Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

regional typical recipes

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Regional typical recipes

fregula - pizzoccheri - risotto to the saffron - pasta and faglioli - canederli - shin bone - dried cod - fasoi and frumenton - risiebisi - risotto to the chicory - gulash - partridges - caciucco - matriciana - puttanesca - pens to the angry one - meat sauce - lasagnas - arancini - cancelled - olives - it eats up to the tomato - vincisgraggi - cassola - it bathes cauda - Florentine beefsteak - braised to the barolo - Sicilian cannoli - cutlets to the valdostana - palombacci to the umbra - reboiled - liver to the Venetian -


	BEEFSTEAK TO THE FLORENTINE
	Ingredients for 4-6 people: - kg. 1,200 of loin of steer with the fillet, cut in two - beefsteaks - Salt and pepper

	Don't beat the meat that must be tall around 2 cms. and a half. You heat well the grid on the alive fire, but without flame, and prepare you the meat. When in surface the droplets of blood humor will appear on the surface, turn her/it, without stinging her/it, salt her/it and pepper her/it. You repeat the operation when you will again turn the beefsteaks. You serve. If don't have the possibility to cook the beefsteaks on the fire, put her in a warm iron frying pan and you proceed as above described. You can serve you bedew her with a spins of raw oil and one sprinkled of lemon

by Valeria

wines & typical recipes

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