Panzano in Chianti

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Dario Cecchini :: Antica Macelleria Cecchini





Dario Cecchini descends from a long line of butchers and has recreated an antique-style macelleria on the site of the family shop which was destroyed during the war. As well as being an extremely creative butcher and an excellent cook, he's a showman who has done a lot to promote Panzano and traditional food. His shop is a tourist attraction as well as a place to buy unusual cuts of fresh meat and prepared meats.







Restaurant Solociccia

Solociccia Restaurant

In late 2006, Dario Cecchini opened an outlet, named RISTORANTE SOLOCICCIA ("Only Meat") across the road from his butchers shop, where his specialities may be enjoyed. Currently there are two seatings (7 pm and 9 pm) on Thursday, Friday and Saturday, and one on Sunday at 1 pm (check these times). It's a fixed price menu and you can bring your own wine. Reservations are highly recommended.

Restaurant Solociccia
Ristorante Solociccia
Cecchini Restaurant Panzano
Ristorante Cecchini Panzano

An ideal gourmet travel incentive event!

Dine at Dario Cecchini's "Solociccia" this winter!

As part of our wine and dine "Winter Weekend in Chianti" for groups of 10 to 13 persons,
we will arrange your evening meal at "Solociccia" as well as your wine tasting and lunch at Castello Vicchiomaggio.

Accommodation, and additional lunch and dinner at Podere Felceto near Panzano.




Italy for the Gourmet Traveler
Revised (Paperback)

Fred Plotkin

In the most complete gastronomic guide to Italy ever published, Fred Plotkin takes you beyond the traditional tourist experience, revealing the true richness of this nation's extraordinary cuisine and the lifestyle that surrounds it. From country markets and wineries to city restaurants and cooking schools, you will discover Italian culinary treasures and pleasures that no other book offers.



Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Bill Buford

This is the famous book by Bill Buford who transforms himself into a cook primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo. He also makes the pilgrimmage to Tuscany to learn butchery from Mario Cecchini, providing an extremely entertaining and informative section of the book.

Interested in improving your Italian?
Audiomagazines


A great way for you to improve and
maintain your oral and reading comprehension.



Tuscan Slow Food

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