Bistecca alla Fiorentina (Italian Florentine T Bone Steak) Bistecca alla Fiorentina is not simply a large grilled steak. It is one of the defining dishes of Tuscan cuisine and one of Italy’s purest expressions of ingredient driven cooking. The traditional preparation requires an exceptionally thick bone in steak, traditionally associated with Chianina cattle, intense heat, very little seasoning and absolute control of the cooking. There is nowhere for poor technique to hide.

Tignanello: Storia, Sangiovese e Abbinamenti (Italian Tignanello Wine and Food Pairing Guide) Few Italian wines changed the direction of modern Italian winemaking as profoundly as Tignanello. It is more than a prestigious Tuscan red. It represents a moment when Italian producers began questioning conventions, experimenting with grape varieties, vineyard selection, fermentation and aging, while still searching for a wine unmistakably connected to Tuscany. Tignanello emerged fr

Sassicaia: Storia, Carattere e Abbinamenti (Italian Sassicaia Wine and Food Pairing Guide) Few Italian wines have changed the international perception of Italian winemaking as profoundly as Sassicaia. Born on the Tuscan coast at Tenuta San Guido, Sassicaia challenged many of the conventions that once defined prestigious Tuscan wine. Instead of building its identity around Sangiovese, it developed primarily through Cabernet Sauvignon, supported by Cabernet Franc, planted in th