 |
Dec 1 - Dec 8,2002 |
Tuscany's proud steak
The Bistecca alla Fiorentina is a unique Italian delicacy
By Lynn Luciani
Originally Published: 2002-11-17
 |
|
Chianina breed of cattle
|
The first time I ever saw it was in a restaurant in Tuscany. There was a party of five sitting at the table next to my husband and I. The waitress brought over a massive bloody rare T-bone steak. It had to have been at least three fingers thick and it hung over the sides of the dinner plate, dripping with warm succulent juices. I was astounded at who would order such a huge piece of meat, so I watched.
The party of five began by refilling their wine glasses and passing some vegetables. After a few minutes and with hardly a break in their conversation, they began to slice into the succulent, juicy piece of meat. Mouth-watering, I watched as it almost tore apart and they divided the massive T-bone amongst them. With the potatoes and greens on their plate, they ate in slow fashion and in small bites with plenty of conversation, conviviality and wine. It was hard to keep from drooling!
Of course you know I'm talking about the famous bistecca alla fiorentina. The most famous steak in the world is a cut of meat similar to that of the T-bone steak, except it is always cut about 2 1/2 inches high and served bloody rare. It's the love of Florence and is as synonymous with Tuscany as rolling hills and Renaissance masterpieces. The cut looks like a Porterhouse, the T-bone steak's big brother, but what makes the bistecca alla fiorentina special, unique and unable to duplicate anywhere else, is the beef. The Fiorentina is from Chianina beef, the white oxen raised in the Val di Chiana near Arezzo.
The Chianina breed is one of the most sought after and valuable in all of Italy. With ideal conditions such as those in the Chiana valley, the cattle grow rapidly, becoming very large in size compared to other varieties of beef. The Chianina can be recognized by their pale colouring, their light, short-horned head, and their elongated rump with broad back and loin sections. Meat from the Chiana valley is low in fat without being dry and is particularly spicy and flavoursome as a result of the natural grazing these special animals enjoy.
Page 1/...Page 2
|
| Home / Back to Top |
|
|
 |
|
|
</ td>
