Bistecca 101 In a Florentine Kitchen
Steak, in Florence, is traditional, a monumental 3” slab of beef, served without sauce. A combination of superior meat, real fire instead of gas, skill at the grill and patience are necessary elements for the preparation of a perfect steak, almost impossible to find in the city of Florence, although many establishments come close. I’ve got a wood-burning hearth, a pipeline to Italy’s greatest butcher, Dario Cecchini, and have extensive experience at the grill. So I’ve created the Bistecca 101 sessions. Learn about home-style Tuscan cooking in my kitchen, taste extra virgins, and grill Dario’s steaks—either the Fiorentina or Panzanese cut, with a special process, almost impossible for restaurants to reproduce. Sessions are held on Tuesdays, limited to 8 participants who enjoy a 10 course lunch with important wines and gifts of foods tasted.