Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
That was an incredible adventure into meat, which I love! I wish I’d seen this before I went to Italy last year. Another trip is in order. My mouth is watering!
Love the back story on Dario, I was fortunate to go to his butcher and eat from the bone!
I can’t help but be inspired by Dario’s infectious personality. I hope I can translate that to my table.
What a fantastic aura Darrius has Its infectious.What a character, not worked a day in his life. all in love and affection.
Wonderfull absolutely wonderfull portrait of Dario and the family!
I absolutely loved this class. The fact that everyone eats together is wonderful. The chef speaking Italian is unique. Thank you!
Discover Dario Cecchini’s story – spend a day with the legendary Italian butcher, learn his craft, philosophy, and secrets to perfect steak
This cut comes from the upper part of the back, cut nice and thick.
This lesson takes you behind the scenes in Dario’s “Butcher for a Day” class in Italy. Become one of Dario’s students too and watch as he teaches how to roast a beautiful lamb sirloin stuffed with bone marrow and showered of aromatic rosemary. He also shows how to make lardo, a decadent creamy, pork spread, best when smeared onto toast as a pre-dinner appetizer.
This special salt is the Essence of Chianti. Learn how to bring intoxicating Italian flavor to your seasoning by adding rosemary, sage, and thyme. Use it on steaks, chicken, fish, salads, and dressings.
Beef tartare, Dario’s way. The red lean beef is tenderized and seasoned with extra-virgin olive oil, lemon, and spices. The result? Chianti Sushi.
A ‘butter’ made from pork fat, seasoned with Essence of Chianti and served on toast.
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
An olive oil cake that’s both simple and sublime. All you need is olive oil, a splash of dessert wine, and an entire orange to make a cake that’s perfect for all reasons and all seasons.
“To beef or not to beef”, that is the question.
For meat lovers only. This thick cut works wonders on the grill. The key here is seasoning on the table after grilling, and topping with good extra-virgin olive.
Learn from the World’s Best Chefs.
Create your account to get started
By signing up you accept our Terms and Privacy Policy.