Nothing sounds more florentin than a… bistecca alla fiorentina! For this reason, in this video we’ve decided to take you with us, in Florence, to one of the restaurants that prepare this speciality! We’re about to take action! Of course, first, we need to prepare! Ready? Go!
Chef for a day in Rosso Crudo
In this article you’ll find out about the history of fiorentina and its characteristics, very important for its delicious and unique taste! We’re going to cook together a real Italian meal: during the preparation we’re going to show our culinary skills!
Of course, a real decent Italian meal, always has to start with antipasti. In Florence, it’s very common to start with a cutting board with local charcuterie and cheese. An example is finocchiona, which dates to Middle Ages! Do you know why it’s called like that? Farmers at the time would use fennel seeds as a flavouring, instead of pepper, which was rarer and more expensive. Of course, don’t forget to combine your cold cuts with pecorino toscano! A typical Italian meal, also must always have pasta!
In this video you can admire our attempts to “spadellare” the pasta we’ve cooked. “Spadellare”, more than a technique, is an art, which consists in stir-frying some food holding the handle of the pan, with a wrist and hand movement. It is only used to mix the condiment for pasta to perfection, but also to flip a frittata or a crêpe without using any lid or spatula. What do you think of our techniques?
Then, it’s time to “impiattare”(plating) that is to tastefully place the food on the plate, decorating it a little bit… because remember: first, you eat with your eyes, then with your mouth.
Of course, I need to master my plating technique… But at least I tried!
I have prepared spaghettoni all’amatriciana! With parmesan crumble! And the ricotta-spinach ravioli, flavoured with truffle! I don’t know about you but truffle makes me crazy! That goodness!
Preparation, characteristics and origin of the name
Good, now that our belly stopped growling… It’s time for the bistecca! Gloves on your hands and…let’s look for the right piece! Once you’ve done that, you get your bistecca.
Do you know why it’s called like this? We’ll tell you about it!
You should know that, about in 1500, during one of these locals parties in Florence, this dish was served to a group of English nobles visiting the city. Well, these were so enthusiastic that started saying “Beef Steak! Beef Steak!” that is the English meaning of “carne di manzo”. That exclamation was immediately “italianized” and turned into “bi-stecca”.
Be careful! Beware of imitations!
Such good bistecca alla fiorentina, must have these characteristics:
• Must always be beef, young beef, to be exact.
• It is possibly from Chianina.
• Must be frollata (dry-aged, matured at the right temperature) for at least five or six days.
• The shape of the bone must be the classic T.
• It must weights between 800gr and 1.2 kg.
It is clear that also the cutting and the presentation require some experience. So, we let the experts deal with this.
Lastly, it’s time to taste it! Of course, the best thing would be to accompany the bistecca with a glass of red wine, which in Tuscany people know how to do well! To enjoy it at its best, take a tiny piece, put some salt and pepper on it, a little olive oil…and you’re done!
Obviously, a real and respectable Italian meal, has to end with a nice dessert and coffee! Our dessert was wild berries cheesecake: ok, ok, this cake is not veeery Italian, but it was so nice! And, after all, it contains mascarpone, which is very Italian. So it’s okay, right?
If you liked our article and video about bistecca alla fiorentina, we’re sure you’re going to like our video and article about 5 craziest and strangest pizzas we ate in Bologna.