Podcast appearances and mentions of Dario Cecchini

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.

Gregory Gourdet is an American chef, writer, restaurateur, and former finalist on the twelfth and seventeenth seasons of Top Chef. His first restaurant Kann was named America's best new restaurant at the 2023 James Beard awards. Gregory shares his experience on Top Chef and how it inspired him to travel around the world. We also get a sneak peek of his work guiding global travel experiences with Modern Adventure. We learn about what part of the world Gregory is most passionate about right now. We hear what trendy country in South America is unlike any other place on earth in terms of unique ingredients and flavor. Gregory shares one of his favorite travel experiences up in the mountains of Oaxaca, Mexico. He also shares his thoughts on why his restaurant Kann has been so well received. We learn about Haiti and why Gregory thinks it's poised to become a hot travel destination again. We find out what his “last meal” would be if he had to pick only one! Gregory shares his favorite nonfood-related trip, and why it's such an ultra experience. Finally, we hear what and where Gregory's best meals of the year have been.  In the wrap, Bruce welcomes chef Wayne Brown to the show. Wayne heads up operations of Carte Blanched – Ennismore's in-house F&B development and concepting studio. We learn what goes into the concept development with Carte Blanched projects. Wayne also shares how Carte Blanched tailors each concept to its unique region and culture. We get a sneak peek into an exciting upcoming mixology project opening in Barcelona. We hear more about the new Mondrian Singapore Duxton food concepts coming to life, and how “the greatest butcher in the world” Dario Cecchini is building their new restaurant Bottega Di Carna. Finally, Wayne shares some interesting stories about his travels to Asia, and how those trips led him to who he is today.  To learn more about Gregory Gourdet or any of his projects, visit https://gregorygourdet.com/  To find out more about Wayne Brown and Carte Blanched, visit https://carte-blanched.com/  A special thanks to Stonestreet Estate Vineyards for sponsoring the show today. Don't forget, listeners of the Master Chef Series can receive exclusive access to Stonestreet wines and experiences including some unique sets chosen by Bruce, along with a complimentary Single Vineyard tasting for two at the estate. Head over to Stonestreetwines.com/Travel to access these incredible wines—and don't forget to use code TRAVEL to book your complimentary tasting. Thank you also to Accor and the Mondrian Singapore Duxton for sponsoring this episode of the Travel That Matters' Master Chef series. To learn more about the Mondrian Singapore Duxton and their Bottega Di Carna restaurant visit https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining  Links and mentions: Modern Adventure: https://modernadventure.com/ La Picanteria (Peru): https://picanteriasdelperu.com/ Kann (Portland): https://kannrestaurant.com/ Sousol (Portland): https://sousolbar.com/ Tatiana (NYC): https://www.tatiananyc.com/ Skybar Condesa (Mexico City) https://book.ennismore.com/nightlife/skybar/condesa Cleo Mediterraneo: https://book.ennismore.com/restaurants/cleo Mondrian Singapore Duxton: https://book.ennismore.com/hotels/mondrian/singapore-duxton Hyde Hotel, Niko (Ibiza): https://book.ennismore.com/hotels/hyde/ibiza/dining Bottega Di Carna (Singapore): https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining  Travel That Matters is a CurtCo Media Production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omny.fm/listener for privacy information.

