Solociccia In Greve in chianti

Going to Solociccia is more of an experience than a traditional restaurant lunch, and this must be taken into account. Start with a welcome aperitif in Dario Cecchini's historic butcher shop, featuring crostini with lard and a glass of red wine. Then move on to the restaurants (Solociccia or Officina), which are an ode to conviviality. You don't reserve a table, but rather a seat. You'll be sitting with strangers, and this can be a pro or a con. The start time is the same for everyone, as it functions a bit like a reception or a "canteen." The Macellaio menu offers a wide selection of lesser-rated cuts of beef, which are much tastier, especially when well-cooked and using high-quality ingredients. It begins with a brisket baked in broth, followed by crostini with ragù, a tartare seared on one side accompanied by beans, panzanese steak (a cut between the loin and the thigh), boiled meats, and braised meats. All this to discover that you can eat everything from an animal ("You can eat everything from nose to tail"). It's all accompanied by an excellent red wine and, if desired, dipped vegetables. To finish, olive oil cake, coffee, and amaro. The experience costs €40 all-inclusive, and if you're lucky, you might even meet the legendary butcher. Very friendly staff and a perfect location for the experience, with the grill in full view where all the cuts are grilled. If you're a meat lover, or meat lover as they say here, this is an experience you must try. Highly recommended.

Amazing place, from the aperitif with lard crostini to the final olive oil cake.

All the fuss and all the fuss... so-so There's been a lot of buzz about this place, so let's go see for ourselves, outside our walls. I liked the basic idea: honor the beast by eating every piece, not just the prime cuts. And the meat, for goodness' sake, is high-quality and they bring you plenty of it, no complaints about that. But it's everything else that doesn't add up. It feels more like a carefully planned theater than a Tuscan osteria. Everyone eats crowded together at tables full of shouting foreigners, and the waiters present your dishes directly in English. Even the owner, whom people venerate like a saint, pops in for the ritual photos and then disappears. They want to create an authentic experience, but there's little authenticity left. It's become a tourist product, complete with a shop where you can buy T-shirts. To me, that's too much marketing. The food is good, but I couldn't feel the soul.

Of course nowadays this butcher's shop and restaurant are so famous that it is impossible to keep the cosy atmosphere of the old days completely unchanged. And yet: at a very reasonable price and with friendly service they manage to still convey the feeling of being at a neighbour's barbecue party. And what a feast it is! The dishes keep coming and so does the wine until no one can eat anything anymore. Very fresh and well cooked meats and raw vegetables served with Chianti wine. A dream. Reserve at least a week in advance, arrive on time and be amazed.

Solo ciccia offers dishes using every part of the cow. It was a delightful experience, encompassing the visual, the palate, and the performance. Tuscany, including Florence, is famous for its T-bone steak, but you can experience the essence of Chef Cecchini's "nose to tail" philosophy. This is a truly invaluable experience, offering a variety of experiences not available in Florence.

I gave everything 5 stars, I'd go back in a heartbeat...but the highlight is the conviviality...we all eat together at long tables and you don't know who's next to you...my husband and I were between two families, one Italian and one foreign...we laughed and joked the whole time. I'd say it's a great idea, because these days you're always on your phone...see you next time, definitely.

