Bistecca, Bistecchine

A bistecca is a slice of tender meat -with or without bones, depending on where you are in Italy - suitable either for frying or grilling. The most famous and succulent of all Italian steaks is the bistecca alla fiorentina (Steak Florentine-style), a T-bone cut from the Chiana cow, raised in the Val di Chiana near Florence. This steak is much larger than the sirloin and fillet, weighing at least 1kg (2 lb) and about 4-5 cm (1½-2 inches) thick. Brushed with olive oil and sprinkled with salt, it is grilled over charcoal for only a few minutes each side to allow the flavour and tenderness of the meat to come through. Bistecchine are cutlets from young calves and other smaller animals such as lambs, goats and pigs.