Last month in Tuscany, Italy an eighth generation butcher by the name of Dario Cecchini totally blew my mind, for sooooo many reasons, the least of which is the incredible customer experience he and his team deliver. But trust me, that's just the tip of the iceberg. It's a meaty, and slightly teary, episode 638 of The (13 year-old, award-winning) Small Business Big Marketing podcast.  A little more about Tuscan Butcher Dario Cecchini ... I‘m so excited (and honoured) to bring you this interview. Dario Cecchini is an eighth generation butcher based in the small Tuscan town of Panzano, Italy. Population 1,152. I discovered him last month when Sarah and I googled fun things to do in Tuscany, and one travel blogger was adamant that a visit to Dario's butcher shop was an absolute must! In fact, the blogger went on to say that not only should you visit his shop, but you should absolutely book a seat at his now famous long-table lunch or dinner that he holds every day on the first floor of his shop. Six courses of the beast with all the Chianti and Grappa you can drink for fifty Euro. At that point they had my attention as both Sare and I love a good feed at a long table. Who doesn't?! So we try to book online but there's no spots left. Instead, we rolled up one morning about 9:00 AM and that's where the fun began. Allow me to paint the picture. Dario's butcher shop is in a non-descript side street of Panzano, nestled in between a souvenir shop and the local post office. If it weren't for AC/DC and Andrea Boccelli playing at full volume on high-rotation, or waiters offering you a free glass (or four) of Chianti as you wandered past, you would be excused for walking straight by.  Yep, you heard right, a butcher's shop playing Acca Dacca and opera, and serving free wine at 9AM on a weekday! This happens everyday of the year BTW, except Xmas Day! After a quick tipple out on the street, Sare and I wandered into Dario's butcher shop where we were warmly greeted by Grant, a friendly Scottish fellow who acted as a sort of Maitre d. Yep, a butcher's shop with  a maitre D! He welcomed us, asked where we were from and suggested we make ourselves at home, at which point I asked him (trying to hide my desperation) if there were a couple of seats left for the day's long lunch. Miraculously there were, so after paying our fifty euro each at the booking office up the road (yep, a butcher's shop with a booking office!), we settled into a couple more Chiantis and got talking to some of the other 170 people (from all over the world) who we'd be joining at the long table! I then laid eyes on the great man himself. There he was, standing behind his chopping board that his great, great, great, great, great, great grandfather had worked on, surrounded by the most amazing cuts of meat, cleaver in hand; eighth generation butcher Dario Cecchini dressed in all his finery, finished off with an impressive handle-bar moustache. So what's the first thing Timbo the Tourist does? Ask for a photo of course! At which point Dario puts his arm around me, stuck his chest out like the proud butcher he is, and the first selfie of many was taken.  After a couple more glasses of Chianti, midday swung round and we were ushered upstairs to a room full of long tables, and a roaring BBQ of hot coals ready to cook the first of six meaty courses.  Now, I could go on and tell you about what an amazing lunch it was. How incredible the staff were at creating an unforgettable experience. How tasty the various courses were. How much fun it was sitting between and getting not-so-quietly drunk with folk from all over the world. Or how at one point, Dario comes out to thank everyone and yells out Carne Diem at the top of his voice … that's his take on the Latin Carpe Diem (AKA Seize the day).  However, I'm sure you get the picture; plus if you're a Member of my Patreon then you can watch a video of it over at Patreon.com/MarketingPodcast The point of this interview is much deeper than me sharing my travel stories.  What I want to get across is that Dario Cecchini is a rare breed of business owner who overflows with love and passion for what he does, and who genuinely wants to share this with his precious customers.  Dario is a man who operates from a strong set of values passed down through eight generations, he's not scared of hard work and is full of pride in everything he does. This is also evident in all his staff who absolutely love him. As a result, this humble Tuscan butcher has put his hometown of Panzano on the world map. Not only does he have a thriving butchers shop, and rooms full of long tables that accommodate hundreds each day. He also has a food truck on the city limits, a second restaurant two hours away, and an entire shop dedicated to merch. And who doesn't love a good bit of merch!? He's also built a strong personal brand, so much so that an entire episode of the Netflix series Chef's Table, is dedicated to this beautiful human. Yes, Dario had a huge impact on me in the short time I spent with him, and I hope I've gone some way in this interview to impart why, so that you too can benefit from how he goes about life and business. Yes, you'll discover the power of running a values-based business, and how an unforgettable customer experience is built; but you'll also be reminded of the power of a mentor, the importance of love in running  a business, and why creating a successful business is much more a feeling than it is an algorithm (Dario's words, not mine!). In fact, in the same breath he says “You can only truly see with your heart.” Before we meet him, three things I want you to note.  Dario doesn't speak English, so his beautiful wife Kim (who's also his business partner) does the translating. Please don't let this put you off, as half the magic is hearing him speak in his thick and passionate Italian accent. Secondly, there are times during this interview where all three of us get quite teary, in a very positive way. Soz if that's not your style, but it's mine. And Dario's! And Kim's!! Thirdly, if you'd like to watch an excerpt of this interview then head over to https://smallbusinessbigmarketing.com/638, or you can watch the full interview over at https://www.patreon.com/marketingpodcast  Enough from me.  I started off with the biggest of questions … Why does he love AC/DC so much!   Businesses that make this podcast possible - Please support them DELL Technologies - Small business IT solutions Book Tim Reid to speak or emcee at your next business event Join Timbo's Membership and take control of your marketing As always, thanks for your support. May your marketing be the best marketing.   Timbo Reid P.S. Tell me what marketing is working for you - 0480 015 150.See omnystudio.com/listener for privacy information.

