ASSOCIAZIONE CHIANTI'S MACELLERIA - WANCHAI HONG KONG
Since the soulful trattoria, Associazione Chianti, opened its doors, it has been transporting guests from the hustle and bustle of Hong Kong to the charming and nostalgic streets of Florence. With a focus on seasonal ingredients that shape a Tuscan menu defined as cucina povera, a cooking style that relies on the simple preparation of the best ingredients found across the region and emphasizes prime cuts of protein. This welcoming restaurant has become a second home for those in the neighbourhood to settle in and share simple, rustic flavours alongside generous pours of Chianti wines.
Tuscany Style
In Tuscany, the local butcher has traditionally been a hub that has defined communities in quaint towns. In this spirit, Associazione Chianti now invites guests to take a piece of the experience home with the opening of its macelleria, or butcher's shop. Making the finest selection of USDA Super Prime cuts in the city available for takeaway, the premium selection of meat is hand-picked by the restaurant's butcher from grass-fed, grain-finished young Black Angus cattle raised on lush pastures in Idaho. The land in Idaho is nearly half permanent pasture, making it unsuitable for farming, but excellent for the cows to forage on and the climate of the Pacific Northwest allows for breeds such as Angus and Holstein, the best on the market, to be comfortable year-round. These conditions make the best quality beef for Tuscan-style dining as they are thick-cut and have deep marbling.
The cuts undergo an in-house dry-ageing process that ranges on average between 12 - 14 days before being made available for takeaway. This technique helps the meat to develop an intense and enriched flavour and lends itself to a juicy and tenderised core when cooked. For I Tagli Del Macellaio, expect all the classic cuts available when you dine in-house, including the show-stopping Bistecca alla Fiorentina ($718), Costata (1kg; $768 and 350g; $368), Controfiletto (450g; $418), and Filetto (250g; $198), alongside other proteins like the Costolette di Agnello ($478) and Braciola di Maiale ($238). Each cut sold at the macelleria will receive the house dry rub, a perfectly balanced blend of Chianti aromatics to enhance the super-prime cuts for the perfect level of seasoning even at home. Simply sprinkle some of the house rub, along with a pinch of salt and pepper, onto the meat before cooking.
Visit
Visit Associazione Chianti's macelleria and bring one of the finest Tuscan dining traditions home. Open daily from 5 pm.
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