- Condiments
- •
- Italian
- •
- Barbecue
Video time: 25 min
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
Dario Cecchini
What you'll learn
Discover the stories behind the chef and his food as you immerse yourself in the chef’s backstory before diving into the lessons
Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking
Travel to Dario’s shop in Panzano as you take a culinary adventure to uncover his story
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Dario Cecchini
Dario Cecchini
Dario Cecchini, the humble yet poignant butcher-come-chef, invites you to his small village of Panzano in Chianti. The Cecchini family roots run deep, through every cut and dish of this shop-turned-restaurant. Every meal is a special occasion in Italy’s most renowned butcher shop, which is now a worldwide sensation. Viewers follow Dario through a day in the life of running such an iconic place.
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
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