Chef Nicole Brisson has an incredible story, from leaving home at 14 years old to completing her culinary degrees at Johnson & Wales University to moving to Italy at age 21 and working for Fabio Picchi at Cibrèo in Florence and Chef Dario Cecchini's butcher shop, Antica Macelleria Cecchini, in Tuscany to moving across the country to Las Vegas and building her culinary career to new heights.We also have a returning guest, Rolando Beramendi from Manicaretti Italian Foods! Chef Brisson and Rolando deeply appreciate Cruschi peppers and the sweet, even herbaceous, note they bring to dishes.Watch our interview with Nicole on YouTube HERE! Follow @chefnicolebrisson @manicaretti_italian @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Hello everyone, This is Mirko Guerrini, and I welcome you to the Jazz Transcription Clinic, a monthly interviews podcast where we talk with accomplished jazz doctors about their lives, careers and personal transcription secrets.  On this episode of the Jazz Transcription Clinic Podcast, Mirko Guerrini interviews the guest jazz doctor: Dario Cecchini Listen to Dario's answers to the questions below:  00:00 Introduction 04:54 Why do you transcribe? 12:22 What do you expect to bring home with a transcription? 14:51 Do you recommend solos to be transcribed? 17:09 How do you choose solos? 18:47 What is your methodology? 38:54 Who was the most difficult player you transcribed? 44:40 Which transcription you've done is your favourite? Born on 10/17/1963, Cecchini began playing the drums very early on. At 14, he took up the saxophone and was initiated into the family rite of Jazz. At 22 he began playing baritone sax and flute. He entered the “Conservatorio Cherubini” in Florence, where he studied classical music and graduated in 1991. Personal Projects: ”FUNK OFF” “D.C. TRIOZONE” (Guido Zorn, Bernardo Guerra) "JAZZASONIC" Current Collaborations: “JELLY FACTORY” Leaded by Luca Gelli “RICCARDO FASSI FLORENCE POCKET ORCHESTRA” “MAX CALDERAI QUINTET” “VG BIG BAND” leaded by Vincenzo Genovese Previous Jazz Collaborations : "ITALIAN SECRET SERVICE" (Co-leader con L. Pieri) "EUMIR DEODATO EUROPE XPRESS" “REUNION BIG BAND” Leaded by Marco Tamburini “GIANLUCA RENZI ALL STAR Orchestra” NATALIE COLE BAND KENNY WHEELER HOT ELEVEN KENNY WHEELER ne “I giorni di un uomo”. Oratorio per coro e solisti Jazz. LEE KONITZ NONET MEGATONES Leaded by Maurizio Giammarco TURBULENCE" di Fabio Morgera G.O.N. Grande orchestra nazionale dell' ass. musicisti jazz diretta da B. Tommaso IF SIX WAS NINE LARES Cecchini has also accompanied various foreign and Italian Jazz artists: Paolo Fresu, Marco Tamburini, Fabrizio Bosso, Enrico Pieranunzi, Stefano Bollani, Pietro Tonolo,Glauco Venier, Massimo Urbani, Gianluca Petrella, Riccardo Fassi, Emanuele Cisi, Fred Wesley, Raul Midon, Avery* Sunshine,Dee Dee Bridgewater, Bob Mintzer, J. Surman, C.Batista, L. Agudo, D. Liebnman, R. Beirach, Dave “Fuze” Fiuczynski. Cecchini also has a notable experience outside Jazz, having collaborated and recorded with artists such as: Fred Wesley, Raul Midon, Avery Sunshine, Karima, Simone Cristicchi, Adriano Celentano, Eros Ramazzotti, Alessandra Amoroso, Jovanotti, Biagio Antonacci, Eumir Deodato, Irene Grandi, Gino Paoli, Zucchero, Giorgia, Alexia, Gege' Telesforo, Bengi Benati, Dirotta su Cuba, Riccardo Tesi, James Taylor, Louisiana Red, Mike Turk, Charlie Wood. He participated in television transmissions, recorded film soundtracks and composed music for TV spots. You can check Dario Cecchini and Funk Off music here: https://www.funkoff.it/

