Tuscany, the land of rolling hills and the cradle of the Renaissance, is also known worldwide for its exceptional cuisine. Amidst breathtaking landscapes and cities of art, the flavors of this region reveal themselves in a symphony of simple and genuine ingredients that, when they meet the embers, create dishes with an unmistakable taste.
The alchemy of embers
Tuscan charcoal is much more than a cooking method: it is a real ritual, a practice rooted in the historical and social fabric of the region. The slow fire and the heat of the wood embers are used to cook meat, fish and vegetables slowly and perfectly, enhancing their natural flavors without overloading them with excessive spices.
The secret lies in the quality of the wood chosen for the embers, often oak, chestnut or olive wood, which gives the dishes the smoky, deep flavor reminiscent of the origins of Tuscan cuisine. The charcoal used also often comes from the region and is carefully selected to ensure a long and constant fire.
San Giobbe IGP Fiorentina Chianina steak: Another gem we offer is Bistecca Fiorentina Chianina IGP San Giobbe, a selection that guarantees the distinctive mark of Protected Geographical Indication. This mark ensures that the steak has been produced following the strict quality and origin standards imposed by the PGI certification, and all the meat comes from cattle raised and bred in Tuscany, helping to sustain local traditions and economy.
San Giobbe IGP Chianina Ribata: The IGP Chianina Rib Steak is a steak similar to the Fiorentina Steak, but with its own identity. Rich in marbling, i.e. the intramuscular fat distribution that guarantees juiciness and flavor, the rib-eye steak is a good choice for those looking for a different experience, but equally connected to the territory.
Meat and cuts
The types of meat prepared on the Tuscan grill are carefully selected. The Bistecca alla fiorentina for example, is a real symbol: a piece of meat from the Chianina, a typical breed of cattle from the Valdichiana, which is at least 4 centimetres high and is cooked for a few minutes on each side over glowing coals so that it is crispy on the outside and tender on the inside.
It’s not just the T-bone steak that is the ambassador of charcoal grilling in Tuscany, but alsoSausages, Costatas, Kebabs and much more.
Sergio Falaschi Fiorentina steak: In the panorama of Tuscan steaks, the name Sergio Falaschi is synonymous with excellence. The cut is famous for its rich flavor and tenderness.
Coziness around the campfire
But the barbecue is not just for cooking. Around the fire there is also the honest, no-frills spirit of conviviality, where friends and family gather around the barbecue and time seems to slow down. It is the embers themselves that create the atmosphere: the crackling of the wood, the intoxicating aroma wafting through the air and the anticipation of what is about to be served.
Gastronomic experiences not to be missed
No visitor to Tuscany can call themselves Tuscan without having experienced a meal at the grill. From the sophisticated restaurants in the art cities to the trattorias in the countryside and the village festivals, each place offers its own interpretation of the barbecue ritual, always taking into account a deeply rooted and proudly cultivated tradition.
