As Artusi points out, the Italian Bistecca derives from the English Beef Steak; both the word and the cut (a T-bone or Porterhouse cut) were introduced by the English who settled around Florence during the 1800s. These bistecche alla fiorentina, or porterhouse steaks, were prepared by Dario Cecchini, who has a spectacular butcher shop in Panzano in Chianti, and has recently opened a fine restaurant too.
Bistecca alla Fiorentina
Bistecca alla Torinese
Determining Doneness: Use Your Hand
What rare, medium, and (shudder) well done look like
Enjoy!
Comments
I think that’s the same Dario Cecchini who owns Cibreo across from the market in Florence.
No, the Cibreo is owned and run by Fabio Picchi, who has a website at http://www.fabiopicchi.it/
Kyle