Winston Churchitll. “Dovremmo lasciarci alle spalle l'assurdità di allevare un pollo intero per poi mangiarne solo il petto o le ali, facendo crescere separatamente solo queste parti in un mezzo appropriato. Nel futuro, questo è certo, mangeremo anche cibo sintetico”.Carne Artificiale, nel 1931 Winston Churchill aveva già immaginato un futuro senza allevamenti.Ne parliamo oggi durante la puntata di Bricks and Music, rubrica quotidiana esclusiva di Casa Italia Radio, condotta da Paolo Leccese con il poliedrico Ing. Emiliano Cioffarelli.Sono intervenuti nella puntata : lo chef stellato Igles Corelli, maestro indiscusso della ristorazione italiana e volto noto di Gambero Rosso Channel con il suo programma “Il gusto di Igles”, dal 2018 Igles è il nuovo Coordinatore del Comitato Scientifico di Gambero Rosso Academy e il macellaio Dario Cecchini, un artigiano che ricerca e promuove la qualità, l'etica ed il rispetto per gli animali, che sa trasformare il mestiere in arte e il pensiero in filosofia – con lo stesso spirito che nel Rinascimento ha reso grande la Toscana.

Welcome to episode 1323, in which host Victoria Cece interviews Martina Bartolozzi this week on The Next Generation. The Next Generation where Victoria Cece interviews young Italian wine people shaking up the wine scene. More about today's guest: Martina is a licensed tour leader, born and raised in Tuscany, with a passion for Italian regional foods. After learning how to carve meat with her stepfather, Tuscan butcher Dario Cecchini, she traveled all over Italy and halfway around the globe, learning about different cultures through their culinary traditions. In 2021 she was selected as one of the top 20 Women in Food of the year by Corriere della Sera. She now leads culinary tours all over Italy, offers travel consultation and recommendation services, writes regularly about Italian food for various publications, and posts handy tips on her Instagram page @mementomartina. To learn more visit: Website: www.thatch.co/@MementoMartina Instagram: @mementomartina. More about the host: Victoria Cece is a food and beverage storyteller whose curiosity is somewhere deep in a bowl of pasta or a bottle of wine. A fool for history, you can find her reading up about ancient grape varietals or wandering around a little Italian town eating everything in sight, under her alias Slutti Spaghetti. To learn more visit: Instagram: @sluttispaghetti Twitter: @sluttispaghetti LinkedIn: https://www.linkedin.com/in/victoria-cece/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Songwriter, performer, and multi-instrumentalist Thao Nguyen is celebrated for her richly percussive music and her fiercely delivered vocals. She has released five albums with the band Thao & The Get Down Stay Down including the most recent, Temple, a powerful exploration of Nguyen's identity as a queer person and the daughter of Vietnamese refugees. Her collaborations with Joanna Newsom, Andrew Bird and many others have earned her an esteemed place in the indie rock world. In 2019, Nguyen assumed the role of host for the popular podcast Song Exploder. Samin Nosrat is a cook, teacher, and author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat. She is an Eat columnist at The New York Times Magazine and the host and executive producer of the Netflix original documentary series based on her book. Nosrat learned to cook at Chez Panisse, alongside Benedetta Vitali and Dario Cecchini in Italy, and at the former restaurant Eccolo in Berkeley. As an undergrad at UC Berkeley, Nosrat studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. She currently hosts a popular podcast Home Cooking, alongside musician Hrishikesh Hirway. On January 20, 2023, Samin Nosrat and Thao Nguyen had an onstage conversation at the Sydney Goldstein Theater in San Francisco about their work, their experiences as children of immigrants, and dealing with unexpected fame. Thao Nguyen also performed two songs.

