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FOOD AND WINE: FIORENTINA STEAKS

Published on October 17, 2005 1:38 PM | Comments

Here is an interesting little tid bit from AGI Online:

(AGI) - Florence, Italy, Oct 5 - Fiorentina steaks are roughly 2 to 2.5 inches thick, seven to eight hundred grams, best if derived from Chianina cows, and fetch a price as high as 28 euro the kilo. The Tuscan steak is considered a symbol of excellence, tradition, local cuisine and breeding, but has been subjected to a four and half year ban due to the mad cow epidemic. Producers and b butchers have had to resort to steaks without the bone from cattle under 12 months, none of which has proved to satisfy the choosiest customers. Tuscans have their own quirks as to how they prefer the steak served and presented: some like it thick, some like it thin, some bloody as hell some well cooked. There's only one way cooking the Fiorentina and that's over a grill. Ingredients used for optimal presentation are salt, Tuscan virgin olive oil and pepper. The most common accompaniment are beans, but having a salad is no crime either. Add to that a wide range of Tuscan: Chianti, Brunello di Montalcino and Nobile di Montepulciano. Anyone proposing to eat the steak any other way is banned from Tuscans.

I don't know if this is a 100% accurate description of the steak situation, this site (AGI) always has a somewhat strange "voice", but I think that has more to do with the translation than the actual stories.

On a side note, Ellen tells me that Sam's Market was open today. We are looking for (among other things) deodorant believe it or not. He didn't have any today, but maybe it is coming.





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