Today I will tell you how to prepare the “Fiorentina“, the rinomated typical florentine plate, a thick beef steak with well cooked outside and with blood inside. Of course we talk about beef, possibly Chianina.  The key issue is the cut, the loin should be with fillet and sirloin and with white fat (the t-bone [...]

If you love to go to the market, I suggest you to go on wednesday in Greve in Chianti in the main square Piazza Matteotti. It is pictoresque and funny and then you can go to the historical butcher Antica Macelleria Falorni in Piazza Matteotti.