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    Dec 26, 2021 5 minutes
    Interviews GEORGIE MEREDITH

    GUY GROSSI, Grossi Florentino, Vic

    or me, there are two standouts that I just can’t wait to visit. The first is Dario Cecchini – the butcher of Panzano in Chianti, Tuscany. His food doesn’t just speak of heritage, region and tradition, it shouts it from the rooftops. Dario has a number of spots that show off the amazing bounty from the local Chianina cattle; one is his family’s macelleria, where you can enjoy meatballs made from lean meat, served rare and skewered with local rosemary. The other is the restaurant Officina, where you can have a quintessential bistecca alla Fiorentina experience, which involves a perfectly grilled T-bone weighing more than a kilo. The second destination has to be Uliassi, Mauro Uliassi’s amazing beachside dining room in Senigallia. It is a true temple of gastronomy that flexes the bounty of

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