4 meat dishes of the Florentine tradition not to be missed

Bistecca alla fiorentina servita alla Trattoria 4 Leoni a Firenze

1 – Florentine steak

Of course the Queen is her: the Florentine steak.

Strictly 5/6 cm high and cooked to the blood! Precious cut of the veal sirloin including bone from the typical T-shape weighing about 1 kilo or more. A few minutes on each side on the hot grill: inside it must remain red. It is a secret of those who cook it whether to season it (salt and pepper) before or after cooking the important thing that it melts soft and juicy in the mouth.

Lampredotto - il piatto tipico della cucina fiorentina - 4 Leoni Trattoria

2 – Lampredotto

In Florence traditionalists say “nothing is thrown away in the kitchen”. This is why various types of veal entrails are part of the tradition of Tuscan cuisine.

The lampredotto is made with one of the stomachs of cattle, in particular the “abomoso”. Its cooking requires a particular and very long preparation together with vegetables and is served inside a sandwich in the typical kiosks around the squares and streets of Florence.
Lampredotto is also served in “zimino”, that is stewed with vegetables cooked generally spinach or chard.

Trippa alla fiorentina - Trattoria 4 Leoni

3 – Trippa

Florentine tripe is a second dish of very tasty offal which is part of the poor Tuscan cuisine, but it is really nutritious.

Tripe is made with some parts of the stomach of cattle. The already cooked and well washed tripe is cut into strips and combined with a sauté of carrots and onions to then continue cooking with tomato sauce. Once withdrawn, the cooking liquid is seasoned with a sprinkle of grated Parmesan.

Peposo all'imprunetina - Trattoria 4 Leoni

4 – Peposo all’imprunetina

The origin of the peposo is very ancient

It seems that the origin dates back to the custom of putting a beef muscle stew with lots of pepper (hence the name of peposo) and red wine (strictly Chianti) in the earthenware and cook it slowly (many hours) near the mouth of the fornaces of the “Impruneta” (a village in the hills around Florence) where bricks, tiles, vases, terracotta jars typical of the area were prepared. With slow cooking the meat becomes dark, very tender and very tasty.