Bistecca alla Fiorentina
Bistecca alla Fiorentina is a typical meat dish from Tuscany, Italy, made with a cut that includes sirloin and beef tenderloin, generally of the Chianina breed, aged 10 to 15 months. This fillet, traditionally celebrated during the feast of Saint Lawrence in Florence, was appreciated by English travelers who called it "beaf-steak", giving rise to the Italian name bistecca.
The meat is grilled over charcoal embers and seasoned with olive oil , pepper and herbs. It is accompanied by Chianti wine, lemon slices and Tuscan beans... Did you know?