Veal Chops

Tip: The key is to hit medium-rare so as to avoid overdrying the meat. For a crispy exterior and juicy interior, cook on high heat and work in a generous rub of your favorite spices and some great Sale Aromatico.

Region: Emilia Romagna

Culinary Advice: Pairs well with Sangiovese-based Tuscan reds. We recommend our Casa Ceccatelli Organic Chianti Riserva DOCG—made with 100% Sangiovese grapes, it offers structure, balance, and a silky, polished finish.

Description: Known for their tenderness and delicate flavor, veal chops (which come from loin or rib) are ideal for roasting, grilling, and broiling. Choose if you want especially lean meat.

Tuscan-Style Grilled Veal Chops

Osso Buco

Tip: Perfectly suited for a slow braise. It is traditionally braised in white wine so that the meat becomes so tender it falls off your fork, and served with a gremolata over risotto.

Region: Tuscany

Culinary Advice: Pair with our 100% Organic Chianti Riserva DOCG for great structure and balance and silky, polished finish.

Description: Osso Buco is a huge part of Italy’s culinary tradition. Center-cut from cross-cut shanks or shin bones of young calves and sliced into 4-5cm pieces in diameter, the name (which translates to “bone with a hole”) refers to the marrow hole found at the center of the bone.

Gabriella’s Osso Buco

Fiorentina Steak

Tip: Grill on oakwood with enough fire to create both a hot and medium-heat zone. Light the logs and let burn until ash begins to form and there are still occasional leaping flames (about 30 minutes). Spread logs and coals as needed and start steaks over the hottest part of the grill. Pair with our 100% Organic Super Tuscan Cambolli wine.

Region: Tuscany

Culinary Advice: Marinade with our Casa Ceccatelli Organic Extra Virgin Olive Oil and some of our Organic Sale Aromatico, alongside fresh organic herbs of sage, thyme, and rosemary for a true taste of Tuscany.

Description: Fiorentina is traditionally prepared with only a few carefully-chosen ingredients and is grilled and served rare. It typically comes from Chianina cattle, an ancient Tuscan breed known for its prized and delicious meat.

Tuscan Grilled Fiorentina Steak

Tomahawk Steak

Tip: Before grilling, season liberally on both sides with Casa Ceccatelli Organic Sale Aromatico and Tanta Roba Coffee rub. Pair with a full-bodied, robust wine such as our Organic Super Tuscan Cambolli or Organic Chianti Riserva DOCG.

Region: Tuscany

Culinary Advice: Let rest for at least 10 minutes after cooking for impeccable, juicy flavor. While you can pan sear or oven roast Tomahawk steaks, grilling on a barbecue gives best results. Save the bone afterwards for soups and broths by wrapping and freezing until ready to use.

Description: Impressive and larger than life, Tomahawk Steaks are essentially a ribeye beef steak with an extra long, french trimmed bone left intact, giving the thick and well marbled steak its rich flavor

Beef Tenderloin

Tip: Our 100% Organic Chianti DOCG will enhance a beef tenderloin dish ever so perfectly. With intense red fruit notes and added hints of morello cherry, plum, and chocolate, this full-bodied, yet harmonious wine ties the entirety of the meal together.

Region: Tuscany

Culinary Advice: To create a nicely browned exterior with a juicy medium-rare interior, cook the tenderloin quickly over high heat. The grill is best for this, but you can also sear it in a skillet and finish in the oven.

Description: Beef tenderloin is a long, narrow and lean muscle producing an incredibly tender cut of meat–one of the most tender cuts of meat to be exact. With a subtle flavor, it is lean yet succulent and has a texture that can melt in your mouth.

Skirt Steak

Tip: Create a marinade for this steak using a cup of our Organic Rosso Toscano IGT, fresh rosemary, and chopped onion and garlic for a powerful and delicious flavor. Then season with our Casa Ceccatelli Organic Sale Aromatico and our Tanta Roba Coffee Rub and a bit of fresh ground pepper before cooking.

Region: Tuscany

Culinary Advice: The steak is meant to be cooked very quickly and at extremely high heat, whether in a cast-iron skillet or on a grill. It should not be cooked past medium-rare, or it will suffer and become too tough.

Description: Skirt steak is a long, flat cut of meat known for its delicious flavor. It is an ideal cut of steak for marinating and truly soaks up and retains all of the flavors.

Bone Marrow

Tip: Bone marrow is rather easy to cook. Simply roast it in the oven and season with a generous amount of our Casa Ceccatelli Organic Sale Aromatico.

Region: Tuscany

Culinary Advice: Often used to make bone marrow broth, or as a substitute for butter. For our oven-roasted bone marrow spread, begin with roasting the bones, then once cooked use the marrow like a spread. You can use it for crostini on toast, or even to roast vegetables with.

Description: Applauded cross-culturally for its numerous health benefits, bone marrow is the soft, fatty tissue located inside the bone center of large bones. Full of nutrients, it is also creamy and rich in flavor.

Brisket

Tip: Ideal for braising or slow cooking. To enhance flavor, prep the day before for ample marination. Keep in the cooking liquid to preserve moistness and flavor.

