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Just get your teeth into it... Steak, steak, glorious steak!...
[Susan Glasspool]
The best steaks are of Chianina beef, an ancient breed of white cattle from the Chiana Valley that has made a great return. The animals are raised on grass alone to ensure the quality of the meat.
A genuine Florentine steak should be about one inch thick (its thickness is determined by the T-bone separating the filet and contre-filet) and charcoal grilled on both sides for about five minutes. The result should be tender, juicy, rare and really tasty!
The word bistecca comes from a Florentine interpretation of what English visitors called ‘beef steak’. So Brits can proudly take some responsability for it!
Giannino in Borgo San Lorenzo, 35/37r (tel. 055.212206), with its bright and cheery decor, is specialised in Tuscan menus - just try their steaks - with carefully selected ingredients, including good olive oil.
A passion for typical recipes makes Giannino’s cuisine truly unique, while the excellent wines can also be ordered on-line.
Trattoria I 13 Gobbi in Via del Porcellana,9r (tel. 055.284015), is one of the most typical eating places in town, where you can still find an atmosphere of the past, with candle-lit tables and an original decor. The food is centred around Florentine cooking and delicious meat, in particular Florentine steaks, ossobuco, peposo (a peppery stew), and fillet in sauce and served in an informal way.
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