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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 ...
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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Plaque outside Antica Macelleria Cecchini commemorating the 2001 mock "funeral" for Bistecca alla Fiorentina, as a result of an EU ban of bone-on steak. He presented at the MAD Symposium in August 2013 in Copenhagen, to 500 chefs from around the world. He closed his presentation with a recitation of a passage from Dante Alighieri's Inferno. [5]