Region: Tuscany

Culinary Advice: To counteract the toughness associated with brisket, long, slow cooking breaks down connective tissue and produces a rich, tender meat. Sear first to develop flavor then then braise until meltingly tender like with pot roast.

Description: Brisket has a heavy fat coverage, which makes it ideal for smoking or braising. Cut from the breast or lower chest of beef or veal, the fat in brisket has a lower melting point, making it extremely juicy.

Slow-Cooked Braised Beef Brisket

Ground Beef

Tip: Season your ground beef with a generous amount Casa Ceccatelli Organic Sale Aromatico.

Region: Tuscany

Culinary Advice: Here in Tuscany, our Chianina ground beef makes for especially delectable burgers. Request in your orders if you’d like burger patties created for you.

Description: A special fresh blend of flavorful minced cuts of steak, chuck, brisket, and sirloin. This meat is so versatile and can be used in a numerous number of recipes, including hamburgers, meatballs, and ragus.

Stew Beef

Tip: Season your ground beef with Casa Ceccatelli Organic Sale Aromatico and then brown the meat before simmering to give the stew an even more vibrant color and taste.

Region: Tuscany

Culinary Advice: The trick for cooking spectacular stew beef is slow and on low heat. Make sure to have enough liquid simmering in your pot while cooking the meat so as to yield better texture and flavor.

Description: Stew beef is generally made using tougher cuts such as chuck or round, cut from the large shoulder of a cow. It is best braised so that the tougher parts have time to break down and become tender and full of flavor.

Chuck Roast

Tip: Brown your chuck roast before slow cooking or roasting to enhance flavor, as the sugars and proteins caramelize. Marinate with our Casa Ceccatelli Organic Sale Aromatico and our Tanta Roba Coffee Rub alongside some fresh ground pepper.

Region: Tuscany

Culinary Advice: Braise slowly in ample wine or seasoned stock for juicy, tender results, Let us know if you are braising so we can tie the roast tightly for even cooking.

Description: Traditionally used for pot roasts, chuck roasts come from shoulder meat and are slightly fattier than brisket, making them ideal for low, slow cooking. Normally difficult to slice due to the large network of muscles, a slow braise will produce a meat so tender it will fall off the fork.

Top Round Steak

Tip: Cook your steak on low heat and very slow for it to become mouth-wateringly tender. Cook the meat in an acid-based marinade to break down the tough muscles of the meat–we suggest trying our 18yr Organic Aceto Balsamico di Modena to tenderize it.

Region: Tuscany

Culinary Advice: If grilling or broiling, be sure to marinate this steak in the refrigerator for at least four hours before cooking.

Description: Most often roasted and sliced for roast beef, or used for ground beef, this cut of meat comes from the rump and hind legs, making it extremely lean and less tender. Top round is a flavorful piece of meat that is rather versatile and can be made into tender steaks after marinating and cooking between medium-rare and medium.

Flank Steak

Tip: Bring out the flavors of your flank steak with a marinade of our Casa Ceccatelli 18yr Organic Aceto Balsamico di Modena and our Tanta Roba Coffee Rub.

Region: Tuscany

Culinary Advice: For best results, cook medium-rare and slice thinly at an angle across the grain. Pair with our Organic Chianti DOCG or a soft, fruity wine like our Organic Rosato Toscano IGT.

Description: Lean and somewhat tough, flank steaks tenderize easily with the right marinade. Braising helps break down the tough connective tissues between the muscle fibers, keeping the meat moist and tender. You can also marinate and then grill on a barbecue.

Short Rib

Tip: To get short ribs as tender as possible, we suggest braising or slow cooking.

Region: Tuscany

Culinary Advice: Try using our Organic Rosso Toscano IGT wine to braise in. Let simmer for at least two hours to ensure the meat falls off the bone with tenderness.

Description: Short ribs are cut from the beef chuck of the animal and are made up of the ends of the ribs near the breastbone. This well-marbled cut is fatty and exploding with flavor, but can be fairly tough and thus should be cooked slowly, with moist heat.

Prime Rib

Tip: The best way to cook a prime rib is by roasting it in the oven, with the fat side up, and making sure it rests, covered in aluminum foil, for about 15 minutes before cutting and serving so the juices settle.

Region: Tuscany

Culinary Advice: Because of how thick this cut is, it is important to season well. Use our Casa Ceccatelli Organic Sale Aromatico with chopped garlic and some dried herbs to enhance the taste. With a good amount of marbling, this meat is rich with big flavors and thus a nice bold wine. Our 100% Organic Chianti Riserva DOCG, with its sweetness of mixed berries and spices, is a perfect accompaniment for prime ribs.

Description: A mouthwatering and beautiful dish to serve for any special occasion, prime rib is a classic type of roast beef made from beef rib primal cut. It is typically roasted with the bone and served in a simple pan sauce made from its natural juices.

Picanha

Tip: Enjoy picanha steak with a smooth yet robust red wine like our Organic Chianti Riserva DOCG– the sweetness of mixed berries and spices, with subtle woody notes, ties the entire meal together.

