Culinary Tuscany: Bistecca alla Fiorentina

Photo header: www.accademiamacelleriaitaliana.it

Florence, Festa di San Lorenzo

Florence, the English

Chianina cattle breed 

Florentine steak It requires specific preparation. The meat must first mature for at least two weeks at a cold temperature. Once it is actually prepared, the meat must be at room temperature. The best way to cook the bistecca is on the grill, preferably wood or charcoal. It does not need to be seasoned beforehand, but you can add salt and pepper if desired. The meat must sear well immediately, after which it continues to cook over medium heat. The bistecca should be brown on the outside, but red, tender, and juicy on the inside. It is normally served with cannellini beans or salad and a good glass of Chianti. Tritt – Case in Tuscany offers various accommodations where the authentic Bistecca alla Fiorentina is served: Agriturismo Montespertoli – Florence regionAgriturismo Val d Elsa – Val d'ElsaTenuta di Castel San Gimignano – Near San GimignanoCapannoli Holiday Park in Capannolli – Towards the coastPoggio Al Lago – Massa Marittima – Towards the southern coast