The Best Bistecca Fiorentina

The most famous and most important Florentine dish is Bistecca alla Fiorentina. It is a thick T-bone steak grilled over charcoal. Cooking over wood embers is an art. Salting and brushing with olive oil before cooking stands in one camp the other is dressing it after its cooked, but all agree it must be rare, al sangue. Traditionally the meat comes from the Chianina Breed, a native to the Val di Chiana. It is tender and flavoursome Vitellone. It is traditionally accompanied withwhite beans, peas and spinach, simple but delicious. 

As a pairing we find Sangiovese the perfect partner. Tuscany is the spiritual home of Sangiovese and it has many guises. Chianti or Chianti Classico is the starting point and for more richness you could consider Chianti Classico Riserva with more ageing in old inert wood. Brunello is a wonderful option however in Carmignano, the oldest appellation in Italy, we find a blend of Sangiovese, Cabernet and Merlot also a splendid partner for this dish.

We love eating at Antica Trattoria Sanesi which is located in Lastra a Signa, on the outer edge of Florence. Its regarded as the best Carne alla brace in Tuscany.