A Trip to Tuscany

One of many spectacular view in Tuscany.

There are very few places on this spinning rock more beautiful, artistically rich, and elegant as Tuscany.   Botticelli, Michelangelo, Leonardo da Vinci, Gelileo, Vespucci and Petrarch, all called Florence, the capitol city of Tuscany, home.  Needless to say, other than the gorgeous vistas and spectacular views, a main reason to visit is the vast array of art and culture available from some of the greatest artists in history.

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Botticelli's The Birth of Venus

Olive Garden may claim to have authentic cuisine from Tuscany, but their concept of what authentic Tuscan cuisine may entail is far from what visitor's savor when in the historic cities of Tuscany.  The wines, Chianti, Vino Nobile di Montepulciano, Morellino di Scansano and Brunello di Montalcino, are known around the World as the best of the best, and one of the highlights of any visit is to take a tour of the World famous vineyards. 

Bistecca Fiorentina

Almost everywhere in Tuscany, meat is grilled over open fires, but one of the most well-known dishes is be Bistecca Fiorentina. This is a perfectly cooked T-bone steak, which is often served with a splash of olive oil, or the steak is thinly sliced and topped with peppery arugula lettuce called Tagliata con Rucola. Wild game such as pheasant, rabbit, partridge and wild boar are plentiful across the Tuscan hills and have been hunted to supplement the meals of farmers for centuries.  Try ordering that next time your at the local Olive Garden.

Bistecca Fiorentina




Ingredients:

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) Harter House porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Directions

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.