My wife and I ordered the Bistecca alla Fiorentina in Florence. You do not have a choice, because the chef cut along the rib and you got your cut when it is your turn. Ours was 880 grams. I ate it for lunch with a half bottle of Montalcino. My wife had two bites and I finished the whole thing. It was glorious. My wife took pictures of me as to how happy I was - love it!!!
I had this once in Tuscany and when I got it, I thought it was way to raw and would probably be tough. Nope, the meat is the most tender thing you can imagine! It was incredibly tasty and tender and unlike anything I’ve had in the US. Something every meat/beef lover needs to try at least once.
Do you think it’s because America is new to the scene in terms of cultural evolution? Like, since it’s such a new country, do you think that it’s just a lower quality because of its age? And do you think that maybe, in a few years, it could reach or even top it’s European or Asian counterparts in the food department?
@@toothpicksniffer9610 interesting way of thinking about it, but truth is that America is a very poverty stricken country. Most people here in America can't afford to eat at places like this in the video, and if a place exactly like that did come to the US, the bill would be more than most peoples rent. So the problem is we could achieve good food like this but there isn't a wide enough market for it because of exports cost, and not enough people to make a business from it.
I'm not a North American, but I was wondering what this steak video, has to do with the U.S?? I know Americans are this and that, but sometimes people hate too much. Just for the record, most people in Italy won't be able to afford this plate.
These guys really know what they’re doing. Any time I cook a steak, they are my inspiration. Of course, I’m not using the quality of beef they are, but we do what we can.
Seeing this vid, this place immediately went to my bucket list. Thick slabs of cured beef, coming straight from the grill.......................jummy! Combined with a dense Italian Red wine with plenty of body - heaven.
In Florence, nine of us ate 3 one kilo steaks, with fries! That’s the only way it was sold, by the kilo ( 2.2 lbs ). Started with two but it was so good we ordered the third one. Medium rare, fantastic!
I have had this steak, and it’s one of the best I ever had. What ever you do, never send it back because you think it’s to raw, it like a insult to the chef.
I was there this past spring, wonderful city. I had the Florentine Steak at a different restaurant. You order by the kilo (1k=2.2lbs) and depending on the restaurant, looking at $65-$80 euros per kilo. They will not ask you how you want it done, they prepare it the same way every time. If you don't like to see it between rare or medium rare, can't help you...but it was very, very good.
Yes direct from the butcher is cheaper. They're not cooking it for you. They aren't paying all the bills for the steakhouse either. The butcher didn't buy the tableware... and on and on. God I wish people would think
We saw these being served up when we went to Florence. Even for two, an intimidatingly huge amount of meat and a good vet could get that walking again. However, had a "normal" locally grown steak at another place and it was absolutely fabulous. Never had a disappointing meal in Florence. I think some people, Italians, Spanish, Thai, are just genetically incapable of not doing justice to great ingredients.
We attended a Rolling Stones show near Florence in 2017 and stayed at the St Regis Hotel where the band stayed too. We went to this steak house late one evening. The display of all the meat is beautiful.
Let's be real, all those cuts looked delectable but the one that really caught my eye was the rib section of the Aberdeen Angus. Pretty much the second one he showed you and explained at 0:13 into the video. Nice beautiful eye, humungous cap(the best piece of meat on the entire animal), and just a beautiful amount of marbling, pretty much on par or perhaps even slightly better than your typical USDA Prime ribeye. I was hoping you'd go for that one but that's not the cut this place is known for. The whopping 5+ pound porterhouse is. Looked delicious and I'm sure it was. Unless I hit the lottery, the chances of me visiting this place is slim to none, so I get to live vicariously through you.
We're looking at a thousand years of good beef genetics so kudos to the stockman. And it's turned into a work of art by FLORENTINES of course. Im a teatotaler now but there was a time I sat down to one of those and 750ml of Ricasoli. Divine.
