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Dario Cecchini, famed butcher of Panzano, comes to Valentino

By Betty HallockDeputy Food Editor 
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Valentino‘s Piero Selvaggio is hosting Dario Cecchini ‘for a day of butchery and Chianti regional cucina.’ Cecchini, whose butcher shop in Panzano outside of Florence is a gastrotourist meat lover’s shrine, will collaborate with Valentino executive chefs Luciano Pellegrini and Nico Chessa for a lunch and dinner on Thursday, April 19.

The renowned butcher from Panzano is teaching a one-day-only whole-pig butchering class. The class will be followed by a lunch featuring traditional pork dishes from Panzano in Chianti.
Dinner will be prepared by Cecchini and chefs Pellegrino and Chessa, featuring traditional Chianti dishes such as Cecchini’s arista alla porchetta and crostini with lardo.

The pig butchery class starts at 10 a.m., with lunch at noon. $65 all inclusive; proceeds benefit Meyer Children Hospital in Florence. Limited to 50 guests.

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Dinner is at 6 p.m. and costs $125 inclusive of tax and tip; $155 with wine parings. Limited to 60 guests. Call for reservations.

3115 Pico Blvd., Santa Monica, (310) 829-4313, www.valentinosm.com.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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