Bistecca

There is no secret about the ingredients or even the cooking method: To be traditional, Bistecca alla Fiorentina should be made with a large 1-2 kilogram T-bone steak from a 2-year-old Chianina cow.

Dishing on a Classic Bruce Palling 2011

When it comes to Tuscany's most esteemed dish, Bistecca alla Fiorentina, these rules don't apply; its foreign forms rarely, if ever, come close to the local.

Dishing on a Classic Bruce Palling 2011

Despite the Bistecca being a "celebration" of local food, Mr. Cecchini admits it isn't really his favorite beef dish.

Dishing on a Classic Bruce Palling 2011

He is quite specific about the characteristics of Bistecca, too, saying "it has to be thick—the best quality—from an animal that led a good life, and it has to have a good death and then hang for 30 days."

Dishing on a Classic Bruce Palling 2011

He offers a number of user-friendly recipes for Italian classics, including Bistecca alla Fiorentina a minimalist Tuscan masterpiece of salt, pepper, olive oil and, of course, a prime T-bone steak.

Italy's Table Dominance 2011

That can hardly be the case today, yet when I think of the most memorable Bistecca I have eaten, they were invariably served in Tuscany.

Dishing on a Classic Bruce Palling 2011

Bistecca fiorentina at a small trattoria in Florence 10 years ago.

Dear Clusterflock | clusterflock 2009

Bistecca fiorentina at a small trattoria in Florence 10 years ago.

Dear Clusterflock | clusterflock 2009

Bistecca alla Fiorentina is a famous dish made with a thick T-bone or Porter House steak.

Pork Chops Florentine 2007

Bistecca alla Fiorentina is a famous dish made with a thick T-bone or Porter House steak.

Spot-On: Status Quo 2007