“The meat is of two types: good or not good. Chianine is not superior to me, personally I import beef from Spain and many ask me why … For 30 years I have been working with people who raise old animals in a healthy and genuine way. I am firmly convinced that the animal must have a good life and a good butcher. “

 

“The Florentine steak can only be high 4 fingers thick (6 cm). Weight around 2 kg. Otherwise it is not Florentine. The most important operation is cutting and preparing the steak. The steak has to be out of the fridge for at least 6 hours. “

 

“It is important to prepare a good heat (temperature should not be too high). Cooking the steak begins with low heat for 15 minutes, then from 5 to 7 minutes per side on higher heat to form the bark on the steak . From time to time, as the meat bakes, I spread ash on the brazier to regulate the flame. Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil as it cooks.“