Rolling Tuscan hills, the scent of grapes permeating the air and the sleepy town of Panzano in Tuscany.  Meet world-famous Dario Cecchini in his butcher shop Antica Macelleria Cecchini as we travel to Tuscany.  A welcoming door is left open and the song Volare by Domenico Modugno plays on.  Inside, a small crowd has already gathered. There's a party atmosphere, everyone is sipping Chianti wine, and it's only 10am on a Sunday morning.  Dario sings as he cuts the Chianina Bistecca, Tuscan steak!  Experience Tuscan food and wine of a lifetime!

✋ Nella nona puntata di Bricks and the City, andata in onda lunedi 23 maggio 2022, i telespettatori di LAZIO TV hanno potuto apprezzare i soliti contenuti di altissima qualità prodotti dalla redazione, infatti, dopo la lettura delle notizie più interessanti della settimana legate al mondo della casa e dell'abitare, nella rubrica TARGET, condotta da Paolo Leccese, è intervenuto in studio Gianmarco Toscano Product Designer, Home Styler, Agente immobiliare, scrive per numerose testate giornalistiche come Designer Expert, conduce una rubrica radiofonica su Casa Italia Radio dal titolo Unconventional Talk, è stato ideatore del servizio di planimetrie dipinte a china ed acquerello, fondando il sito planimetrie.net. Nel mondo frenetico e super digitale di oggi in cui si cerca sempre di più l'automazione come è stato possibile ritagliarsi uno spazio importante integrando una forma d'arte all'interno delle planimetrie.

El carnicero italiano Dario Cecchini se autodenomina el "dios del bistec". Su especialidad: el bistec a la Florentina, un filete de ternera que constituye toda una tradición culinaria en la Toscana.

Italian master butcher Dario Cecchini calls himself the “god of steak“. His specialty: Bistecca alla Fiorentina, a thick T-bone steak grilled the traditional Tuscan way.

Quando all'arte contemporanea non bastano più le installazioni o le fotografie, il corpo diventa l'ultima frontiera. Dalle performance sadomaso degli azionisti viennesi alla brutale manicure di Valie Export, dalle favolose trasformazioni di Leigh Bowery allo stunt-man esistenziale Chris Burden, dall'arte antipatriarcale di Ana Mendieta a quella facilona di Frida Kahlo: nella body art, buon sangue non mente.Costantino, l'Henry Kissinger della Maremma, spiega il concetto di “stato climatico interiore” (che non ha capito neanche lui), mentre Francesco racconta la riscoperta di un antico piacere all'indomani di un miracoloso intervento alla prostata. E, nel finale, una corposa rivelazione per tutti i fan di ArteFatti.In questa puntata si parla di Umberto Galimberti, Günther Brus, Otto Muehl, Rudolf Schwarzkogler, Hermann Nitsch, Egon Schiele, Gustav Klimt, Chuck Close, Adolf Loos, Sifgmund Freud, Ludwig Wittgenstein, Banksy, Henry Kissinger, Gerry Scotti, Carmelo Bene, Dario Cecchini, Justice Yeldham, Valie Export, Gina Pane, Marina Abramović, Slobodan Milošević, Carolee Schneemann, Robert Morris, Claes Oldenburg, Sabina Ciuffini, Mike Bongiorno, Donald Judd, Walter De Maria, Paula Cooper, Holly Solomon, Marian Goodman, Yoda, Midnight Cowboy, Madame Claude, Ana Mendieta, Fidel Castro, Sara Ann Otten, Carl Andre, O.J. Simpson, Frida Kahlo, David Alfaro Siqueros, Leon Trotsky, Leigh Bowery, Alberto Angela, Colonnello Bernacca, Damien Hirst, Alexander McQueen, Anthony d'Offay, Paolina Borghese, Nicola Bateman, Lucian Freud, Chris Burden e Tino Sehgal.

Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show.Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe.Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years.Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

Che cosa ho imparato da Francesco Ricasoli, Giuseppina de Bartoli, Luca d'Attoma, Daniele Cernilli, Giovanni Manetti e Dario Cecchini.