Some years ago in Tuscany I went to the butcher (in a little village) with my girlfriend and said "Due fiorentina per favore." He had a long look at us and with a grin he heaved up a piece of meat like the leg of an elephant. I believe the diameter was about 30cm. He set the knive at 9 or 10cm and said "Fiorentina..." I swallowed. Then he set the knive back to 5 or 6cm. "Normale". Very quietly I said "Due normale..." Anyway we had a size-problem with the frying pan in our rented house, but the meat was extraordinary. Later on we went to Florence and had fiorentinas in a steak house. They showed us the pieces of meat before cooking them on the open barbeque. The meat was much larger than the dish... It was wonderful.
I ate salmon to dinner, but watching this just ruined my dinner! And i am hungry again big time. If i ever go to Italy again i will go to this place and order a steak like this, when i can die in peace.
I just ate here last week because of this video... Oh my god, the best steak I have ever eaten. I thought the rareness would be a bit too much, I prefer a medium rare, but wow, its absolutely perfect. It just melts in your mouth. Go if you have the chance!
Those are some GIGANTIC Porterhouses! I get them almost that thick from my specialty butcher and grill 'em up for the wife with my secret marinade. She was never much of a meat eater until we met...
Eric Valor that’s not what she told me. She said my meat was the best she’s ever had. Juicy, thick, and full of flavor. Weird but how’s she doing these days?
I love bistecca alla fiorentina, I had so many in my life, I always add a few drops of crude top quality extra virgin olive oil on each slice of meat and as a side dish I have fagioli (beans) cannellini and drink Tuscan red wine.
Me too. I was there in 2019 at the wineyards in tuscany and on the way back home by car we had a stop in Bologna to try the famous bolognese. Love from sweden to my friends in bella italia.
Here in the UK (Manchester area), I always say RARE, and it always comes out as medium to well done ??? I just don't understand how hard it is to do ? it is though they are afraid it will come back to them as undercooked??? Noooo I want it RARE......... This looks perfect. 👍👍👍
Наоборот считаю. Толстый повар это беда. Либо обжмрается, либо ест нерациаонально. Нерадиво и неправильно. Ела додна быть полезной и вкусной. Его вид это показатель его работы
Why are there not more places like this in the UK that just focus on a minimal menu and just absolutely smash it like these guys have. Too many places trying to be jack of all trades and just producing shite in 100 different flavours. This is my dream restaurant, bravo!
Several in London that specialise like this, most hang beef for 28 days. There is one that serves Argentinian beef that is very good. Sadly not open again yet, if they open again at all.
I want to spoil myself a bit and have a beautiful steak like that and prepare it along with some potatoes, onions, fresh bread loaf and a really nice red wine... something sweet and fruity with a hint of nuttiness. Trouble is... I'm stumped on where to obtain a 3-4 inch thick porterhouse of high quality and as fresh as I can get it from the dry aging process. If Im going all out, I might as well figure on spending at least $100 US dollars on just the steak but nothing over the top like Japanese Waygu beef, that's just too much for me. This video is maddening to my mind...lol I want a steak like that so badly now... Oh my gosh. Starvin' marvin' over here now.😁
buddy smith actually in italy you can get a good “Fiorentina” for two people for 40-45€ in the average place (not going for expensive meats i mean). Not so expensive imho
When you see a fat chef you know he probably loves his job and loves to eat, because that's me as well, and you best believe we treat our steaks like art
I went to the steakhouse in Florence more than 10 years ago, not sure if it was in the video, when the store offered free table wine and low-priced and high-quality steak. I remember that the owner is a father and son, very kind to others.
Aden brother idk what you do for a living. But I’m 45 and would learn what ever trade, skill set, salesman, gynecologist, carnival whatever. Just to see and dine at the places you do. Cheers My friend. Till I have to change my career I guess I’ll be watching through your lens.
