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You chose: Bistecca

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 09, 2019)
    Nearly every Tuscan home cook is an expert at bistecca fiorentina, a traditional Florentine recipe that calls for only five ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices, and grilled over red-hot coals. It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway.)
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 09, 2019)
    In Italy, like many other parts of the world, red meat at the table is a symbol of luxury. In the past, meat was reserved as a special treat for Sundays and special occasions. Nowadays, Italians can afford to eat steak more frequently, but it is still treated with great reverence and care. What's their secret? Discover our guide to cooking the ultimate Italian steak below