How to cook the Italian t-bone steak Bistecca alla Fiorentina to perfection.
Italian cuisine is not just about carbs such as bread, pizza and pasta but we have aslo good meat dishes. In Particular in Tuscany we find the Bistecca alla Fiorentina a meat dish from Florence, a massive t-bone steak that should be at least 4 cm tick and one kilo of weight. The perfect Fiorentina steak comes from cows of the Chianina breed. A native cattle of Tuscany which is reared outdoor and fed with grasses according to a strict discipline. The diet of the animals will confer high nutritional values to the beef. When buying the meet from the local butcher in Tuscany you should make sure that the cut has enough fillet, as they tend to cut it out and sell it apart, however the best Fiorentina steak must have plenty of fillet attached.
How to cook bistecca fiorentina.
The cooking of the steak is rather simply but you should follow the traditional steps if you want to obtain the perfect results. First of all it should be grilled on noble woods such as ash or oak which will confer the best flavours. When the coals start to ash the fire is hot enough. Spread them with a tool in order not to have an open flame or the meat will burn. Then position the stainless steal grill on the coal and use it only when is very hot.
To cook bistecca alla Fiorentina you will not need neither salt, nor oil, of course you can add a little seasoning at the end of the the cooking.
Once your “Griglia” is very hot, place the steak on each side for 3/5 minutes until nicely browned and a crust start to form. The following step is to cook the inside of the meat with the passive heat from the coal fire. So place the steak upright, sitting on the bone for 15/20 minutes. The traditional way wants a steak that is raw inside, but if you do not like your meat that way you can continue cooking it on the sides until it stops bleeding.
How to serve bistecca alla Fiorentina.
Once it is done, you can carve it on a wooden board and serve thin slices of the steak to each guest. A kilo portion will feed 3/4 people easily. Do not forget to get your best salads out and nice home made bread to go with. Of course you should serve Chianti Classico wine with the Italian T-bone Steak.
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We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.
Nous sommes une famille de cinq et nous avons adoré notre expérience. Les trois endroits étaient choisis judicieusement. Notre guide était très généreuse et super gentille. Nous recommandons ce tour ( parmesan, vinaigre balsamique et jambon de parme).
My family felt our first trip to Italy must include a tour of a Parmesan Cheese Factory so when I stumbled on this website several months ago I had no idea what I treasure I found! From the moment I submitted a request for the tour, my experience with Emilia Delizia was first rate. Gabriele provided excellent customer service by patiently answering all my questions to guide me through the selection and reservation of our Foodie Delight Tour. Paolo, our driver, was prompt, cordial and knowledgeable about the processes we were observing and the area in general conveying loads of information with his well-developed English speaking skills. Our stop in Modena fell on a Saturday so we were quite fortunate to end up with a private tour which allowed us to have a nice, personal interaction with the people at each site. Everyone was friendly, generous with the tastings and we never felt rushed to move along to the next location. Now that we have returned to the states, my family agrees this tour was a highlight of our 10 day trip. I was really looking forward to this excursion and am glad to report it exceeded my expectations.
Unbelievable!!! Totally recommend the full hour to anyone and was more than I expected.
I also want to recognize Alex Pignone who accompanied me,He was very professional and extremely knowledgeable and made me feel like I have known Him forever and where two friends out for a cruise.
Thank You for allowing me to get one more item off my bucket list.