Tuesday, April 17, 2012

Fiorentina Steak

Fiorentina Steak

We continue our gastronomic tour in Tuscan Romagna and the main course is almost a must: a tasteful and rare cooked Fiorentina Steak, thick more than 2 inches.

I guess no one need special guidance on this recipe, but one thing that really surprised me is how butchers in the area distinguish between steaks from male and female animals, the latter more tender and with a more "delicate" taste. Being an old-fashioned gentleman I obviously chose the male one ;)

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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