Interview by Albert Rano
Photography & video by Albert Rano
Dario Cecchini is a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy.
You might know of Dario from his episode on Netflix’s Chef’s Table where the story is told of a guy who wanted to be a veterinarian happened to turn into the world’s most famous butcher.
Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers. He studied veterinary science at the university in Pisa but in 1976, three years into his six-year course, had to take over the family business from his dying father. Described as “a butcher extraordinaire, a personality, a celebrity, theatrical host, a show-stopper, and an artist”.
Cecchini, on a mission to protect and promote the traditional local butchers from the rise of the powerful supermarkets, believes that butchery was an ancient art that involved a respect for the animal, seeing his role as that of teacher and educator. According to Cecchini, there are no “premium” and “lower” cuts of meat, but rather all the parts of the animal were useful if butchered and cooked in an appropriate way.
Contributing Editor Albert Rano had the pleasure of visiting Dario in the Tuscan village of Panzano at his famed Macelleria for lunch to hear his story, beliefs and how he is still passionate about his craft.
Special thank you to Antica Macelleria Cecchini.
Visit Dario Cecchini