To everyone visiting Italy I'd suggest to order in pizzerias a pizza from the following components: mozzarella di buffalo (instead of regular mozzarella), fungi porcini (with cep mushrooms), senza zuggo (without tomato souce = white pizza), con pomodorini crudi (row cherry tomatoes put after baking). It's quite tasty. Of course, the pizzeria must be with an indication "Forno a legno" = prepared in real wood bake (not electrical or gas oven which Italians never visit and the only visitors are foreign tourists). The best drink with a pizza is a cup of beer. Also, if you visit Italy during the cep season (Aug-Nov), I'd suggest to taste tagliatelle con fungi porcini. It's a kind of very tasty pasta prepared with cep mushrooms. A very typical and very tasty Italian dish.
Ognuno ha i suoi gusti, ma l'acidità dei pomodorini crudi si sposa male con il fungo porcino, meglio bianca e basta o bianca porcini e tartufo. Poi ripeto i gusti sono gusti non discuto, io parlo da un punto di vista oggettivo ;-)
I had always been under the erroneous impression that the best steaks that you could possibly have came from steakhouses in America, Argentina, Uruguay, or perhaps even Japan. Watching this video, however, it is quite obvious that I’d been sadly mistaken. Italy, here I come. 🥩🥩🥩
As an italian i can certainly say the the “bistecca alla fiorentina” (this kind of steak) is one of our signature dishes and it’s pretty incredible. When we talk about steaks, at least in Florence, we can compete with the best of the best.
@@tommycanaparo443 yes, Florence is the best, in the rest of Italy it depends.. There are so many restaurants, you need to know the right ones! I've worked in different restaurants where steak was always from holland, because it's cheaper.
As a Brazilian, I am not quite sure the Argentinean beef crowd approves those huge flames all that much, but, since I never tried this meat, I will leave it out as a technical footnote.
Ok,,now that's a butcher born and bread and by the look at his stomach well fed,,, his skills are no doubt 100%. This was a year ago, now as we go through this epidemic,,we only have great video of the past.
I thought Italians loved pasta, that is one fine ass looking meal. it might be a little too rare for me but I notice the plate was extremely hot so you can let it continue to cook. My Irish eyes are smiling looking at that meal. plus a nice glass or more of red wine and viola a meal fit for a king.
Yes they eat a lot of pasta, but italian cuisine is actually much more then that, I would say that pasta dishes are only 15% if not less of what it offers.
those V shaped grill slats channel away some of the fat thats rendering, preventing out of control flare ups. Lessons learned from 2500 years of making these!
@@guillerdg1683 have you even seen veal? That doesn't look like the one in the video. This is an adult beef called "scottona" which means it's a female cow that hasn't ever been pregnant
My wife and I ordered the Bistecca alla Fiorentina in Florence. You do not have a choice, because the chef cut along the rib and you got your cut when it is your turn. Ours was 880 grams. I ate it for lunch with a half bottle of Montalcino. My wife had two bites and I finished the whole thing. It was glorious. My wife took pictures of me as to how happy I was - love it!!!
Bistecca alla Fiorentina is the best steak I ever tasted.
You should travel more
I had this once in Tuscany and when I got it, I thought it was way to raw and would probably be tough. Nope, the meat is the most tender thing you can imagine! It was incredibly tasty and tender and unlike anything I’ve had in the US. Something every meat/beef lover needs to try at least once.
Do you think it’s because America is new to the scene in terms of cultural evolution? Like, since it’s such a new country, do you think that it’s just a lower quality because of its age? And do you think that maybe, in a few years, it could reach or even top it’s European or Asian counterparts in the food department?
I want someone to challenge one of the chefs to cook a steak well done, but keep it juicy and full of flavor.
It's hard to find flavourful food in the US, and extremely expensive too.
@@toothpicksniffer9610 interesting way of thinking about it, but truth is that America is a very poverty stricken country. Most people here in America can't afford to eat at places like this in the video, and if a place exactly like that did come to the US, the bill would be more than most peoples rent. So the problem is we could achieve good food like this but there isn't a wide enough market for it because of exports cost, and not enough people to make a business from it.
I'm not a North American, but I was wondering what this steak video, has to do with the U.S?? I know Americans are this and that, but sometimes people hate too much. Just for the record, most people in Italy won't be able to afford this plate.
These guys really know what they’re doing. Any time I cook a steak, they are my inspiration. Of course, I’m not using the quality of beef they are, but we do what we can.
