I first heard about Dario Cecchini, the butcher of Panzano, from Anthony Bourdain's No Reservations Tuscany episode. Constantly quoting Dante, Cecchini is crazy for meat. Then I read about Cecchini in one of my favorite books Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford. I knew if I ever visited Italy again I'd go straight to Cecchini's butcher shop and restaurants and take in all his wonderful meat. But on January 24th, I had my chance to see him. Cecchini did a butchery demo at The International Culinary Center, the home of my school The French Culinary Institute. Cecchini is so enthusiastic about butchery that his happiness is infectious. He said we shouldn't think of beef as just a bunch of steaks. We need to think about using the whole animal. I took photos and wrote a post for Serious Eats.
Click here to see the slideshow.
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