...I ooooooooooooooooooooooo If there is a heaven
In the Chianti area of Tuscany in the a small town of PENZANO lies a very special restaurant
eating in this restaurant equals stepping at heaven doors and here is why
For many years I have been traveling in Tuscany & Umbria enjoying
its unique atmosphere and cuisine ,I tasted the Bistecca Alla Fiorentinain
in a dozens of restaurants and villas where we were hosted,
while we learn the secrets of its preparation.
Always in the background appeared the name Dario ,
which I learned to appreciate long before we met.
Dario decided years ago to continue his family tradition as a butcher ,
later turns out to be much more than that.
Not only the fact that he sends steaks by air to the USA,
but his decision to preserve a long disappearing tradition in Italy ,
made me adore him.
In one of my trips we decided that time has come and we must meet him.
We arrived and entered the meat shop across the restaurant where a warm and tasty welcome was expecting us.
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Dario and his wife met us with huge smiles and warmth
they poured a glass of Chianti and encouraged us to taste
the classic Italian meat delicacies which were generously arranged - sliced sausage
Porcheta , homemade cheeses, breads and more wine
meeting with us caused his heart to overflow.
Beyond the charming personality Dario participates in Humanitarian activities
While crossing the street toward the restaurant , Dario continued to treat us
like a good Jewish mother.
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-The restaurant is located in the building across the street from a meat shop
where the reception took place
It has a glass floor and two rooms that each has one large table for 10-12 guests.
There are no standard tables but a gathering of dinner guests which all sit down around a big table.
At first we were a little embarrassed but slowly the atmosphere was thawed as we were sitting in an international company with two Italians and two Austrians and five Swedish.
The meal began with bowls of sliced vegetables when each diner has a little bowl next to the plate in which he put a little olive oil, salt and pepper and dip the vegetables.
Then slowly but endless dishes procession began, brochette, meats, vegetable dishes and meat dishes. All this accompanied by fine local wine.
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