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The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...
The Ponte Vecchio (Italian pronunciation: [ˈponte ˈvɛkkjo]; [1] "Old Bridge") [2] is a medieval stone closed-spandrel segmental arch bridge over the Arno, in Florence, Italy.The only bridge in Florence spared from destruction during World War II, it is noted for the shops built along it; building shops on such bridges was once a common practice.
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The pro moves are the formidable Fiorentina steak and the heaven-on-a-plate rigatoni alla Toscana with a beef ragù. ... overlooked by the photos of 400 Italian celebrities who have dined there ...
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Bistecca alla fiorentina in Florence, Italy T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling . Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat.
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