My thoughts exactly. They definitely know their meat to a T.
Real Quality meat in italy we not use lot of spices.. taste of our food is genuine and great. Bless Up from Napoli.
this is one of the most beautiful films I have ever seen. the meat and its cooking will be forever etched in my mind. my gosh, I have seen heaven!
ua-cam.com/video/LQRAfJyEsko/v-deo.html
Jfc, u're sad
@@m3gAnac0nda
4 year comment you respond
whose sad???
Seeing this vid, this place immediately went to my bucket list.
Thick slabs of cured beef, coming straight from the grill.......................jummy!
Combined with a dense Italian Red wine with plenty of body - heaven.
When this virus is over, Italy here I come!
Seriously, Sicily will PAY you to come there. Something like covering one night at a hotel etc.
You are welcome! 🇮🇹
@@dareronin no.
That's the cure !!!!
Bro, ciao!
In Florence, nine of us ate 3 one kilo steaks, with fries! That’s the only way it was sold, by the kilo ( 2.2 lbs ). Started with two but it was so good we ordered the third one. Medium rare, fantastic!
Damn, that’s looks amazing. Down here in South Africa we love our 🥩 too!
Italy is always a 5kg trip, so much good food. 👍 🇮🇹
Very true but in general SA has really a marvelous braai tradition, more than italy
Yes always 5kg😅😆👏🏽✌🏽
@@kwp1977in knowing both, I'd say they're equal. Both still being beyond glorious!😋🙌
Five times as much beef for half the price--and its flame-licked over a wood fire instead of overcooked on sterile steel. Glorious.
YES!
The fuck do you go for steak????? When I go out it's on grill or double broiler
Amen.
Im sorry that steak is raw
I have had this steak, and it’s one of the best I ever had. What ever you do, never send it back because you think it’s to raw, it like a insult to the chef.
I was there this past spring, wonderful city. I had the Florentine Steak at a different restaurant. You order by the kilo (1k=2.2lbs) and depending on the restaurant, looking at $65-$80 euros per kilo. They will not ask you how you want it done, they prepare it the same way every time. If you don't like to see it between rare or medium rare, can't help you...but it was very, very good.
Ripped off It seems. Chianina directly from the butcherer, cooked too, eaten right away 44€ x kg. I know my stuff, i'm from Val Di Chiana
If you don't like it rare or medium rare there is no reason to pay for a premium steak, any cut can do once is overcooked.
@Edwin, sounds perfect
Yes direct from the butcher is cheaper. They're not cooking it for you. They aren't paying all the bills for the steakhouse either. The butcher didn't buy the tableware... and on and on. God I wish people would think
any one else nearly cried watching this , my god i can taste that deliciousness
I've been to Florence this summer and I had a chance to try one of those and damn, they're amazing!
Loving your videos by the way, keep it up!
We saw these being served up when we went to Florence. Even for two, an intimidatingly huge amount of meat and a good vet could get that walking again. However, had a "normal" locally grown steak at another place and it was absolutely fabulous. Never had a disappointing meal in Florence. I think some people, Italians, Spanish, Thai, are just genetically incapable of not doing justice to great ingredients.
A good vet
...
🤣🤣🤣🤣🤣
Love it!
Man I laughed at this 😂
because its the culture. very different than lot of places. and by different i mean infinitely better.
Bellissimo spettacolo. Bravissimo lo chef e complimenti x la grande varietà delle carni. Grazie del professionale e istruttivo video. Gian Paolo
We attended a Rolling Stones show near Florence in 2017 and stayed at the St Regis Hotel where the band stayed too. We went to this steak house late one evening. The display of all the meat is beautiful.
This is the GREATEST grill feast I have ever seen. God help me, I do love it so.
The first plate was for the T-Rex at table number 7, I guess.
🤣🤣🤣
Just lil old me ...
🤣🤣🤣🤣
All them damm plates were lolll
nah for Matt stonie only
I ate in this restaurant... I still remember the taste of the meat, it was so good!