Prima ora: - Borse e mercati con Ettore Livini. - Vacanze scolastiche a Pasqua: cosa ne pensate? Telefonate e audio Whatsapp degli ascoltatori. - Sigfrido Ranucci, conduttore di "Report", con le anticipazioni della puntata di questa sera. Seconda ora: - Yuri Rosati con le notizie da "cojonavirus". - Telefonate degli ascoltatori: linee aperte agli insegnanti e ai genitori degli studenti. - Intervista a Dario Cecchini, dell'antica macelleria Cecchini di Panzano in Chianti (Fi).

Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Guy Arnone, Executive Chef of Otto Pizzeria and disciple of the great butchers Cesare Casella and Dario Cecchini. Also joining the roundtable is Chef Robert Stehling, founder of one of Charleston's most famous restaurants Hominy Grill and a patron saint of breakfast, biscuit and southern grit culture! Tune in to hear the panels opinions on: southern cuisine and diet, menu seasonality, Last Suppers, the Westminster Dog Show and more!Photo Courtesy of Emily PearsonThe Main Course O.G.  is powered by Simplecast.

Elise Wiggins is Chef / Owner of Cattivella in Denver, CO. We discuss growing up in the south gigging frogs and cooking gumbo with the family. She schools us on the cuisine of northern Italy and we get to talk to a truly amazing young Sous Chef, Zuri Resendiz. First job in the industry? SERVER, CHILI'S IN BEDFORD, TX, I WAS 19 3 pivotal jobs throughout your career? 1. THE GROTTO, 1990 MANAGER/ APPRENTICE AT NIGHT IN THE KITCHEN, ( THE TWO CHEFS WERE 2 CHEFS THAT WERE ON THE AMERICAN CULINARY TEAM THAT FIRST WON GOLD IN THE WORLD CULINARY OLYMPICS 2. Palio in Puerto Rico: I was the Exec Chef of one of only 6 4 Diamond Restaurants in the whole Caribbean at the time. 2000-2002 3. Panzano - 2004-2016 Took over after Jenn Jasinski with a lot of pressure and expectations Proudest moment of your career? Opening my own Restaurant with no investors Food and/or drinks staples in your house? Siracha, Tobasco, Prosecco, 291 Rye Whiskey, eggs, cheddar cheese, tortilla Two things most people don't know about you? I had a ghost encounter when I was a kid. I hate the taste of Rocky Mountain Oysters Words to live by? Devil is in the details Website - CattivellaDenver.com Facebook - /CattivellaDenver Instagram - @thenaughtychef @CattivellaDen Elise’s mom lived and traveled around the world as a child and through her young adult life. She spent her teenage summers in Northern Italy. She inspired Elise’s love for Italian food by preparing regional Italian dishes she had learned during her visits. She would lay down photos of her in that particular town and tell us about the region and the food she learned. It was Elise's first experience with her mom that made her realize what her destiny was. Her mother had her help make chocolate chip cookies. Fresh out of the oven she fed the family and hot gooey cookie. It was Elise’s first cookie ever. She remembered how unbelievably delicious the cookies tasted and saw that her family felt exactly the same way. She is now the proud owner of Cattivella. Cattivella is where Elise highlights her more than 34 visits to various regions and towns of Italy. She often worked and studied under many Chefs in Italy include the World Famous Mad Butcher of Panzano, Dario Cecchini. She thrives on serving unknown dishes from Italy here in the united states such as Batsoa ( pig trotter polpette) from Piedmonte, Foccacia di Recco from the Ligurian coast to Funghi Crepelle ( mushroom crepes with fonduta sauce). In less than six months of being open she has garnered Zagat’s one of America’s most anticipated Spring Restaurant openings, Eater Denver Hottest Restaurant in Denver Sept 2017, Named one of the 10 Iconic Chefs of Denver by Dining Out Magazine, the highly coveted 5280 Top 25 Restaurants in Denver 2 years in a row, Thrillist named Cattviella Best New Restaurant in Denver 2017, Chef of the Year Award 2017 by Eater Denver, Best Italian by Westword 2017 and 2018, Best Dessert Westword 2018, Restaurant of the year by Thrillist 2018, Top 10 New Restaurants by Westword 2017, 2018 and 2019, 5280 Best 15 Italian Restaurants in Denver and Boulder, Conde Naste Best Restaurant in Denver 2018, 5280 Best Pasta 2019 Top 10 Restaurants by 303 Magazine and just recently Best Chef in Colorado by 5280 Top of the Town 2019.

