Typicality
BY IT’S TUSCANY
In the top of tuscan gastronomy, Firenze has a special place due to its Bistecca alla Fiorentina. There is no restaurant or trattoria that don't Cook it. T-bone steak is synonymous with tradition, Tuscan and chianina beef.
Bred cows comes exclusively from the area of Valdichhiana and is a noble cut obtained from beef. Is obtained from the loin and together with his bone is beautifully high and half a centimetre. His cut, too expensive and difficult to find at country fairs, is why it is considered a valuable meat.
This world famous dish, goes back to the time of the Medici, when the Florentines at night of San Lorenzo used to cook a large quantity of veal. Even the cooking of this meat, which seems simple, it requires care and attention. Should be pulled out of the refrigerator at least two hours before drinking to avoid temperature fluctuations on the grid.
If we ask a Tuscan which is the proper cooking of fiorentina will always respond short time, which is freshly cooked. Finally the best steak is served with a drizzle of olive oil, salt and pepper. Being a meaty meat deserves a worthy accompaniment of his Majesty. We find her paired with Chianti Classico, with Montepulciano d'Abruzzo or Barbaresco.
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