Pork Rib is a typical dish of the Tuscan tradition made from pork ribs, usually grilled on wood embers or coal fire. The ribs are flavoured before they are baked with spices or just with a mixture of salt and pepper anointing them with a rosemary dipped into the olive oil mixture.

Mixed Boiled Meat is an anchor in the Tuscan culinary tradition and it is made using meats from different cuts such as forequarter meat, brisket, chuck steak, calf’s head, tongue…

The Fiorentina steak is cut from the loin of beef that has the bone on the middle (T-Bone), with the fillet on one side and the sirloin on the other, it is about 3-centimeters high. The proper weight for two people ranges from 800 to 1250 grams.

Grilling
Heat the grill wheel.
Davide’s Fiorentina Steak has to be placed without any seasoning directly on the hot grate when the coal is beginning to ash over. The high heat allows the steak to retain all the flavour inside. Turn the steak only once and let it cook for 3-5 minutes on each side. Generously salt the steak when you turn it. The secret is in the speed of the cooking and the result is a meat vivid outside and extremely juicy inside.
Transfer the steak to a warm serving platter, cut into slices and drizzle the olive oil (exclusively Tuscan!) over the hot steak.