Antica Macelleria Cecchini
"Abandon hope all ye who enter, for you are now in the hands of a butcher."
A few years ago, Stefano was in New York City for a wine event and he met Dario Cecchini, the famous butcher from Antica Macelleria Cecchini in Panzano in Chianti, Tuscany, who had been flown to New York as a featured chef for the event.
Immediately drawn to this man with a large personality and a passion for meat, Stefano told me upon returning home that the next time we are in Tuscany, we have to stop in Panzano to say hello and eat at his restaurant.
We did just that and can attest that it’s a delicious, memorable, and highly recommended experience.
Panzano in Chianti
Panzano in Chianti is a medieval village perched on a hill overlooking vineyards and olive groves. Located halfway between Florence and Siena in the heart of Tuscany’s Chianti wine region, it is an ideal location from which to explore the Tuscan countryside. The area is full of wineries, holiday rentals, and agriturismi (farm stays) and is a popular destination for cyclists, hikers, and nature lovers. Recently the sleepy village has become a destination town for those wanting to experience a meal prepared by the area’s most famous butcher, Dario Cecchini.
Dario Cecchini
Born in Panzano in Chianti in 1955, Dario Cecchini is an eighth-generation butcher. Reflect on that for a moment…eight generations! That roughly equates to two hundred years, which means that the Cecchini family has been in the butcher business since the early 1800s. That’s a long time to improve one’s craft.
Cecchini is an unapologetic carnivore with an oversized personality and a genuine passion for his work. True to the Tuscan tradition, Cecchini follows a “nose-to-tail” philosophy, using each part of the animal and adapting his cooking style to bring out the best flavor in each piece of meat.
“My way of paying respect to the animal, its life, its death, is using everything down to the last tendon with responsibility. This is what I have been doing every day for more than 48 years: I am a butcher from nose to tail.”
~Dario Cecchini
Antica Macelleria Cecchini
Dining at Antica Macelleria Cecchini is a memorable experience. The restaurant prides itself on providing warm hospitality and bringing people together. Guests choose from three different fixed-price meals, which are served at large, communal tables where you can chat with fellow diners between the many courses. The wait staff is enthusiastic and entertaining. Arrive hungry and with nowhere to go afterward—you’ll want to sit back, relax, and enjoy the evening.
LASCIATE OGNI SPERANZA, O VOI CHE ENTRATE, SIETE NELLE MANI DI’MACELLAIO.
ABANDON HOPE ALL YE WHO ENTER, FOR YOU ARE NOW IN THE HANDS OF A BUTCHER.
The forewarning printed on the menu at Antica Macelleria Cecchini.
Below is a description of the three dining options and what you need to know if you plan to visit.
Panzanese
The Panzanese is perfect for those who love grilled meats. Available at both lunch and dinner, the Panzanese starts with beef tartar, followed by a seared rump carpaccio, before moving on to as much Panzanese grilled steak as you can eat, served alongside traditional Tuscan white beans dressed in olive oil. Pinzimonio (raw vegetables with olive oil for dipping) adorns the tables, baskets of Tuscan bread are regularly re-filled, and little dishes of seasoned salt allow you to season your meat to your liking. The meal ends with a slice of olive oil cake, an espresso, and a shot of grappa.
Solociccia
The Solociccia, which means “only meat,” is a more robust meal served only at lunch that features braised, broiled, and grilled meats – often less common cuts prepared in traditional fashion. Each diner chooses as many or as few dishes as preferred from a menu of six or seven offers, which may include roasted beef brisket, spicy meat ragù crostini, boiled beef and vegetables, and seared beef rump skewered on a rosemary cutting, hilariously translated on their menu as “rosemary up the bum.” All this is served with the classic Tuscan white beans in olive oil and table dressings mentioned above. Dessert is a mocha olive oil cake, espresso, and grappa.
Officina della Bistecca
The most abundant, adventurous, and expensive of the meals, the Officina is served at both lunch and dinner and features cuts of meat from the entire animal. The meal opens with beef tartar, followed by seared rump carpaccio, and then “Checchini signature cuts.” After whetting their appetites with these starters, diners are served Panzanese steak and then either Costata or Bistecca Fiorentina, impressive cuts of the highest quality steak. Baked potatoes and Tuscan white beans in olive oil are served as side dishes, and burro del Chianti (Chianti butter) graces the table. The meal ends with mocha olive oil cake, espresso, and grappa.
What to know before you go
Walk-ins are accepted, but reservations are highly recommended and can be made online at Antica Macelleria Cecchini. Navigate to Kitchen on the menu bar, then choose the meal you prefer: Panzanese, Solociccia, or Officina. Note that each meal is served at specific times in different dining halls, so families and groups must book the same meal to be seated together.
It is not possible to split a meal or request substitutions. The menu is fixed price, and food is served family-style, so guests can enjoy as little or as much as they wish.
Children under 9 and adults over 90 pay half-price. Menus, prices, and terms may change, so refer to the website before making your reservation.
Plan to arrive early or stay late to shop in the food store. Their jars of spreads, seasoning salt, and olive oil make wonderful gifts.
To learn more about Dario Cecchini and Antica Macelleria Cecchini, check out this video by Eater. It’s twenty-five minutes long and nearly entirely in Italian, but it’s an entertaining look at the village, the butcher, and the unique dining experience.