Finalmente #LaBisteccaFiorentina di #Chianina What is it about this #steak? Well, it’s the #uniqueflavor of the meat. The #meat literally tastes like this earth, this rich Tuscan soil, it’s got a nice mushroom funk to it and a deep finish of grass and herbs It’s everything here, all the products take their flavor from this terroir and I expound on that quite a bit in the video stories up right now and in my highlights under “Florence 4” You always eat it rare. And they say it’s best when it’s cooked over #carbone (#coals) Because it’s not really “marbled” like our prime steaks in the states. The animals eat a healthy mix of #grass and #grain and it’s basically carefully handled organic beef so it’s less fat but way more flavor #Agriculture here is so much more in tune with what the chef and the restaurant need, it’s why all us chefs come here, to marvel at the products and their end results #ItsABigCircle #APerfectSystem #FarmerAndChef #InTuneTogether #MicroRegional #FueledByTerroir (at Trattoria Da Burde)
