Florence I: Red Meat

On our last night in Florence, we decided to splash out by booking a good trattoria and ordering the signature dish of the city; the bistecca alla fiorentina, a huge slab of beefsteak on the bone, cooked very rare. It is expensive, and priced by the kilogram. When we asked for it, the waiter said the smallest piece going that night was 1.2kg. A few minutes later, a mountain of steak was set down before us. Cooked to the brink of charcoal on the outside and scarcely at all on the inside, it was rich, juicy, well-seasoned, full of flavour and quite hard work; they talk about rare meat being pink on the inside but this was the purple of the Fiorentina football shirt. You have to apply some elbow grease to cut through the tendons and chew the meat, yet it is soft and slides gently down the throat. Our tactic was to dive in without abandon in the hope that most of the steak would be eaten by the time the message that we were full got from our stomachs to our brains. The mood of decadence was heightened by the fact that house wine was only sold by the litre, meaning that I put away a bottle of wine at the same time and left the place punchdrunk. The richness and the excess and the struggle to take it all in seemed to sum up the experience of visiting Florence.

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