Italy
Photo: mike packard, CC BY-SA 2.0, croppedBistecca alla fiorentina
/biˈstekka alla fjorenˈtiːna/bee-STEK-kah AH-lah fyor-en-TEE-nah
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- When
- Lunch & dinnerFestive
- Taste
- SmokySavory
- Made with
- Beef
History
Bistecca alla fiorentina is a thick T-bone steak, often three fingers or more, cut from young beef, traditionally Chianina cattle of the Tuscan valleys. It is grilled over a hot wood or charcoal fire, seasoned only with salt, pepper and olive oil, and served very rare. The word bistecca is thought to come from the English beefsteak; one story says that English visitors at a feast in Florence held by the Medici on the feast of San Lorenzo asked for "beef steak". The story cannot be confirmed. A proper fiorentina usually weighs over a kilo and is shared at the table, and Florentines say it should stand up on its bone.
Sources
