A famous dish from Tuscany, the bistecca alla fiorentina is an epic Florentine steak. It is cut from the loin of the beast, below the rib cage and above the rump and has the classic T-Bone shape. The cut includes both the strip and tenderloin fillet and traditionally comes from the Chianina breed of cows which are native to Tuscany. The beef is aged generally between 15-20 days (whilst ours are aged even longer at 6 weeks) and is incredibly flavourful.

The trick to the perfect bistecca is to cook it over hot coals on the grill or barbeque. Do not overcook this meat either - for serious enjoyment, we recommend eating it rare. The meat is traditionally quite lean, so if it is cooked medium or well done it will be dry and tough.

Traditionally, Florentines pair Bistecca alla Fiorentina with roast potatoes, sautéed spinach or silverbeet, white cannellini beans and Tuscan bread. The meat is so delicious that it does not need a sauce - simply eat it with salt, pepper and a little olive oil.