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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 ...
Florentine steak — the city of Florence, Tuscany; Genoa salami — the city of Genoa, Liguria; Italian beef; Italian hot dog; Italian sausage; Likëngë, Loukaniko and Lucanica — sausages named after the ancient area of Lucania in southern Italy; Milanesa or Cotoletta alla Milanese — meat fillet dish named after the city of Milan
At this time four varieties were distinguishable within the breed, based on phenotypic differences resulting from different environments: the Chianina of the Valdichiana, the Chianina of the Valdarno, the Calvana (since 1985 considered a separate breed) in the hilly country of the province of Florence, and the Perugina in the province of Perugia.
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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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Red meat may have its critics. But don’t forget that beef is also a source of many important nutrients, especially iron (nearly 2 g per 3-ounce serving of sirloin steak). While iron is most ...
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.