are a little jealous
When you think of a steak, what comes to mind? It is unlikely that one of the first in my head comes up with the thought of Italy. Although we do not always associate this food with Italian cuisine, it cannot be denied that the Florentine steak (Bistecca Fiorentina) has become one of the most beloved meat dishes in Tuscany and around the world.
It is a symbol of culinary excellence in Florence (Firenze). Every year, thousands of tourists come to the Tuscan capital to taste the famous meat. Where can I try a real and delicious Florentine steak, and why is it so popular? You will find answers to these and other questions in our article. Continue reading
Florence is a paradise for meat eaters. In addition to the “star” of the local cuisine of the Florentine steak (la bistecca fiorentina), you must definitely try some more popular dishes. Peposo Peposo di Impruneta (Peposo di Impruneta) – the invention of local potters and a favorite dish of builders who erected the dome of Brunelleschi. Slices of beef are stewed for about 5 hours in Chianti red wine sauce, which is added with garlic, scented rosemary, sage and a large amount of black pepper (hence the name peposo, that is, “with pepper”). For a well-prepared peposo, get ready to pay about 15-18 euros. Continue reading
Close your eyes and say in a whisper: “Parmesan!” And now you are already sitting in the shade of the vine, drinking your favorite wine and enjoying the taste of cheese. Truly a magic word! No less delightful is the owner of this name – Parmigiano Reggiano cheese. We will tell you about where he was born, how it came to our days, in what recipes it is used, about the composition and health benefits of parmesan. Meet His Majesty Parmesan!
History of Parmigiano Reggiano Cheese recipe was developed about 900 years ago at the Cisterian and Benedictan monasteries. For all these years, the composition of parmesan has not changed: milk, water, salt and the lion’s share of patience during ripening. The monasteries were located on the plain between Parma and Reggio Emilia. Continue reading