When it comes to “Fiorentina”, the mind immediately goes to the Tuscan steak, the large and succulent one that is part of the culinary tradition of Florence. But there is much more behind this term. If you think that “Fiorentina” is just a cut of meat, you are wrong. Let’s find out what it really means.
The cut: what is Fiorentina?
The Fiorentina steak is a very specific cut of meat, obtained from the back of the loyal loin. It is a thick steak, which must weigh at least 1 kg and which is cut with the bone in the middle, the so -called “T” or “Bone of the fillet”. This cut is characterized by the presence of two muscles: the fillet and the countersign, separated from the large bone. The meat must be of high quality, preferably from races of local cattle, such as Chianina, to guarantee its tenderness and the unique flavor.
Preparation: how do you cook Fiorentina?
The cooking of the Fiorentina steak is another fundamental aspect. Traditionally, Fiorentina is cooked on the grill, on a live embers, over high heat. The secret lies in cooking it quickly on both sides, in order to seal the juices inside, keeping the meat tender and juicy. The final result must be a well -golden external crust, while inside the meat must remain pinkish (for cooking to the blood). It is often seasoned with only coarse salt and a drizzle of olive oil, but sometimes pepper or rosemary are also added, depending on the tastes.
The meaning of the term “Fiorentina”
The term “Fiorentina” refers, in fact, not only to the specific preparation of the meat, but also to a cultural context that revolves around the city of Florence. Historically, the Fiorentina steak was a dish that was served on special occasions, often during religious celebrations or popular holidays. Its origin dates back to the Renaissance, when the beef was delicious and appreciated by the noble classes.
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