Bistecca alla fiorentina

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m (Julia Langer Warren moved page Bistecca alla fiorintina to Bistecca alla fiorentina)

Latest revision as of 17:13, 23 November 2013

The magnificent porterhouse steak of Tuscany, and in particular, Florence. Traditionally cut thick (3 fingers), grilled over an oak fire or charcoal, and served charred on the outside and blood rare inside. What makes it bistecca alla fiorentina is the process of dousing the beef with extra virgin olive oil and slicing and turning it so the meat juices and oil flavor the meat.

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