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Ossobucco

Marisa Gambini from Tuscany is a passionate cook. She demonstrates us how to prepare a delicious Ossobucco in her authentic kitchen.

The meat of the Chianina: small is great

Because of the globalization exclusivity becomes rare. Mass production and mass consumption predominate. In this time of meat crises the consumer is suspicious about what he gets to eat. But, small-scale production and great quality still exist. The Chianina, a quality cow from Tuscany, provides delicious meat that is above all healthy.

Recipes

The most famous dish with the Chianina is without doubt the Bistecca Fiorentina. But there are also a lot of other recipes who are worth trying.

Filetto e prugne

Arrosto ai porcini

Stracotto agli aromi

Sometimes restaurants and butchers serve other meat under the name Chianina

Exclusivity and quality require vigilance from the consumer

Gastronomy is one of the most important things of Tuscany. The meat of the Chianina is on the menu of many restaurants. Nevertheless consumers of Chianina must pay attention if they really get the right meat on their dish. Restaurant holders dare to serve a steak from a less exclusive race.

“Being a butcher is an art”

The last step of the Chianina's commercial track is sales. After the Chianina leaves its stable and is brought to the slaughterhouse, the meat ends up in the butcher's shop. As a consumer, you have to pay close attention to the Chianina meat on sale, since falsification is common practice . If the butcher has an IGP-label, he can sell real and certified Chianina meat.

Bistecca fiorentina

The beefsteak should be cut from the lumbar region and is the tastiest piece of the Chianina. One piece of steak is 2 to 3 centimetres thick and weighs at least 600 grams. It is grilled on a charcoal fire. A variant of this recipe is the tagliata , where the grilled beefsteak is served in slices.