The Evolution of Florentine Steak: From Griddles to Oak Fires
A Culinary Transformation and a Historical Landmark
A Tale of Tradition and Innovation
In the heart of Florence, the birthplace of the iconic bistecca alla Fiorentina, a new culinary era is unfolding. The traditional griddle, once the cornerstone of this Florentine delicacy, has been eclipsed by the captivating allure of oak fires, infusing the meat with an irresistible smoky flavor that elevates the experience to new heights.
Buca Lapi, a culinary institution established since 1880, stands as a testament to the evolution of this dish. As one of the most revered addresses for Florentine steak, Buca Lapi has embraced the transition towards oak-fired cooking, while honoring the time-honored techniques that have defined this culinary masterpiece for generations.
The selection of beef for a true bistecca alla Fiorentina is paramount. Traditionally sourced from Chianina cattle, renowned for their robust flavor and tenderness, the steak is cut with a specific thickness and grilled to perfection over the vibrant oak flames. This cooking method imparts a distinctive smoky aroma and a charred exterior that encases the juicy and succulent interior, creating a harmonious balance of flavors and textures.
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