Florentine T-bone steak, Florence, Tuscany, Italy, Europe
The Florentine steak is a cut of meat veal or heifer which, combined with specific preparation, makes it one of the most famous Tuscan dishes. It is a high-cut including bone, to cook on the grill or on the grill, with cooking level blood. The Florentine steak is obtained from the cut from the loin (the part corresponding to the lumbar vertebrae, the middle of the back from the tail) of Chianina beef: he in the middle of the bone in the shape of T, in English it T-bone steak is called, with thread on one side and the sirloin on the other. The culinary expert Pellegrino Artusi, in his book The Science of Cooking and the Art of Eating Well, defines the cut of steak Fiorentina steak. From beef-steak, English word that is ox rib, is derived the name of our steak, which is nothing more than a cutlet with his bone, big finger or a finger and a half, cut from the loin of veal. The story of the Florentine steak is as old as the city from which it takes its name, and if they lose track back in time. However, its tradition, its fame and its name can be traced back to the celebration of the feast of San Lorenzo and the Medici family. At San Lorenzo, August 10, the city was illuminated by the light of bonfires, where they were roasted large quantities of veal which were then distributed to the population. Florence at the time of the Medici was an important crossroads where you could meet travelers from a bit 'all over the world and so it is said that on the occasion of a San Lorenzo were present at the celebrations some English knights who was offered the roasted meat on the fires. They called it in their beef steak language referring to the type of meat they were eating. From here a translation adapted to the current language created the word steak that has come down to the present day. An alternative version makes it back to the British, present in Florence in 800, which have left their mark in the Tuscan kitchen. These were wealthy people who could afford to quality meat cuts such as beef steaks, of course, but also as the roast beef, however, also present in the Florentine cuisine. The first five years of the new millennium saw the beef on the bone ban in the European Union, for a surge in the spread of bovine spongiform encephalopathy, also called BSE or mad cow disease. Already in 1994 the European Union had banned as a precaution the use of animal meal for cattle feed, while Britain from 1 August 1996 forced the removal of the vertebral column of cattle at slaughter. In 1998 the EU had imposed on Member States a register of recognized cases. But it is only from 31 March 2001 until the lifting of the ban in October 2005, that the protection of public health has become urgent and led to a narrow legislation until the end of international health alarm: for the Stanley Prusiner's Nobel Prize exists a correlation between BSE and a new variant of Creutzfeldt-Jakob disease that affects humans. The Florentine steak was missing from the Italian tables for nearly five years as a result of the blocking of the sale of beef on the bone prepared to stem the risk of spread of BSE. The legislative provision required the removal of the spinal column with the spinal cord of animals to be slaughtered, even though they have never been diagnosed cases of BSE in cattle Chianina and Maremma breed reared in the wild in their respective geographic territories in southern Tuscany from which they are cut steaks true Florentine. But in other states, to the absence of suspected cases, the 2001 EU measure has granted an exemption in the sale of meat on the bone: these include Sweden, Finland and Austria in which the Florentine was admitted. In other states, although seriously affected as the UK (where they had found 170,000 cases, 2001 data) or less like Portugal (497 cases, 2001 data), it is granted derogation for the prevention and control system has been considered efficient. In general, the spread of mad cow disease in Europe has had serious consequences on the economy and animal husbandry: were massive slaughter of bovine animals and destruction of infected meat and bone meal; banning the sale and distribution of parts with the bone, the more at risk of spreading the disease, provide for fines, and in the first year of emergency has been planned a special allocation to Brussels 300 billion for the slaughter of animals over 30 months and disposal of the vertebral column. The majority of cases of BSE were found in Great Britain. Following the emergency return, the ban was lifted. On 1 January 2006 the steak has taken his place on the Tuscan grills and Italian tables.
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Firenze, Perseus, T-bone steak
Firenze, Perseus, T-bone steak