I have been to Tuscany several times during my childhood. However, I don’t remember much about those trips, but each time I’m Florence I remember a particular meal I had with my parents. Because it was an outstanding piece of meat – rich, tasty with meat so tender that you could cut it with a spoon! So when you go to Florence, take care to choose a reputable restaurant because there are plenty of fakes out there.
WHAT IS BISTECCA ALLA FIORENTINA?
The secret of the meat lies in the breed of cattle – the Chianina cattle – they are the huge white oxen that are raised near Arezzo in the Valdichiana. The steaks are huge and because of the size of the animal, a steak can easily way 2 ½ kg. Of course, if you don’t live in Florence and can’t get hold of this breed, go to your local butcher and choose the best meat they have – enjoy!
To check whether meat is ready, use your fingers to prod the meat: when rare, it will feel soft and squishy; medium-rare should be only lightly bouncy and well done will feel much firmer (you should not cook a Fiorentina to this stage) – someone told me the following once and whilst I don’t bother with it much, it may help you:
Other Italian meat recipes: