Bistecca alla Fiorentina
The bistecca Fiorentina is exactly what it says it is: a steak from Florence. The meat can be from a heifer or veal (a cow that has not birthed a calf). Additionally, it must come from the Siena-born Chianina breed of cow. You should be aware that this steak is frequently ordered rare before placing your order. The dish doesn't have a complicated marinade to add taste, like in most Italian dishes. The flavor is enhanced by the salt, which also comes from the premium cut of beef. Like an American T-bone, the steak must be grilled over hot coals with the bone in to qualify as "Fiorentina." Steak, salt, pepper, and extra virgin olive oil are the four key components of a real bistecca Fiorentina.
The classic steak is made from the loin of young beef, or "scottona" (a young cow that has never been mated), and is cooked to rare. The weight of each steak must be between 1 and 1.5 kg. If even just one of these guidelines is broken, the steak is not truly "Fiorentina." In practically every restaurant in Florence, you may order this classic meal, which is frequently served with a side of cannellini beans and a fine Chianti.
The key to this dish's flavor is good cooking; the meat needs to be warm but not cooked, with a red exterior and an inside that is soft and moist. Forks or any other kitchen implements that can cut into the meat and crack the crust that forms at the start of cooking shouldn't be used to turn it because of this. As the tool may cause the leakage of priceless "juices" that give the meat flavor, it must instead be twisted and carefully pinched.
