The dish that to me most personifies Florentine cuisine is bistecca alla Fiorentina, a thick T-bone steak from the prized Tuscan Chianina breed, liberally seasoned with olive oil and coarse sea salt and grilled over coals. The steak has a crusty char on the outside and is served very, very rare.
Bistecca alla Fiorentina
- Difficulty Level Tuscany
- 2 (1½″-thick) bone-in porterhouse steaks ¼ cup olive oil Coarse sea salt and freshly ground black pepper, to taste 2 sprigs rosemary
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
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