Dario also grinds his burger meat fresh every day. He holds the meat until the morning of service and then grinds it while adding his special whipped lardo. The burgers are called the McDario. They're not served on a bun, but instead rolled in breadcrumbs and then pan-fried. These burgers are a huge hit during lunch.On one of our trips to the market, we picked up this lemon. It was huge. I have big hands, and this thing was hard to grip. I couldn't even wrap my hands around it. The produce here was amazing.
Overall, my two weeks in Panzano with the Mad Butcher turned my culinary world upside down in a great way. In culinary school and throughout my career, I've been taught to do things a certain way and how each part of the animal can successfully be used for specific things. My experience with Dario flipped that around. For example, he uses leg muscle for tartare instead of just the tenderloin.
His experience and success show that there are many ways of doing things, and each chef can choose to do things one way or another -- or a wonderful combination of a lot of different methods. And this experience validates the philosophy I had when I embarked on this trip: You're never too old to learn.
Stop by Panzano to see what Elise Wiggins has learned.