Estimated price per piece
Maremmana beef from Italy is identifiable by its great taste, brilliant red color and excellent nutritional/dietetic characteristics. The lipids contained are mostly of the long-chain type, including omega-3 which has been shown to lower the risk of heart disease. The most appreciated dish from maremmana beef is the steak. It is called “bistecca alla fiorentina”, or simply fiorentina, if it is cut at least one inch thick. Fiorentina is a slice of the short-loin, and consists of a T-shaped bone with meat on each side. The larger side is from the strip-loin, whereas the smaller side contains the tender-loin.
DELIVERED EVERY FRIDAY
Fiorentina must be grilled over a wood or charcoal fire, and seasoned with salt. Black pepper and olive oil can be added too. Before cooking it should be at room temperature. The grill must be heated with plenty of coals, preferably oak and the steak should be cooked 4/5 minutes on each side, turn it once with a clamp (don't do that with a fork), and finally it should be cooked standing on the bone for about 3 minutes. Right out of the grill salt and extra virgin olive oil. The steak is invariably served very rare. Fiorentina is generally considered one of the highest quality steaks. It is perfect compbined with grilled vegetables, like vine ripe tomato, zucchini, eggplants and radicchio.
Average User Ratings.
very nice piece of steak. 3 minutes in a hot pan on each side. 8 minutes in the oven. a little butter and fresh thyme. the crew loved it.
By Andrew Loo
very juicy. the flavor builds up gently as you take more and more bites, and then end up gathering a dramatic sense of renassance in your throat... am I exaggerating? I don't think so.
By Jackson Li
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