Fiorentina

When we were in Tuscany back in 2002 for my 39th birthday we stayed in a villa with Mandy Black our friend from Canberra with 11 of her friends from around the world for an Italian adventure. We all started out as strangers with only Mandy in common ... what a great trip and great food memories.  

Move forward to 2017 and we are stilled hooked on Italy ... even more than ever!

We are reliving part of that 2002 experience by learning how to cook Fiorentina.

We have the chance to get behind the scenes in a cute restaurant called Osteria del Carro in Passigano on the shores of Lake Trasimemo, about 20 min to the east of Perugia, down the hill from il Cantico della Natura. 

Fiorentina is a monsterous 1.400 kg T Bone steak from the Italian Chianina cow, one of the worlds largest breeds.

 

The chef Valerio cleavered the steak from a side of beef in the cool room on the lower floor into dinner portion sizes, no mean feat as it looked physically difficult. The steaks sat at room temp for 2 hrs before service, the wood fire is lit 1 hour before service in a large open wood fired oven. The art in cooking Fiorentina is in the distribution of the hot coals and controlling the heat so the heat is even around the steak.

 Being behind the scenes watching the playful interaction between the staff and chefs at this young hip and happing Italian osteria was great to see. Mind you the chef Valerio was 60+ and retired but just loves to be part of the fun so comes in to help out. They Instagramed and facebooked images to get the young crowds excited as they prepare for the doors to open at 7.30pm.

So time to sit and enjoy the simple fire cooked Fiorentina with it Smokey wood fired flavours Served on a hot stone quite rare, with roasted potato and a simple salad. Not so much a cooking challenge but preparing something so simple as to not take away from the flavour of the amazing product.

 1.4 kg enough for a family, thank goodness the staff helped eat it.