The beef dilemma: Dario Cecchini and the others, new formats for butchers
The beef dilemma: Dario Cecchini and the others, new formats for butchers

Video: The beef dilemma: Dario Cecchini and the others, new formats for butchers

Video: The beef dilemma: Dario Cecchini and the others, new formats for butchers
Video: How Dario Cecchini Runs One of Italy’s Best Butcher Shops — YesChef 2024, March
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Fine Dining Lovers is the cooking site with the most captivating videos on the web. You can also find them once a week on Dissapore.

"At a certain point I needed to put people at the table," says Dario Cecchini, butcher from Panzano in Chianti, who for his meat and storytelling passion is considered by a niche of devotees full of celebrities (Elton Jonh, Jamiel Oliver …) like a rock star

"I couldn't get beyond my way of communicating from this desk." As if to say that for him, the steak empire formed by butcher, restaurant and hamburgheria / steck-house, is nothing more than a self-help manual with which to explain to the world the "beef dilemma", that is: "the even the bones are all good”.

Speaking of the steak empire, a faithful reader wrote yesterday.

I have never gone to the Sniper's Steak Workshop, however last night I dined at the Osteria del Macellaio in Sabbione(RE) and I was pleasantly surprised. The formula is the same as Cecchini (he butcher, butchers the Fornaciari owners of the butcher's and the restaurant), for a 35 euro menu we had: tartare, carpaccio, meatballs with cheese, mini-burgers with gorgonzola, tosone and bacon and cold cuts. I must say that the tartare silenced everyone present: delicious.

We were asked which breed we wanted for the cuts to put on the grill, we chose "Romagnola": excellent consistency and cooking. Perhaps the only flaw is the wines, and reservations are required months in advance. But definitely a place recommended to anyone in Dissapore who loves meat. - Lent aside of course -

I am still surprised at how a tradition well rooted in the southern regions (Puglia, Basilicata and Calabria) is not widespread in the center north, where several butchers have a corner equipped with embers to cook the exposed cuts. The so-called: "Cookers".

The new formats are renovating our old butchers, transformed into multidisciplinary premises that follow our lifestyles without being laboriously cool as can sometimes happen in the phases of change. I don't know if you have noticed it too.

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