Teddy Talks with... Dario Cecchini, legendary Artisanal Butcher. We join Dario and your host, Mario C. Bauer – both sons of Butchers - at the dining table in Chianti, Italy to discuss meat, ketchup and rock & roll. Find out how Dario brought back the spotlight on the Butchers and learnt a lifelong lesson or two.  To enjoy the interview in HD, visit www.teddytalkswith.com and click the YouTube Channel. Teddy Talks is brought to you by Curtice Brothers, Organic Ketchup cooked in Tuscany.

Kevin and Tom dissect Episode 7 like Dario Cecchini on a Decca patio. Kevin parades Eddie while Tom laments Brian. Also, Kevin and Tom talk to old friend Brother Luck about his up-and-down year on Top Chef and Last Chance Kitchen

On this week s show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie s son, Richard Brennan III, who served as Dario s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy s Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship. Next, we revisit our 2015 trip to Paris, when Paris By Mouth s Jennifer Greco introduced us to a charming charcuterie in the Marais called Caract re de Cochon, a play on words that means "pigheaded." Then, we meet a local knife enthusiast, Jackie Blanchard. Jackie and her partner Brandt Cox specialize in rare, hand forged Japanese knives at their Riverbend shop, Coutelier. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie's son, Richard Brennan III, who served as Dario's apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie’s son, Richard Brennan III, who served as Dario’s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss indulgent eating, food critics, Italy, butchering, Babbo and food TV series. Our guest for The Weekly Grill is Chef Gaetano Arnone of Babbo Ristorante in New York. Gaetano grew up in California where he ran his family's Italian restaurant, Arnone's Little Italy. After high school he moved to Italy to discover what it really meant to be Italian and in 2009 studied with master butcher Dario Cecchini at the Antica Macelleria Cecchini in Panzano, Italy. Since returning to the U.S., Gaetano has worked for several of New York's best butcher shops and salumerias including Eataly, Dickson's, Salumeria Rosi and now Babbo Ristorante. The Main Course OG is powered by Simplecast

L'estate non ci porta in vacanza, per questo nella trentaquattresima puntata di Casa Baggio i temi da affrontare non mancano. Ospite di questa settimana: Dario Cecchini dei "Funk Off", storica band jazz che ha fatto storia nel nostro Paese. Tra i temi della puntata il calciomercato, il calcio estivo, ma anche l'Atalanta alle prese col Preliminare di Europa League e l'Italia U19 che ha accarezzato il sogno all'Europeo perdendo in finale col Portogallo. Il calcio sembra non voler guarire, ce lo dimostra il Chievo e il suo presidente Campedelli. A Bari potrebbe arrivare l'astronave De Laurentiis. L'Italia in emergenza razzismo; l'atleta azzurra Daisy Osakue è stata aggredita per il suo colore di pelle. Questo e molto altro nella nuova puntata di Casa Baggio, disponibile su Spreaker, Spotify, iTunes e Google Podcast.

L'estate non ci porta in vacanza, per questo nella trentaquattresima puntata di Casa Baggio i temi da affrontare non mancano. Ospite di questa settimana: Dario Cecchini dei "Funk Off", storica band jazz che ha fatto storia nel nostro Paese. Tra i temi della puntata il calciomercato, il calcio estivo, ma anche l'Atalanta alle prese col Preliminare di Europa League e l'Italia U19 che ha accarezzato il sogno all'Europeo perdendo in finale col Portogallo. Il calcio sembra non voler guarire, ce lo dimostra il Chievo e il suo presidente Campedelli. A Bari potrebbe arrivare l'astronave De Laurentiis. L'Italia in emergenza razzismo; l'atleta azzurra Daisy Osakue è stata aggredita per il suo colore di pelle. Questo e molto altro nella nuova puntata di Casa Baggio, disponibile su Spreaker, Spotify, iTunes e Google Podcast.

