Bistecca a Firenze
Florentine culinary excellence: the mouth-watering steak
The Florentine steak is the main dish of Florentine cuisine. This cut of fine meat draws its origins from centuries of culinary tradition, dating back even to the Renaissance. The Florentine steak is an expression of the Florentines’ love for robust flavors and simple but tasty preparations.
The Florentine steak is prepared with a cut of beef from the Tuscany region. The characteristic cut is the “costata”, a portion of meat with the bone still attached. The meat must come from quality cattle, usually of the Chianina or Maremmana breed, raised in the Tuscan hills according to traditional methods. The Florentine steak is known for its simple but impeccable preparation. The meat is usually cooked on oak or olive wood embers, which gives it that smoky and irresistible flavour. The steak is cooked over high heat for a short amount of time, keeping the meat juicy and pink inside.
The Florentine steak is characterized by its generous size and thickness, which allows the meat to cook evenly and maintain its juiciness. Served rare, the Florentine steak is famous for its tender texture and intense flavour.
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Osteria Cipolla Rossa
Via dei conti, 53/r – 50123 – Florence (FI)
Tel : 055 214210
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