Dario giving a lesson at the Officina
Dining at Dario’s is always an experience.
turned into SoloCiccia restaurant
across the street
and now the
Officina della Bistecca
above the shop.
Can you say PARTY?
Neither cold, nor rain nor sleet
will keep clients from coming to Panzano in Chianti to
worship at this temple of beef!
Sunday morning on a slow, wet, windy, winter “off -season” day
Off season, most of Chianti closes down to reopen around Easter.
Days like today, dark cold rainy winter days,
call out to gourmets to head out for a great meal!
We were finally going to try Dario’s new “steak school”
the
Officina della Bistecca.
“Students” are told to come on time, and hungry.
When you walk in and see the huge pieces of beef they have ready for the “class”
even the heartiest of eaters is amazed.
Solociccia across the street offers a mixed meal from antipasto to dessert
in a more classic fashion.
The “Officina” is all about STEAK.
Florence is famous for the Bistecca alla Fiorentina, a 2 lb t-bone steak with filet.
Dario also serves the Costata, rib-eye,
and follow up with his own cut,
called the Panzanese, cut from the Rump.
Today as an appetizer… to tease the appetite, we began with what is called
Ragnatella
a rare cut of beef,( only two per cow)
filled with “webs” of fat, grilled to a perfect rare
but as with all of Dario’s meat, not bloody!
Sharing the table at Dario’s is always a pleasure
and enriches the soul
as much as the food feeds the body!
We met people from Parma, Venice, Florence and America.
A true cultural exchange.
Steak 101- Cecchini’s way
Hungry Students
Steak 101 – A+
Officina della Bistecca