This is one of the best UA-cam vídeos.
Let's be real, all those cuts looked delectable but the one that really caught my eye was the rib section of the Aberdeen Angus. Pretty much the second one he showed you and explained at 0:13 into the video. Nice beautiful eye, humungous cap(the best piece of meat on the entire animal), and just a beautiful amount of marbling, pretty much on par or perhaps even slightly better than your typical USDA Prime ribeye. I was hoping you'd go for that one but that's not the cut this place is known for. The whopping 5+ pound porterhouse is. Looked delicious and I'm sure it was. Unless I hit the lottery, the chances of me visiting this place is slim to none, so I get to live vicariously through you.
that would be incredibly average marbling in sweden... that's very little... in general this meat is from very young animals
the best meat in the fridge there to me is the rubia gallega
That is one of the most beautiful sights on earth, thanks for bringing us along. God Bless.
Sono guadare questo video alle undici E venti del notte, ma questo bistecca sono perfetto bravo 👏👏
From Australia,mate ,have died and gone to heaven..love this steak house..
We're looking at a thousand years of good beef genetics so kudos to the stockman. And it's turned into a work of art by FLORENTINES of course.
Im a teatotaler now but there was a time I sat down to one of those and 750ml of Ricasoli. Divine.
Omg the meat looks so tender when it's getting cut at the end. Very delicious indeed.
It's the knive..
Tender? There is no juicy in that meat
@Tùng PĐ Raw doesnt mean tender but juice does? Lol
This is aged steak geniuses... juice is not going to drip out. But it for sure is going to be succulent and tender
Some years ago in Tuscany I went to the butcher (in a little village) with my girlfriend and said "Due fiorentina per favore." He had a long look at us and with a grin he heaved up a piece of meat like the leg of an elephant. I believe the diameter was about 30cm. He set the knive at 9 or 10cm and said "Fiorentina..." I swallowed. Then he set the knive back to 5 or 6cm. "Normale". Very quietly I said "Due normale..."
Anyway we had a size-problem with the frying pan in our rented house, but the meat was extraordinary.
Later on we went to Florence and had fiorentinas in a steak house. They showed us the pieces of meat before cooking them on the open barbeque. The meat was much larger than the dish...
It was wonderful.
I ate salmon to dinner, but watching this just ruined my dinner! And i am hungry again big time. If i ever go to Italy again i will go to this place and order a steak like this, when i can die in peace.
I just ate here last week because of this video... Oh my god, the best steak I have ever eaten. I thought the rareness would be a bit too much, I prefer a medium rare, but wow, its absolutely perfect. It just melts in your mouth. Go if you have the chance!
Those are some GIGANTIC Porterhouses! I get them almost that thick from my specialty butcher and grill 'em up for the wife with my secret marinade. She was never much of a meat eater until we met...
Eric Valor that’s not what she told me. She said my meat was the best she’s ever had. Juicy, thick, and full of flavor. Weird but how’s she doing these days?
Have a good butcher.... your in there...Good for you....
@@Shackattack85 eh you tried
This is steak heaven! I would love to eat that. Iam from Austria so as Italy neighbor i will visit this place in the future. :)
Same I'm from Sydney we don't got any good steak houses here
Remember : below two fingers is carpaccio.
Citazioni per pochi
Four fingers. 😁
..beh 2 dita sono poche anche per una fetta di salame..
In Finland there's a horrible thing called Leaf Steak.
🤣🤣🤣🤣
Дивлюся і згадую, як же смачно! Респект флорентійцям за кулінарний шедевр!
I love bistecca alla fiorentina, I had so many in my life, I always add a few drops of crude top quality extra virgin olive oil on each slice of meat and as a side dish I have fagioli (beans) cannellini and drink Tuscan red wine.
Mamma mia che spettacolo!!! Io quella riesco a mangiarla da solo!
The beautiful sound of those steaks cooking..
This is the only video I have watched on UA-cam where I did not understand the language but knew exactly what he is talking about because it is steak.
