

17

Musetto

Musetto

Reservation at least one day prior, is requested

25,0

1

lingua salmistrata

Corned beef tongue

Reservation at least one day prior, is requested

30,0

3

Pancia in porchetta

Herb roasted belly

Reservation at least one day prior, is requested

30,0

3

9

pasticcio rustico chiantigiano

Paté

Reservation at least one day prior, is requested

30,0

3

Pastrami

Pastrami

Reservation at least one day prior, is requested

30,0

2

peposo notturno

Black pepper beef stew

Reservation at least one day prior, is requested

20,0

9

Salsiccia di Manzo

Beef sausage

Reservation at least one day prior, is requested

20,0

4

7

salsiccia all'aglio

Garlic pork sausage

Reservation at least one day prior, is requested

16,0

2

3

4

arista in porchetta

Roast pork

Reservation at least one day prior, is requested

25,0

6

7

Tonno del chianti

Chianti tuna

Reservation at least one day prior, is requested

30,0

Jars, sauces and
condiments

€ / l'uno

profumo del chianti

Herb salt

420g / 14,81oz

10,0

profumo del chianti

Herb salt

220g / 7,76oz

8,0

profumo del chianti

Herb salt

420g busta
/ 14,81oz bag

9,0

profumo del chianti

Herb salt

220g busta
/ 7,76oz bag

7,0

mostarda mediterranea

Red pepper jelly

420g / 14,81oz

13,0

mostarda mediterranea

Red pepper jelly

220g / 7,76oz

8,0

senape

Sweet hot mustard

420g / 14,81oz

13,0

senape

Sweet hot mustard

220g / 7,76oz

8,0

The meat is raised and slaughtered in Catalonia (Spain) and is aged by me for a minimum of 21 days as a whole side.

Come visit us

Here, in Panzano in Chianti, the door is always open. We're open every day from 9:00 am to 4:00 pm, except December 25th.

In the heart of Chianti

And if you can't come, but want to feel close...

Shop

"He who courageously refused... the fillet"