Bistecca alla fiorentina is a Tuscan speciality: a very thick porterhouse steak cooked over hot coals and dressed simply with olive oil, salt and lemon. Its charred crust, generous size and minimal seasoning let the quality of the beef shine.
Bistecca alla fiorentina is a Tuscan speciality: a very thick porterhouse steak cooked over hot coals and dressed simply with olive oil, salt and lemon. Its charred crust, generous size and minimal seasoning let the quality of the beef shine.
Bistecca alla fiorentina is a Tuscan speciality: a very thick porterhouse steak cooked over hot coals and dressed simply with olive oil, salt and lemon. Its charred crust, generous size and minimal seasoning let the quality of the beef shine.
Bistecca alla fiorentina is a Tuscan speciality: a very thick porterhouse steak cooked over hot coals and dressed simply with olive oil, salt and lemon. Its charred crust, generous size and minimal seasoning let the quality of the beef shine.
Bistecca alla fiorentina is a Tuscan speciality: a very thick porterhouse steak cooked over hot coals and dressed simply with olive oil, salt and lemon. Its charred crust, generous size and minimal seasoning let the quality of the beef shine.
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