Wow, I love Italy. Florence, Turin...I've got to go back
Thank you brother for your Support 😊
Me too. I was there in 2019 at the wineyards in tuscany and on the way back home by car we had a stop in Bologna to try the famous bolognese. Love from sweden to my friends in bella italia.
@@janoschp2865 Thank you brother
So kind of you
Wish we had a steakhouse like that! 🤤
We have a lot of italian here in sweden, and we swede like italian foodculture. very descent people. That steak look great :D
You mean arabian not italian,italian escaped from sweden.....
@@bob8688 italians when hitler is killed and japan is nuked 🤌🏻 converto to allieso
@@bob8688 true! I live in sweden and here are loads of arabs.
Here in the UK (Manchester area), I always say RARE, and it always comes out as medium to well done ???
I just don't understand how hard it is to do ?
it is though they are afraid it will come back to them as undercooked???
Noooo I want it RARE.........
This looks perfect. 👍👍👍
Can't you send back a steak, especailly when the doneness is so off?
Unfortunately most people seem to want it not as (red). I like it not rare, or seared. med well.
once I meant rare, I said raw... waitress suggested maybe I want it "blue".
OMG!!!!!!!!!!!! That's the best-looking beef I've EVER SEEN!!! Frigging YUMMY!!!!
Nice! E u chef è puru paisano mia 🔝
Looking at it raw,it looks tender,put on charcoal...........and pure ecstasy! Oh mamma!
Always trust fat chef.
Never trust a skinny chef never trust a boldy barber
Amen!!!!
@@sante82sante never trust a hairy woman or a man with a fake white beard
hes not fat, he is well done,,,,,,,,or well built as others would say
LoL 😂 dam ok sharpshooter
I just love how italian sounds
Blaze Z Not quite correct Italian due to accent, but we can bear it...
Повар такой доообрый, добротный 😁
Наоборот считаю. Толстый повар это беда. Либо обжмрается, либо ест нерациаонально. Нерадиво и неправильно. Ела додна быть полезной и вкусной. Его вид это показатель его работы
lo mismo pienso
Why are there not more places like this in the UK that just focus on a minimal menu and just absolutely smash it like these guys have.
Too many places trying to be jack of all trades and just producing shite in 100 different flavours.
This is my dream restaurant, bravo!
Do you mean this days pub having 5 types of Curry,10 burgers,pasta menu. etc ...
@Casio Pistachio - I couldn’t agree with you more! Stop trying nouvelle cuisine and bring on a decent steak cooked to perfection please.
agree, shorter menu list - better control over quality of products.
Several in London that specialise like this, most hang beef for 28 days. There is one that serves Argentinian beef that is very good. Sadly not open again yet, if they open again at all.
The guy's accuracy with the butcher knife is pretty solid.
Интересно, сколько стоит это блюдо? Но пока смотрел, все слюни вытекли.. Супер!!!
где он кушал ресторанчик среднего уровня , около 60-100 евро
Средняя цена 40-50 евро за кг.
What a sacrifice you do for us. I can't bellieve how big is this piece. Very good.
I was there 2 years ago, amazing experience!!
Wow that's so big. Looks delicious ❤️
Thats what she said.
I want to spoil myself a bit and have a beautiful steak like that and prepare it along with some potatoes, onions, fresh bread loaf and a really nice red wine... something sweet and fruity with a hint of nuttiness.
Trouble is... I'm stumped on where to obtain a 3-4 inch thick porterhouse of high quality and as fresh as I can get it from the dry aging process. If Im going all out, I might as well figure on spending at least $100 US dollars on just the steak but nothing over the top like Japanese Waygu beef, that's just too much for me.
This video is maddening to my mind...lol I want a steak like that so badly now... Oh my gosh. Starvin' marvin' over here now.😁
When you set down your fork and knife in between every bite you know it’s amazing. Feeling so many emotions you can’t be trusted to hold utensils!
Going to Florence next year with the family. I guess I’m going to have steak.
buddy smith actually in italy you can get a good “Fiorentina” for two people for 40-45€ in the average place (not going for expensive meats i mean).