Some places remain etched in your memory with wonderful images, as only Nature can provide. Then there are places that remain etched in your soul and heart because they are places created by people who give you their love and passion through their art and kindness. People whose eyes shine so deeply that they engage you at every moment and make your experience a journey through the flavors of the soul. Grand Master Dario Cecchini and his wonderful family, made up of all the wonderful people who work with him, are among those very few people who infuse everything they do with their whole heart, passion, and above all love. They are on first-name terms with a unique and immensely difficult element to manage: Meat, the real thing...MEAT! The people, the hearts that work here, manage to create something that touches the soul deeply. With the meat tasting, a fantastic journey through a stunning world begins, just like a fantasy film. Two elements predominate: the cooking and preparation technique and the supreme quality of the raw materials. The perfectly executed cooking technique is a comprehensive and expert demonstration of the knowledge and understanding of what professionalism, experience, and mastery mean in cooking meat. This quality standard allows the customer to fully enjoy the flavors, aromas, and scents of the various cuts, all perfectly balanced, making each bite unique, alone or with side dishes. The dedication of Dario and his team is incredible. Art is creativity, inspiration, skill, imagination, and passion. The wonderful harmony, aromas, and flavors of the meat you'll find here will fill your palate and your heart with joy, harmony, and pleasure. It takes the utmost skill to create such a creation, but above all, it takes infinite love. Advice on which meat to try and how to cook it proves crucial in enhancing the flavors, which, in the mouth, appear clean and full-bodied, yet delicate and lingering. There is skill and passion in every phase of the preparation process of the various cuts. These combined elements are a form of expression of love. The final product, or "completed work of art," is then shared and appreciated by all diners. Each type of meat is a wonderful poem that you wish would never end. Flavors and aromas are the protagonists of this incredible adventure that begins upon crossing the threshold of this ancient shop made of people, hearts, souls, and passions. The service is characterized by a very high level of professionalism, extremely rare to find precisely because it is informal yet punctual and precise, always. A place that hides an immense universe within itself. Every product is of a quality that surpasses perfection. The flavors are so sublime, they are instantly addictive! The selection of top-quality meats and the utmost skill in processing them guarantee the utmost excellence. Uniformity and balance, to perfection, in flavor, texture, and aroma. Blue Rare cooking of an incredible standard. Genuine and sincere flavors that inebriate the hearts and souls of those who understand the immense value of the simplicity of an ancient tradition. A concert of perfection and uniqueness that can only be heard and admired here. Each cut prepared is like a mother's sweet caress to her baby upon awakening in the morning. Incredible aromas and excellent quality are just the backdrop to the main element that is the absolute protagonist: hands steeped in knowledge and full of love. This place, for me, has become home; it is a deep and warm embrace that I find every time I enter. Thank you from the bottom of my heart, my friends. 🩵🫂 Thank you so much, Dario 💙🫂 Chef Alex Tocchetti Pisapia. 🙂

Solociccia was better then I expected. The whole experience, and the amount of food; I can assure you’re completely full if you eat everything. The food even tastes amazing! Also, we met some people from the other side of the world! We actually ordered the vegetarian menu at the reservation, but got the full meat menu. I don’t know what happened, but luckily for us it was not a problem at all. The only reason I won’t recommend you to eat here, is if you don’t like meat. You won’t get any plants (only some veggies on the side). I also love that you get free refills of the water and (non pasteurized) wine. The only thing I didn’t like about my experience, was that some Americans kept talking way too loud.

The unmissable culinary experience of a trip to Tuscany! Dario has no equal when it comes to respecting the cow. Here you are taken care of from A to Z, from nose to nail, from aperitivo to digestivo. Sitting at the same table as travelers from the four corners of the world, you travel as much on the plate as in the conversations. Each of the 5 stages of the menu corresponds to a lifetime of research to find the best way to cook each part of the animal. All accompanied by a flask of local Chianti that has the gift of refilling itself ;) And all that for 40 euros! Bravo Dario, Thank you Dario, long live Dario!

So, the food is good, nothing wow-worthy that makes you dream, but everything is done correctly, good raw materials, well cooked, large quantities and respect for tradition. But... Unfortunately, for my taste, it's an overly studied "product." Everything is mega-branded, the experience is formatted, even Dario, who seems to be himself, is still a performer, who enters during a couple of carefully planned moments and takes pictures with those who flash their phones in his face (I'd be fine with him coming when he really felt like it and especially IF he felt like it...). They want you to have an authentic experience, but unfortunately it's zero authenticity. Netflix probably created the need to standardize for the large influx of tourists, it's so crowded that they have to do it. I don't know how I'd handle it if I had it, I'd probably do the same, or even worse. But they come and present you the dishes with the name in English directly, the table all together but it's full (at least on my day) of screaming blond tourists... I don't know guys, I wouldn't go back, TOO MUCH marketing... but I don't even feel like attacking them, maybe it's me who doesn't enjoy these things