Meat delights from Tuscany Photo: stock.adobe.com/Ne_Cloud
Crispy grilled on the outside, tender and pink on the inside, with a distinctive bone in the centre: Bistecca alla Fiorentina is the culinary superstar of Tuscan cuisine.
The birth of the bistecca dates back to the Medici period in the 15th century. The Medici were an influential family of bankers and noblemen who lived in the city until the 18th century. Florence reigned. San Lorenzo was the patron saint of the family. In his honour, the Medicis had food distributed to the population on his name day, 10 August, in the form of meat grilled over an open fire. A custom that is still practised in some neighbourhoods today.
Only one breed of cattle is permitted
Photo: stock.adobe.com/Malgorzata Kistryn
An original Bistecca alla Fiorentina must come from the Chianina breed of cattle - an imposing, white-haired bovine species from the Val di Chiana, known for its size. The bulls grow up to 180 cm tall and weigh 1500 kg. Chianina cows reach a height at the withers of 160 cm and a live weight of 800 kg.
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Minimalist preparation
The cut is a classic T-bone or porterhouse steak, at least four centimetres thick, often even five. Weighing between 1000 and 1500 grams, it is often eaten by two people. Traditionally, the meat is grilled over charcoal over a high heat to create a flavourful crust on the outside, while the inside remains juicy and almost raw. Medium or well-done is taboo for real bistecca. The seasoning is minimalist: coarse sea salt, a little pepper, a drizzle of olive oil - nothing more. Purism as a principle of enjoyment.
Photo: stock.adobe.com/DVisions
Where the bistecca is at home today
If you want to try the Bistecca alla Fiorentina: In trattorias around the Mercato Centrale or in the San Frediano neighbourhood, the steak is still prepared in the traditional way - with an open grill, Chianina meat and great respect for the product. Many restaurants present the raw piece of meat to the customer at the table before it is grilled. A bistecca is only authentic if it is simple, smoky and juicy.
Incidentally, the name "bistecca" itself is said to come from the English "beefsteak" - adopted by British visitors to the festivals and "Italianised" by the Florentines. A steak from Florence starts at 80 to 100 euros.
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