Not so expensive imho
Brian Hume That looks perfectly cooked to me
@buddy smith i was there it is not that expensive
Google it Trattoria dall'Oste Chianineria
Lol
Commenti di tutti le lingue apparte quella italiana!FORZA ITALIA!🤩
Cristofer Panibra
Ma vai in culo tu e il partito di Berlusconi
I love Fiorentina ❤ da buona toscana adoro mangiare e bere bene !!🇮🇹🍷
Penso in tutta italia
When you see a fat chef you know he probably loves his job and loves to eat, because that's me as well, and you best believe we treat our steaks like art
I just want to ask youtube to recommend me this kind of video more often, please
thanks aden. Thanks to your videos I can travel around the world ...
MODUS di cantina Ruffini ottima scelta da abbinare ad un taglio così importante, complimenti!
CHIANTI.....è la morte sua. 👍
son vini commerciali, c'è molto di meglio in toscana
Buonissimo!
As we say in Italy : "Sotto le tre dita è carpaccio" (under three fingers it's carpaccio).
Screw all that heavy "Sunday Gravy" tomato sauce garbage that "Italians" eat here in America.
I want THIS kind of Italian!
You wont get it in the US until properly raised cows are more accessible
@@SuWoopSparrow True, I had a steak from a fourteen YEARS old cow in Austria. Spanish origin. Fat was yellow like spring butter. Unbelievable
Those are usually southern Italians, way y different then Northen;
Yeah American Italians are southern Italians so most of the "Italian" food you got there is from the south, in the North the food is more meat based
@@TuskerKingOfKenya that was under age ...
I went to the steakhouse in Florence more than 10 years ago, not sure if it was in the video, when the store offered free table wine and low-priced and high-quality steak.
I remember that the owner is a father and son, very kind to others.
I'm in Tuscany right now. I am going to find this place, and I am going to eat this steak.
It was as good as it looks. What a meal...
@@nickstirling1449 :D
Oh yeah? Well I had a peanut butter sandwich for lunch!
Dude i fell off my couch🤣🤣😂😂🤣🤣🤣🤣😂😂
💀😂
Dead out
That sucks bro
Awe...well I hope it was at least chunky
Aden brother idk what you do for a living. But I’m 45 and would learn what ever trade, skill set, salesman, gynecologist, carnival whatever. Just to see and dine at the places you do. Cheers My friend. Till I have to change my career I guess I’ll be watching through your lens.
Guardo una bella scena. Grazie, hai una bistecca deliziosa con l'osso
This is my country. I love italy
I’m an American that loves Italy. I’ve traveled from North to South. I’ll be back.
Viva Italia!
that is thee biggest fermentation box Ive ever seen. bravo.
It’s small for a restaurant
To everyone visiting Italy I'd suggest to order in pizzerias a pizza from the following components: mozzarella di buffalo (instead of regular mozzarella), fungi porcini (with cep mushrooms), senza zuggo (without tomato souce = white pizza), con pomodorini crudi (row cherry tomatoes put after baking). It's quite tasty. Of course, the pizzeria must be with an indication "Forno a legno" = prepared in real wood bake (not electrical or gas oven which Italians never visit and the only visitors are foreign tourists). The best drink with a pizza is a cup of beer.
Also, if you visit Italy during the cep season (Aug-Nov), I'd suggest to taste tagliatelle con fungi porcini. It's a kind of very tasty pasta prepared with cep mushrooms. A very typical and very tasty Italian dish.
Try to taste tagliatelle or spaghetti with black truffle in autumn in Italy...
Isn't mozzarella made with Buffalo milk anyways?
@@dvrn86 no, la normale mozzarella che può essere fior di latte ma è latte di mucca, la mozzarella di bufala invece è fatta con latte di bufala.
Ognuno ha i suoi gusti, ma l'acidità dei pomodorini crudi si sposa male con il fungo porcino, meglio bianca e basta o bianca porcini e tartufo. Poi ripeto i gusti sono gusti non discuto, io parlo da un punto di vista oggettivo ;-)
Gran Bel lavoro Chef! Carne Top, cottura Top e coltelli altrettanto! Spero di riuscire a venire a fare una mangiata come di deve un giorno!
