Comments on: Bistecca a la Fiorentina / Florentine Porterhouse Steak

By: dr. n. saropala

dr. n. saropala — Tue, 21 Apr 2009 07:21:55 +0000

Recently went to Tuscany and fell in love with the Chianina steak. How can I import genuine chianina steak to Thailand? I’m most grateful for your advice

By: kaloudis giovanitsas

kaloudis giovanitsas — Tue, 08 Jul 2008 17:28:11 +0000

Hello!
I am a owner of a restaurant in Greece .
I would like to know if you export bisteka in Greece so as to order!
Waiting for you reply

By: Trish

Trish — Tue, 21 Aug 2007 11:19:19 +0000

My friend, the Steak Lady, e-mailed this thread to me because we were just talking about Bisteka alla Fiorentina last weekend. I definitely agree… it is worth every cent you will shell out for it! I had my first try of the bisteka during my family’s vacation in Florence. It is definitely huge and it tastes heavenly!

Yup, it is best eaten medium-rare and never, ever give any instruction to the contrary on how you want your steak done. They take the bisteka seriously! I,too, made that seemingly unforgivable mistake when I asked our waiter to please cut the steak into smaller sizes and to cook it medium-well. I basically got a lecture on how the bisteka is supposed to be served and eaten. :-) (a slice of lemon was served with it and the lemon juice gives it the extra zing)

For those who will be trying an authentic bisteka soon… Enjoy!

By: Andrea

Andrea — Tue, 26 Jun 2007 09:43:39 +0000

I tried Bisteca Fiorentina at Celetina Ristorante in Florence. It was absolutely to die for. It was the best meal that I ever ate. There was really something different about the bisteca that one can’t compare it to any other steak here in Manila. It’s good to hear that Balducci has the authentic Chianina. Will definitely try it soon!

By: apm

apm — Fri, 06 Apr 2007 15:09:06 +0000

Have you read the book “Heat” by Bill Buford, the author spends a substantial amount of time as a butcher in Tuscany. During his tenure he discovered that the Chianina being sold for Bistecca Fiorentina was actually Spanish Chianina. I have a Texan steak connosieur friend who claims that the best beef in the world comes from Spain.

Incidentally. Balducci’s in Serendra claims to have a Bistecca Fiorentina that is authentic Chianina. Unfortunately you need three to four people to finish the steak and my wife does not agree with my scarfing down copious amounts of cholesterol all by myself.

By: mandy

mandy — Fri, 07 Jul 2006 07:41:25 +0000

my boyfriend and i shared a bistecca at pepato’s in greenbelt. we were a couple of ignorant diners. since it was steak and we could share it, we ordered it. it was really good. and that’s just in manila! how much better would it be if we had it in florence.

i have no basis on whether it was an honest to goodness chianina. but it was good and juicy and SARAP!!! there was a huge plate and there was a candle at the bottom so we could cook the steak a little more to our taste (med-well).

now, if i only had a ticket to italy…

By: fried-neurons

fried-neurons — Fri, 07 Jul 2006 04:08:00 +0000

I definitely plan on having some of that bistecca when I go to Italy for the first time, whenever that may be.

I am a complete steak/beef freak. Peter Luger currently holds my heart. But I’ve heard enough good things about bistecca a la fiorentina that I will definitely give it a try.

By: Marketman

Marketman — Thu, 06 Jul 2006 02:44:54 +0000

sha, greetings! Still busy huh? Hopefully things will calm down in the months ahead and you can get back to serious blogging! Eat some good stuff for me!

By: sha

sha — Wed, 05 Jul 2006 23:03:35 +0000

i had my first tasted this meat when I was in Genoa
Had to shut my eyes on the price hehe

it was grilled over the charcoal and when i asked for medium to well the man gave me a lecture that this meat is soo delicate… i must have it just medium or less even….

hello from lipari…