In May 2018, Dickie Brennan hosted Italian butcher, Dario Cecchini at his New Orleans steakhouse and Tableau on Jackson Square for a meaty and amazing demonstration of deliciousness. Dario s visit was prompted by the hospitality he d extended to Dickie s son, Richard III, during his apprenticeship in Panzano, a little village in Italy s Chianti region. After completing the course work at the Culinary Institute of America, Richard Brennan knew he wanted to pursue the art of butchery. His CIA instructors agreed unanimously, there was only one master for Richard serve his apprenticeship with the great Dario Cecchini. In this episode of Quick Bites, Poppy joins Dario and his wife to discuss Dario s life and work in Panzano. Shen then speaks with Richard III about his apprenticeship with Dario and plans for the future

Martin in Holland Weinfest in der Toskana Vino al Vino Panzano in Chianti Der Pasta Macher: https://www.instagram.com/p/BKc-dTMDnm2/?taken-by=kuechenjunge Ein paar Links zu den Besuchen in den vergangenen Jahren: Dario Cecchini http://www.kuechenjunge.com/2011/10/12/officina-della-bistecca-antica-macelleria-dario-cecchini-in-panzano-chianti/ Vino al Vino http://www.kuechenjunge.com/2012/09/21/vino-al-vino-2012-weinfestdegustation-in-panzano-im-chianti-italien-chianti-classico-pur/ Dario Cecchini http://www.kuechenjunge.com/2012/10/02/ein-abendessen-beim-beruhmtesten-metzger-von-italien-zu-tisch-bei-dario-cecchini/ Weingut Casa Loste http://www.kuechenjunge.com/2012/10/23/bio-weingut-fattoria-casaloste-in-panzano-in-chianti/ Dario Cecchini http://www.kuechenjunge.com/2013/10/14/dario-cecchini-und-die-menschen-hinter-der-bistecca-alla-fiorentina/ Die kleine Reibe https://twitter.com/KuechenFunk/status/786813145234800640 Brühe & Sülze vom Kopf https://twitter.com/KuechenFunk/status/786813457949659136/photo/1 DIE Tomatensauce https://twitter.com/KuechenFunk/status/786813710576685057 Der Burger bei ?Dario Cecchini https://twitter.com/KuechenFunk/status/786814104799420416 Tonno di Chianti by Dario Cecchini https://twitter.com/KuechenFunk/status/786814293282918403 AUF NACH BERLIN Kumpel & Keule https://www.instagram.com/p/BLA7233gBcC/?taken-by=kuechenjunge Winevibes Rueda auf der Berlin Food Week https://www.instagram.com/p/BLBKzv-AuD6/?taken-by=kuechenjunge Mein Bericht von der Berlin Food Week & Stadt Land Food http://www.kuechenjunge.com/2016/10/04/stadt-land-food-2016-berlin-food-week/ Wursten on Stage mit Bosch https://www.instagram.com/p/BLB_lHfgMSR/?taken-by=kuechenjunge Der Gewinner Felix: https://twitter.com/KuechenFunk/status/786815406602330112

This week, food lover's trip to Italy, from the low to the high, including a stop at the world's #1 restaurant, and of course, plenty of gelato. Steve Dolinsky just got back from a 8 day tour of Rome, Florence, Modena and Siena, with a crucial stop in the town of Panzano. That's where Dario Cecchini plies his trade, as one of his nation's most famous butchers. And I love that only in a place like Italy, is a butcher treated like a rock star. Then, Steve visits other guy who is treated like a rock star in Italy is Massimo Bottura. The chef and driving force behind Osteria Francescana, in Modena, now sits atop the World's 50 Best list, and whether you agree with that list or not, he is always talked about as one of the best chefs on the planet; even being featured in Episode One of Season One of Chef's Table. Steve had a chance to dine at Mr. Bottura's restaurant to learn a bit more about some of Tuscany's most beloved dishes.

Sheila Dillon examines the state of the Butchery profession to find out how it has weathered the storm since the horsemeat scandal. She asks how our consumption habits have affected demand, and whether the profession of Butchery is still a promising one for young people. With contributions from young butchers Illtud Dunsford and Charlotte Harbottle, and Dario Cecchini who believes butchery is an art form and who quotes Dante as he works. Producer: Sarah Langan.