Region: Tuscany

Culinary Advice: Cook the Picanha steaks on a grill or in a cast-iron pan, searing it with the fat side down first.

Description: Picanha is a cut of beef taken from the top of the rump. It is surrounded by a thick layer of fat, which creates a moist and flavorful dish. It is often referred to as a rump cap or rump cover.

Sirloin Tip Roast

Tip: Pair this roast with an exceptional wine from Tuscany. Our 100% Organic Chianti Riserva has a robust body with a sweet mix of cherry, blackberry, and spices, and will pair beautifully.

Region: Tuscany

Culinary Advice: To add additional fat to this lean roast, marinate overnight in our Casa Ceccatelli Organic Extra Virgin Olive Oil, sage, and rosemary.

Description: Top sirloin is a versatile cut of beef, with an intense flavor. Cooked correctly it can be juicy, tender, and completely delicious. It comes from the lower back portion of the animal.

Eye of Round Steak

Tip: Marinating the meat is key to breaking down the connective tissues of this tough cut. Cook until medium-rare to avoid drying it out and you will be sure to have a flavorful dish.

Region: Tuscany

Culinary Advice: Because this cut of meat is so lean, it is essential to pair it with a delicate and soft wine. Try our Casa Ceccatelli 100% Organic Rosso Toscano IGT or our Organic Rosato Toscano IGT, dry with good acidity, to balance out the leanness of the steak.

Description: Cut from an eye of round roast, the eye of round steak is a meat with a small amount of fat marbling, making it extremely lean. It comes from the animal’s hindquarters, the upper thigh and hip muscles surrounding the femur bone and is often used for cubing and stewing.

Standing Rib Roast

Tip: Season while the oven preheats with a generous amount of Casa Ceccatelli Organic Sale Aromatico and our Casa Ceccatelli Organic Extra Virgin Olive Oil.

Region: Tuscany

Culinary Advice: After the steak is cooked, let it rest for at least 15 minutes before slicing and serving.

Description: Fragrant and exploding with delicious flavors, the standing rib roast is simple and easy to make and a dish that will impress all guests. A mix between a steak and a roast beef, this piece of rib steak is baked whole in the oven, without being divided into separate steaks.

Rump Roast

Tip: Pair this flavorful roast with our exceptional Casa Ceccatelli 100% Organic Chianti Riserva. This structured and balanced wine, made from 100% Sangiovese grapes, will enhance any roast with its silky and polished finish.

Region: Tuscany

Culinary Advice: Rump roasts are the ideal cut of meat to put in a slow cooker. While low-and-slow cooking is best, braising and oven roasting works well too.

Description: A boneless but extremely flavorful cut of beef, the rump roast is cut from the hindquarter that covers the hip bone.

Knuckle

Tip: Stew or braise this cut in a cooking liquid such as beef stock, or try using our Organic Rosso Toscano IGT to braise in for a scrumptious hint of mature cherries and red fruits.

Region: Tuscany

Culinary Advice: Sear the meat in a pan and brown its sides before braising or slow cooking for a few hours. This way the moisture of the meat remains juicy even after long hours of being cooked.

Description: Rounded in shape, this part of the beef comes from the inner part of the thigh, and is cut from the primal. It can be cut for stews, roasts, or braised meats. We also offer it cut cubed if you desire.

Tartar

Tip: The secret to great tasting steak tartare is to cut the meat to order just before serving. Try our best quality and hand cut Chianina beef from our Casa Ceccatelli butchery.

Region: Tuscany

Culinary Advice: For an explosion of flavor,  garnish with a dash of our  18yr Organic Aceto Balsamico di Modena and chilled goat milk crumbles.

Description: Steak tartare is a classic dish, best served cold, and is prepared with a base of freshly ground raw beef. This refined and refreshing plate is perfect for a warm summer evening.

Casa Ceccatelli Steak Tartar

Organ Meats

Tip: For a good wine pairing, our crisp Casa Ceccatelli Organic Bianco Toscano IGT goes smoothly with tripe and adds a freshness and well balanced polish.

Region: Tuscany

Culinary Advice: Tripe, which is the lining of the cow’s stomach, is a Florentine specialty. Use our fresh Casa Ceccatelli Organic Extra Virgin Olive Oil and Organic Bianco Toscano IGT when preparing this dish.

Description: Often considered local specialities, organ meat has been cooked and eaten for centuries, especially here in Florence. These dishes are extremely simple and connected to a past of frugality, called cucina povera, which comes from centuries of peasants and laborers.

Tripe

Tip: For a good wine pairing, our crisp Casa Ceccatelli Organic Bianco Toscano IGT goes smoothly with tripe and adds a freshness and well balanced polish.

Region: Tuscany

Culinary Advice: Tripe, which is the lining of the cow’s stomach, is a Florentine specialty. Use our fresh Casa Ceccatelli Organic Extra Virgin Olive Oil and Organic Bianco Toscano IGT when preparing this dish.

Description: Often considered local specialities, organ meat has been cooked and eaten for centuries, especially here in Florence. These dishes are extremely simple and connected to a past of frugality, called cucina povera, which comes from centuries of peasants and laborers.