The ‘mad’ butcher of Tuscany. The World’s Best Butcher. The butcher who quotes Dante. You might have first seen him on Netflix’s Chef’s Table, or heard about him through some of the world’s best chefs like Nancy Silverton who count him as a maestro of all things meat.
The charismatic and energetic Dario Cecchini may be known by many names, but underlying all these nicknames is his dedication to serving the best meat which he believes starts with a profound respect for an animal’s life.
“Growing up, my family didn’t have much, and we made use of every part of the animal, from the most prized cuts to the parts others didn’t want. This wasn’t just about feeding ourselves — it was a practice of respect and appreciation for the animal’s sacrifice,” Cecchini explains.
This philosophy sees Cecchini celebrating underrated cuts of meat from offal to the likes of tendons, of which he serves in his three restaurants adjacent to his butchery in Panzano, Chianti. While gastronomes often make a pilgrimage to Cecchini’s in Panzano to see — and taste — his unique philosophy to meat, those in Asia can now simply make a trip to Bottega di Carna, Cecchini’s first restaurant in Asia.
Here, guests can immerse themselves in Cecchini’s world which celebrates the best of traditional Italian butchery and cuisine fuelled by a deep respect for every single ingredient.
Good Food, Even Better Times
Located in the newly opened Mondrian Singapore Duxton, Bottega di Carna is a celebration of all the things Cecchini holds dear: A reverence for serving only top quality produce that’s cooked well but simply; a belief that good food is best enjoyed shared; and a dining experience filled with warmth and hospitality. You’ll find the menu — inspired no less by those in Cecchini’s restaurants back in Panzano — filled with rustic sharing plates that are packed with flavour.
The small plates or cicchetti section is the perfect way to work up an appetite (and you’ll need a strong one to work your way through the generous portions here). Savour the salty-sweet artichoke tart with goat cheese and honey ($12), and the pappa al pomodoro ($10) comprising fluffy Tuscan bread served alongside Cecchini’s very own olive oil that’s spicy and aromatic.
Not to be missed either is Dario’s signature steak tartare ($32), aptly named for the way Cecchini has put his own twist on this dish. After hand-chopping the meat to the perfect consistency of tender but not pasty, the meat is then seasoned very simply with olive oil, lemon, and some spices. Intentionally served without superfluous amounts of seasoning, this is a dish that confidently lets the natural flavour of the quality meat shine.
There’s pasta to bulk up your meal too — from pumpkin and sage ravioli ($18) to pappardelle with Francesina braised beef ($22; a traditionally Tuscan recipe that turns leftover cuts of beef into a delicious stew), there are plenty of choices for both carnivores and plant-based eaters.
In between all this frenzy of food, don’t forget to order up a bottle or two of wine. The exhaustive wine list offers champagne, whites, and reds from new and old-world regions, but it might perhaps be apt to order a full-bodied Super Tuscan to match the Tuscan feast you’re having. The affable and knowledgeable sommeliers will be more than happy to make some recommendations or even help you discover more of Italy’s wines.
To Beef or Not To Beef
One of Cecchini’s favourite quotes, the answer, when you’re at Bottega di Carna, will always be to beef. The wood-fired grill chars cuts like ribeye ($88, 280g), filet mignon ($108, 225g), and the impressive bistecca alla Florentina ($380, 1.2kg) to perfection, all of which are served with Cecchini’s own signature salt—a perfumed blend of sage, lavender, rosemary, juniper that evokes the fragrances of Chianti. There’s also a selection of Japanese wagyu from prefectures like Tochigi ($220, 120g) and Hokkaido $160, 120g).
While the current menu offers more standard cuts of beef, diners can look forward to discovering more offcuts in the months to come. “I want the future to be about appreciating and utilising the entire animal, not just the popular or conventional cuts of meat. Every cut, from nose to tail, has its unique flavour and texture, each with its own story to tell. This approach not only honours the life of the animal but also pushes us to explore and understand the full spectrum of culinary possibilities that a single animal can offer,” explains Cecchini of his approach to Bottega di Carna.
Perfectly accompanying these stand-out mains are the likes of the tuscan beans ($16), simple but executed to buttery, herbed perfection, as well as the warm beef salad ($36). For the latter, beef knees—an unconventional but incredibly flavourful cut—are boiled, thinly sliced, and served up alongside tender tenerumi vegetables.
Cap off your meal with a selection of imaginative digestifs like the affogato old fashioned, or simply with classic desserts like tiramisu or butterscotch budino.
For reservations, visit: https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining
Text: Arista Kwek
