Here are the first food products that we have been able to offer made by a chef. Dario Cecchini has featured in countless magazines, TV shows, and in the Michelin Guide. However, many may know Dario from seeing him on the Netflix documentary series Chef's Table, where they explored his restaurant and legendary butcher shop. He's a huge personality that grew up butchering meat in Chianti and is the eighth generation of his family to become a butcher, taking over the family shop after his father's passing. Dario is famous for using every part of the animal, calling himself a butcher from snout to tail, and has gained a reputation purely on meat alone. Darios sources his pork and beef from Catalonian farmers that his family has built a close relationship inside the Pyrenees National Park.
Dario prefers his meats to be enjoyed as naturally as possible, not using much seasoning and only providing a few condiments that he makes. We have three of his products that he serves at his restaurant and sells at his butcher shop. One is the Senape mustard, based on his wife's Danish grandmother's recipe; it is like honey mustard but with a different texture and richness, and the addition of 00 semolina flour gives it an Italian kick. The next is a red pepper jelly called a Mostarda, a sweet, sour, and spicy condiment with an undertone of fresh bell peppers that perfect on meats and cheese. Lastly is the aromatic herbs with sea salt, which explodes with the smell of fresh-cut herbs as soon as the jar is opened and is excellent on almost everything from meat to vegetables. We have tasted a few valued customers on Dario's products, and everyone has been floored by how good they were. These are all so simple yet deliciously enhance the flavor of foods and made in small batches and imported to the USA in tiny quantities. These are quickly becoming pantry staples for us at home and are excellent gift ideas for the holidays, and are the most noteworthy food products we have offered this year.
Senape Mustard (220g)
Based on Dario's wife's Danish grandmother's recipe, this is sweet mustard made with olive oil and semolina flour. A sweet and savory contrast brings out and enhances the flavor of meats. The addition of semolina flour brings a richness and different texture, more like a spread than typical mustard. Excellent on sausages, burgers, sandwiches, and glazes on meats like pork. Separation on this product may occur, but shaking the jar or siring will bring it right back to normal.
Mostarda Red Pepper Jelly (220g)
Typically Mostarda has a mustard flavor, but this is a new school take on a classic Italian condiment. A sweet jelly made with pureed bell pepper with the consistency of honey balanced out by red wine vinegar and a touch of spicy red pepper. Simple, subtle flavors that work incredibly well together that pair very well cured salty meats, grilled meats, soft cheeses, or a glaze on salmon. So unique, this can even be used in Asian cuisines.
Sea Salt With Aromatic Herbs (220g)
Dario calls this "Profumo del Chianti," Which is his famous flavored salt recipe made with finely ground Italian sea salt blended with sage, lavender, thyme, rosemary, laurel, fennel pollen, and juniper. This has a very provincial aroma that explodes as if the herbs we just cut—outstanding all kinds of meats, seafood, and vegetables.