Dario Cecchini's Perfect Seasoning SaltWe love our customers and this is a special shout out to Kevin who gave us the great idea to import Profumo del Chianti for our customers. This is a remarkable steak salt crafted by a master of Tuscan steaks. This salt comes with a story, just like so many of the artisanal products we carry.

Dario Cecchini has built a cadre of small businesses in Panzano, located on the Chianti road between Florence and Siena. The story begins with Antica Macelleria Cecchini (the famous butcher shop), and his steak journey continues with “Mac Dario” (for burgers!),  the upper-end Officina della Bistecca, and SoloCiccia (featuring unusual cuts of grass-fed beef).

Dario Cecchini is referred to as a Dante-quoting butcher in Panzano, Tuscany, and there have been several articles on Dario in the past few years. A treasure trove of videos can be found on YouTube, and a sampling of articles can be found through these links:

Gourmet Magazine (plan your trip now!)

Travel+Leisure

The New Yorker (a great story!)

FoodWoolf.com

Zester Daily

Italian Food Forever

Bytes of Italy

The Pink Peppercorn Blog

Concierge.com

And, if you’d like to read up on Dario Cecchini and practice your Italian, then you’d best visit his blog. Feeling adventurous? Try this Inside Tuscany Tour with Il Chiostro.

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2 lbs. small heirloom potatoes, cut into 1” pieces
¼ cup jarred capers, drained
1 Tablespoon Sicilian oregano
1 small red onion, cut in half, and then into thin
half-moon wedges
2 tablespoons of Balsamic Vinegar (Try Manicardi #12)
½ cup Sicilian* extra virgin olive oil
Ravida Sea Salt to taste
Freshly ground black pepper to taste

*Try Zisola, Olio Verde, Titone DOP, Ravida, Santisi, or Villa Zottopera DOP

1) Place the cut potatoes and 1T salt in a 3 qt saucepan and cover with cold water. Over high heat, bring to a boil, reduce heat to medium and simmer just until the potatoes are tender. Immediately remove the potatoes from the heat and drain in a colander. Rinse the potatoes under cold running water for 1 minute. Allow to drain well; Place potatoes on a kitchen towel to absorb the extra moisture.

2) In a large bowl, place the cooled potatoes, capers, oregano, and onion. In a small bowl mix vinegar a large pinch of salt, a few grinds of pepper. Using a whisk, slowly add the olive oil. Add the dressing to the potatoes and toss to coat. Season with additional salt and pepper. Allow to sit for 1 hour before serving.

Serves 6