Tuesday, June 28, 2016

Piegaro: Bistecca alla Fiorentina di Chianina

Tucked away behind the Medieval walls of the small village of Piegaro in Umbria, is a tiny family-run butcher called Macelleria Antico Borgo di Zugarini Michele. Specializing in local Umbrian beef, veal, lamb, pork and wonderful handmade prosciutto, salumi and salsiccia, they are also known for their celebrated Bistecca alla Fiorentina produced from the local Chianina breed of cattle, prized for their exquisite tenderness and fabulous flavour. Having enjoyed delicious Bistecca alla Fiorentina in restaurants from Gubbio to Montepulciano, we became rather obsessed with wood fire grilling our own bistecca at our villa not too far away. With a generous rack from which to choose, the lady butcher of Macelleria Antico Borgo carved off a 3-inch thick rib of beef, wrapped it up and at just 20 euros, was a third of the price we would have paid at any great restaurant. The challenge was — could we do it culinary justice? Brushed with a little olive oil, sprinkled with salt and pepper and set on a grill over the burning embers in the pizza oven, the steak was medium rare and absolutely delicious. Served with some crisp roast potatoes and a lovely bottle of wine — delizioso!

Macelleria Antico Borgo di Zugarini Michele owner carving our Bistecca alla Fiorentina from the region's Chianina breed of cattle which are prized for their tenderness and flavour

The simple exterior of Macelleria Antico Borgo 

Our 3-inch thick Fiorentine steak

The wood fired pizza oven ready for the bistecca

Brushed with a little olive oil and garnished with a pinch of salt, the steak was placed on a grill in the wood fired pizza oven and cooked over high heat for less than 10 minutes 

Patate Arrosto al Rosmarino

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