11/12/2024: I had the opportunity to visit this butcher's shop, known nationally and beyond, during lunch at the Officina della Bistecca, a restaurant where Dario Cecchini offers cuts of meat selected by him; the experience begins in this shop, where you are welcomed with a good glass of wine and crostini with Chianti butter (flavoured lard), and then continues in the restaurant opposite.
The owner is courteous in stopping by to greet and exchange a few words with guests; in the meantime you get lost among the many specialties on offer, perceiving the history, tradition and passion that permeate this butcher's shop.
Exclusive vacuum-packed cuts, sauces and other typical preparations in jars such as Carne in Galera, Peposo and Francesina are available; in addition to meat specialties, other selected products are available such as Pasta, Beer, Wine and Extra Virgin Olive Oil.
After lunch, before leaving Panzano, we stopped to buy some products for ourselves and our loved ones; the prices are not low but the quality is guaranteed.
Definitely worth visiting, a little gem among the many beauties of Chianti.
10/12/2024: I arrived at lunch prepared and full of expectations, in fact I had seen several videos about the butcher's shop. As soon as we arrived we were greeted by a small crowd, the diners were in fact flocking to the street in front of the butcher's shop to enjoy the aperitif based on lard crostini or wild boar and Chianti pâté. The lard crouton filled the mouth while remaining delicate and the drinkable wine made it even easier to drink. At 12.30 sharp Dario himself rang the bell and called back with his funny and picturesque ways. Once seated at the table we had the opportunity to taste some of their dips, all based on fresh vegetables. After a very short wait, the queen of lunch arrived at the table: meat.
It all started with a well-seasoned and enhanced tartare which in terms of consistency, flavor and taste was one of the best (if not the best) of my life.
We then continued with the ass carpaccio, also to my liking with extremely soft meat.
Then came the sniper cuts, all of great quality and with an incredible flavour.
We then continued with the Panzanese steak, a fibrous and tasty but never tough meat, one of my favorite cuts, and then concluded with the Florentine steak. I have never eaten a Florentine steak of this goodness and above all cooked in that way.
The meal then concluded with coffee, vin santo and oil cake, the latter in particular was incredibly good.
In short, I recommend everyone to go there at least once in their life to enjoy the highest quality meat combined with a convivial and at times absurd atmosphere.
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