I love the simplicity of it
I had always been under the erroneous impression that the best steaks that you could possibly have came from steakhouses in America, Argentina, Uruguay, or perhaps even Japan. Watching this video, however, it is quite obvious that I’d been sadly mistaken. Italy, here I come. 🥩🥩🥩
As an italian i can certainly say the the “bistecca alla fiorentina” (this kind of steak) is one of our signature dishes and it’s pretty incredible. When we talk about steaks, at least in Florence, we can compete with the best of the best.
@@tommycanaparo443 yes, Florence is the best, in the rest of Italy it depends.. There are so many restaurants, you need to know the right ones! I've worked in different restaurants where steak was always from holland, because it's cheaper.
@@tommycanaparo443 not at all, not even top 10 europe.
so you are judging whats the best steak is by seeing a video? wow
No...you haven't been to 5⭐
Steakhouse.
I wish there were subtitles. I want to know everything he is saying. The meet selection looks amazing.
At the start he explain every meat they have where are breeded and from where they arrive (scotland, japan, Spain)
The video has english subtitle
Subtitles are available...
Meat
Magique magnifique .
It's work. lot of work . History . I love it
My region! Great video! Thanks
Those are Bella Bella! Bravo
As a Brazilian, I am not quite sure the Argentinean beef crowd approves those huge flames all that much, but, since I never tried this meat, I will leave it out as a technical footnote.
Italian beef-head here... I do not approve. I've eaten once in this place and fortunately this chef wasn't on shift that day...
I imagine that this is the steak you can get in heaven, perhaps even better.
I doubt it!
Beautiful, simply beautiful!
Ok,,now that's a butcher born and bread and by the look at his stomach well fed,,, his skills are no doubt 100%. This was a year ago, now as we go through this epidemic,,we only have great video of the past.
Супер , потекли уже слюни, надо выключать такую красоту ....
Just ate an hour ago. Now I’m craving steak.
I thought Italians loved pasta, that is one fine ass looking meal. it might be a little too rare for me but I notice the plate was extremely hot so you can let it continue to cook. My Irish eyes are smiling looking at that meal. plus a nice glass or more of red wine and viola a meal fit for a king.
Yes they eat a lot of pasta, but italian cuisine is actually much more then that, I would say that pasta dishes are only 15% if not less of what it offers.
We love all ;-)
Now that's art you can eat.
Isto é uma bisteca de respeito parabéns
Im starving and I got 2 hours till dinner and I am watching this. I dont know why I do this to myself.
4Am in my home
youtube: looks aden upload a new video
me: yes
Top five steak in the world in my book
those V shaped grill slats channel away some of the fat thats rendering, preventing out of control flare ups. Lessons learned from 2500 years of making these!
Awww sweet this should help me fall asleep....13 minutes later I’m in the kitchen...
That meat looks very rare, but it looks delicious!
Aloha 😊🤙🏼👏🏼
I literally get emotional seeing food of that quality.
I cry sometimes
my friend that meat is veal, actually quite cheap , not good at all , the cow is too young .
@@guillerdg1683 have you even seen veal? That doesn't look like the one in the video. This is an adult beef called "scottona" which means it's a female cow that hasn't ever been pregnant
These are the meat of virgin cows that has been dry aged. Anyone with any knowledge can tell you that and any italian speaker can tell you he said so.
Chiannina is the breed.
I would b ok with the stuff he put in trash can
Paha😂
for a week at least
Hence the saying "smiling like the butcher's dog!"
What do you think the staff eats?! 😂
He didnt throw it away, it is used for other things like burgers and tartarre 😉
Had these when I was there delicious 😋
Ho
Viendo como cortaste el chuletero con los cuchillos ya demostaste que sabes como hay que tratar un gran producto. Mis respetos.
I thought I had pressure not over cooking my steaks in the back yard. That's real pressure. Lots of money on that grill