Stefano Bencistà Falorni, of the Antica Macelleria Falorni in Greve in Chianti
Memories, traditions, and flavors of authentic Tuscany
Stefano Bencistà known as Falorni, is that correct?
Yes, it is. I was born in the shop, my parents took me to the cattle market when I was still in a pram and, at the age of 11-12, I was able to handle the knife that was once used to butcher animals.
What was meat like back then?
Farm workers ate boiled meat, we sold the steaks at Florence’s central market. In Greve, nobody ate steak up to the sixties. Then all that “rubbish” started flowing in from abroad.
Your very first steak?
I remember the first piece of meat that I deboned myself at the age of 10, with the sign “I made this” on it at the shop. I ate my first steak at home in those years, but it was different.
In what way?
Once steak was either with or without tenderloin, it was not even called Fiorentina. Today, I prefer steak cut from the rib, because it’s on the opposite side of the tenderloin, it’s more sinewy. Furthermore, rib steaks have more bone attached and are thus tastier.
Some still tell the difference.
Yes, but once steak was cut 2-3 fingers thick, now some go as far as 4-fingers thick, which is too much, the steak will remain uncooked and cold on the inside. Petroni is right.
