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Florence Steak

The bistecca alla fiorentina is a thick cut of beef, that joined to a specific cooking, becomes the most famous,traditional and valuable dish of Tuscany.

The fiorentina comes from the loin (the part near the lumbar vertebras) of Chianina or Maremmana beef, bred in a wild state in Val di Chiana or Maremma territories: the steak has in the middle the bone, that has a "T" shape. It is a thick cut normally done rare over the coals.

The origin of the name bistecca is dated to 19th century, when the English tourists in Florence called the grilled meat "beef steak", that was italianized in bistecca. Usually the Florence steak is served with beans or salad and it must not be sprinkled with lemon; it is wonderful served with a good Chianti red wine.

Florence Steak Tuscany

 

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Florence Steak


 

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