Monday, January 19, 2009

Bistecca a la Florentina

In Florence, the best place to get bistecca florentina is Cipolla Rossa. We walked into the small cozy restaurant with dark wood tables and italian wines lining the shelves of the walls. The dinner started off with appetizers of sopressata and ricotta topped parmesean crepes, and anchovy crostini. We then ordered the house Chianti, the best wine of the Tuscany region made from Chianini grapes. After we ordered, the waitress brought out the slab of steak on a plate before it was cooked. We approved the cut of meat, and it was sent back to the kitchen for it's florentine searing. This bistecca is no joke, here they don't ask you how you want your meat cooked. You can only get it done one way, and it's some of the most flavorful meat I've ever tasted. Here is a little peek at what we were working with.

As a sidenote, the cappuccinos in Florence were amazing and let's just say the sweets were delectible. The gelato creamy, rich, and plentiful. The winter sweet panforte was by far my favorite dessert. This Christmas treat is a combination of dried fruits and nuts with some fabulous spices.

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