Bistecca alla Fiorentina
Roughly translated as Florentine beefsteak, Bistecca alla Fiorentina is very popular and common on most menus in Florentine restaurants. This simple but flavourful steak can be described as a porterhouse. It is an excellent and wholesome dish favoured by the Florentines for its freshness and taste.
There are many legends involved with naming it Bistecca alla Fiorentina or Florentine steak. The most colourful one is the story which dates back to 1565. It goes this way. In Piazza San Lorenzo beef was being spit roasted to feed the multitude gathered there. A few British visitors began shouting beefsteak, beefsteak. This appealed to the creative and innovative Florentines who called it “Bistecca” adding Fiorentina or Florentine to give it more appeal. Whatever maybe the truth Bistecca alla Fiorentina or Florentine steak is very popular from centuries.
Florentine steak is generally accompanied by a pat of butter, or a lemon wedge. Favourite accompaniments are green salad, fried potatoes or boiled cannellini beans (white ones) tossed with a bit of olive oil, salt and pepper.
Florentine steak generally complements the reds from Tuscany whether it’s a Chianti Classico Riserva, a Super Tuscan like Brunello or even a Barolo.
The best of Bistecca alla Fiorentina are all got from the special white oxen from Val di Chiani quite close to Arrezo. Thus Chianina beef is the secret of getting the best and tenderest from Florentine steak.
Bistecca alla Fiorentina may be a simple T Bone or porterhouse to some but in Florence it is a signature dish. Do come and join us for an excellent Bistecca alla Fiorentina the next time you come to Florence.