La Fiorentina, osti butchers and wines of real steak
The first book entirely dedicated to the most famous dish in Florence in the world
Do you know what the real Fiorentina steak is? The breeds, the ripening process, its cut and the best cooking methods? Have you ever eaten a steak raw? And without salt? Cooked on real olive embers? Do you know where the best T-bone steaks are eaten in Florence? And in Tuscany? And in the world?
Sold in all bookshops and online, on the Gruppo Editoriale website, La Fiorentina, osti butchers and wines of the real steak, is the first book entirely dedicated to one of Tuscany's best-known dishes. A 200-page volume, with more than 180 previously unpublished photographs, which will enrich the Gruppo Editoriale publishing house's series of books. Written by food and wine critic Aldo Fiordelli, with a preface by Allan Bay.
The new book builds on Fiorentina's recent candidature as a Unesco heritage. It traces the relationship between the countryside, cuisine and Florence. It starts from the farm where the Chianina was officially born, explaining the best meat breeds on the market. It goes through the contribution on the best steak cuts by four butchers: Dario Cecchini, Stefano Bencistà Falorni, Simone Fracassi and Luca Menoni. It deals with the typical features of the dish with the master of the Academy of Butchers, Vasco Tacconi.
This publication is above all a journey, also photographic thanks to Dario Garofalo's evocative images, to the best trattorias and restaurants offering Fiorentina: 23 in Florence, 10 in Tuscany but also in Milan, London, Paris and New York. Each restaurant is described with curiosities and anecdotes linked to this journey among the Florentines. Including dishes while waiting for the steak. For each restaurant, there is information on the breed, cut, cooking and price offered. But also a description of a Tuscan wine as an ideal match.
The author of the book is Aldo Fiordelli, one of Italy's most authoritative wine and food critics. A Florentine professional journalist and member of the steering committee of the L'Espresso Guide for which he has been the Tuscan coordinator for over 10 years, Fiordelli collaborates with Decanter, Corriere Fiorentino, Civiltà del bere and La Cucina Italiana.