Florentine T-bone Steak

Bistecca alla Fiorentina

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

The perfect Fiorentina steak is made with Val di Chiana beef taken from a young animal and hung for at least 2 weeks. Alvaro Maccioni, who owns La Famiglia (my favourite restaurant in London), has a cousin who runs a restaurant at an olive oil co-operative near Pistoia. This restaurant is special to me, because it uncompromisingly serves the most Tuscan of Tuscan specialities. There are crostini, thick pulse soups and rich salads made more filling by the a