My friend mr. Fang kindly treated me the authentic Italian food in a local restaurant, including Florentine t bone steak, fried zucchini, Buffalo cheese, prosciutto, grill mushrooms, etc. Most importantly, fun conversation.
Florentine steak is cut from the veal loin and in Tuscany the animal has to be a chianina breed. Probably one of the oldest breeds used for heavy work already by the Romans. In the middle it presents its T shaped bone, with the filet on one side. It is at least 1 inch thick. The correct weight can vary from 900 to 1300 gr. It has to be aged at least a few days (for some up to 20!). — eating Italian food at Ristorante Fiori Di Zucca.
Florentine steak is cut from the veal loin and in Tuscany the animal has to be a chianina breed. Probably one of the oldest breeds used for heavy work already by the Romans. In the middle it presents its T shaped bone, with the filet on one side. It is at least 1 inch thick. The correct weight can vary from 900 to 1300 gr. It has to be aged at least a few days (for some up to 20!). — eating Italian food at Ristorante Fiori Di Zucca.
There are two must-try places near Spanish steps: a 4€ spaghetti, and a 4€ tiramisu. — checked in to Spanish Steps.
The traditional market near Roma Termini has fresh vegetables and produces half the prices of other stores. More importantly, there is a nearby famous ice cream shop started since 1880, a classically-styled marble ice cream parlor, with vintage machinery on display and endless customers coming in. I had a medium size cone of three favors (pistachio, coffee, mango) only for 2€. — checked in to Palazzo del Freddo di Giovanni Fassi.
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