{"id":76379,"date":"2024-02-26T10:08:00","date_gmt":"2024-02-26T02:08:00","guid":{"rendered":"https:\/\/www.afoodieworld.com\/sg\/?p=76379"},"modified":"2024-02-22T16:16:27","modified_gmt":"2024-02-22T08:16:27","slug":"iconic-tuscan-butcher-dario-cecchini-returns-to-singapore","status":"publish","type":"post","link":"https:\/\/www.afoodieworld.com\/sg\/blog\/2024\/02\/26\/iconic-tuscan-butcher-dario-cecchini-returns-to-singapore\/","title":{"rendered":"Iconic Tuscan Butcher Dario Cecchini Returns to Singapore"},"content":{"rendered":"\n<p>Renowned Tuscan butcher Dario Cecchini is set to make his mark once again on Singapore&#8217;s culinary scene in March with an exciting series of collaborative projects. Widely known as the &#8220;World&#8217;s Greatest Butcher&#8221;, Cecchini has spent decades honing his craft at his acclaimed Butcher&#8217;s Shop in Panzano, Tuscany.<\/p>\n\n\n\n<p>Cecchini&#8217;s first collaboration sees his philosophy of using all parts of the animal intersecting with hawker stalwarts Bold &amp; Braised. On March 6th and 7th, Bold &amp; Braised and Bottega Di Carna Head Chef Kenny Huang will offer a selection of panini at a pop-up located at Maxwell Food Centre (#01-43). Dishes like beef pastrami and braised beef cheek sandwiches will highlight Cecchini&#8217;s talents.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2-1024x683.jpg\" alt=\"Foodie and , Hong Kong\" class=\"wp-image-76381\" title=\"\" srcset=\"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2-1024x683.jpg 1024w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2-300x200.jpg 300w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2-768x512.jpg 768w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2-150x100.jpg 150w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2-450x300.jpg 450w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Cecchini then joins forces with Two-Michelin Starred chef Syrco Bakker of Balinese restaurant Syrco BAS\u00c8 for an exclusive 6-course dinner at Bottega Di Carna on March 8th &amp; 9th. The collaborative menu promises to blend Mediterranean and Asian flavors inspired by each chef&#8217;s culinary personality and training.<\/p>\n\n\n\n<p>Bottega Di Carna will also unveil new additions to its permanent menu, including beef tongue risotto and homemade gnocchi.<\/p>\n\n\n\n<p><strong>Date:<\/strong> 8 &amp; 9 March 2024<br><strong>Time:<\/strong> 6pm onwards<br><strong>Pricing:<\/strong> 6-course menu at $250++, $368 including wine pairing<br><strong>Booking:<\/strong>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Renowned Tuscan butcher Dario Cecchini is set to make his mark once again on Singapore&#8217;s culinary scene in March with an exciting series of collaborative projects. Widely known as the &#8220;World&#8217;s Greatest Butcher&#8221;, Cecchini has spent decades honing his craft at his acclaimed Butcher&#8217;s Shop in Panzano, Tuscany. Cecchini&#8217;s first collaboration sees his philosophy of<\/p>\n","protected":false},"author":1,"featured_media":76380,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4],"tags":[],"ppma_author":[80],"authors":[{"term_id":80,"user_id":1,"is_guest":0,"slug":"dalefoo","display_name":"dalefoo","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/a2bef815fcaffb6fba9205f16b457f27?s=96&d=mm&r=g","user_url":"https:\/\/www.afoodieworld.com\/sg","last_name":"","first_name":"","description":""}],"_links":{"self":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76379"}],"collection":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/comments?post=76379"}],"version-history":[{"count":1,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76379\/revisions"}],"predecessor-version":[{"id":76382,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76379\/revisions\/76382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media\/76380"}],"wp:attachment":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media?parent=76379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/categories?post=76379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/tags?post=76379"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/ppma_author?post=76379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}