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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 ...
Florence: Florentine steak, ribollita soup, cappuccino and gelato. 6 (6) February 9, 2015 Boston: New England clam chowder, scrod, Boston cream pie and Parker House rolls. 7 (7) February 23, 2015 Barcelona: Tapas and crema Catalana. 8 (8) March 2, 2015 New Orleans: Po' boys, gumbo, oysters Rockefeller and bananas Foster. 9 (9) March 9, 2015 Tokyo
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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Florentine (culinary term), a dish prepared with spinach and a creamy sauce; 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
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Kam Jones scored 23 points and No. 9 Marquette committed just two turnovers in an 80-70 victory over Butler on Wednesday night in the Big East opener for both teams. Marquette (10-2, 1-0) had its ...