From 6 to 9 June festival of the Florentine steak, wine, truffles Trestina, with shows for adults and bambinie and music. The event 'organized by the local Trestina.
The T-bone steak is a cut of meat from young bulls or heifer which, combined with specific training, makes it one of the most famous dishes of Tuscan cuisine.
It is a high-cut including bone, melt from the blood on the grill or on the grill. The Florentine steak you get cut from the loin (the part at the lumbar vertebrae, the middle of the back from the tail) of Chianina beef: in the middle of the bone is shaped like a "T" - in fact in English is called a T-bone steak - with thread on one side and the sirloin on the other.
The meat - previously matured for at least two weeks in cold storage - at the time of cooking should be at room temperature. The cut is about 1-1.5 kg, the height of about 5-6cm.
