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..
ABRUZZO TOURS 2018
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 and is the star of my dreams, source of my inspiration and beloved summer playground. I was a corporate attorney for nearly ten years and turned my passion for Italian gastronomy and culture into a "second-chance" career as a private chef, caterer and cooking instructor. Please join my community of subscribers for recipes, anecdotes and news about products and upcoming events. A presto e buon appetito!
Phone : 917.583.8132
E-Mail : email@example.com
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