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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 other.
Bistecca alla fiorentina Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats.
Bistecca alla fiorentina (lit. ' beefsteak Florentine style ' ), consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine , the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat ...
The Chianina (Italian pronunciation: [kjaˈniːna]) is an Italian breed of large white cattle. It was formerly principally a draught breed; it is now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. [3] The bistecca alla fiorentina is produced from its meat.
The party had a more than evident mocking, goliardic, surrealist intent, and just as evidently parodied the populist Common Man's Front. [5]Despite being a joke political party, the Italian Nettist Party took part in the 7 June 1953 general elections for the Chamber of Deputies, contesting the constituencies of Rome, Florence, and Milan.
Bistecca alla fiorentina. A regional Tuscan pasta known as pici resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from ...
Florentine biscuit, an Italian pastry of nuts and fruit Bistecca alla fiorentina or Florentine steak, a preparation of thick T-bone steak, usually served rare Other uses
Abbacchio alla romana Bistecca alla fiorentina Braciola served with grilled aubergines Bruscitti served with polenta porridge Cotechino, polenta and lentils Cotoletta with potatoes Ossobuco served with risotto alla milanese Pizzaiola Porchetta Rabbit cacciatora Saltimbocca Trippa alla parmigiana