LA FIORENTINA
LA VERITÀ SULLA FIORENTINA
Tutto il gusto della bistecca fiorentina cotta a regola d'arte
In collaborazione con l’Accademia della Macelleria Italiana.
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We know that Tuscany is the region where the legendary Florentine steak was born, so talking about selected meats is a must.
Steak or Fiorentina? this is the dilemma.
Citing the document drawn up by the illustrious association "ACADEMY OF FIORENTINA".
Both terms have in common the cut of meat belonging to the same anatomical part of the bovine.
The term steak is generally used for a broader meaning also in reference to the "slice" typical of other Italian regions, but,
in our country it is used only as an abbreviation of the real name Bistecca Fiorentina.
The Fiorentina steak, more properly identified as Fiorentina, has elements that characterize it and make it unique in its kind:
it is obtained from the rib of a particular breed of adult bovine
meat, aged between 15 and 18 months, age coinciding with the so-called
"first move" of the specimen's dentition. The maturation phase of the rib is fundamental and rigorous (20 - 25 days)
The Fiorentina, cut from the entire rib of the bovine according to the use of Florentine butchers, with a minimum thickness of four centimeters, is placed,
without any addition of other ingredients, at room temperature, on the grill.
During the cooking phase, when the internal juices of the meat emerge on the part not exposed to heat,
this is the right time to turn it only once on the other side, until the juices emerge again on the side already exposed to the heat.
Rigorously salted with coarse salt, q.b. b. just before removing it from the reverberation of the coals, it must be left to rest for two minutes,
before being cut radially from the center outwards and served to diners on very hot plates.
