Before beginning your visit to Tuscany, it will be worthwhile to “bone up” on bistecca alla Fiorentina, the grilled steak of Tuscany – how to select the steak, how to cook it, how to eat it.
Bistecca alla fiorentina – Florentine grilled steak
Not every visitor to Tuscany has heard that steak is a very popular speciality here. The meat classically come from the Chianina ox, a huge beast, the meat of which is tough if overcooked. A bistecca alla fiorentina is therefore always served rare inside and well-grilled on the outside. We have to note that many restaurants serve Spanish beef rather than the real thing, but this is not necessarily a bad thing since they have the option of serving more tender steaks. In any case, you order by weight depending on how many of you will be sharing the steak. It’s unlikely that one person could eat a complete bistecca alla fiorentina.
More about how to choose, cook and consume bistecca alla fiorentina.
About Elena Spolaor
Although Elena was born in Venice, she was brought up in Tuscany and is a historian and frequent contributor to online articles about life in Tuscany and Umbria. Her specialities are Tuscan and Umbrian local history and folklore.
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