Bistecca Alla Fiorentina (Florentine-style steak)
Grilled meat (main course), rich, beefy, and charred on the outside. Juicy and tender inside. Minimal seasoning allows the quality of the meat to shine.
Ingredients:
- Thick-cut T-bone steak (from Chianina or similar beef)
- Olive oil (optional, for finishing)
- Salt and black pepper
- Sometimes rosemary or lemon
Preparation:
Grilled over wood or charcoal fire, traditionally served rare to medium-rare. The cut is thick (at least 3β4 cm), and often weighs over 1 kg.
Ribollita (βreboiledβ Vegetable and Bread soup)
Hearty soup/stew. Savory, earthy, and deeply comforting. Soft bread gives it body; olive oil and greens give it richness and depth. Vegetarian by tradition.
Ingredients:
- Stale Tuscan bread (unsalted)
- Cannellini beans
- Black cabbage (cavolo nero)
- Carrots, onions, celery, potatoes
- Olive oil
- Tomato paste or tomatoes
- Garlic, thyme, bay leaf
Preparation:
Originally made by reboiling leftover vegetable soup with day-old bread. Thick and rustic. The texture is closer to stew than soup.
Summary
| Dish | Type | Key Ingredients | Flavor Profile |
|---|---|---|---|
| Bistecca alla Fiorentina | Grilled steak | T-bone steak, salt, pepper, olive oil | Charred, juicy, beefy, simple |
| Ribollita | Bread soup | Stale bread, beans, kale, vegetables, olive oil | Hearty, rustic, savory, thick |