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costata, lombata e tagliata: costi e differenze

Ribeye, Loin, Tagliata: what to know

By Braciere Malatesta

Guide to Meat Cuts: Ribeye, Fiorentina, and Tagliata Meat is a fundamental element of Italian cuisine, especially in Tuscany. With a variety of cuts available, it’s important to understand the differences between them and how to best use them. Ribeye vs Fiorentina: What’s the difference? What’s the difference between ribeye…

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how to pair wine with steak

The best Tuscan Wines to pair with meat

By Braciere Malatesta

With its rich gastronomic and winemaking tradition, Tuscany offers a wide range of red wines that are perfect for accompanying meat. Choosing the ideal wine depends on the type of meat, its preparation, and your personal taste. Here are some of the main Tuscan wine denominations and their classic pairings:…

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Where to eat a free-range chicken in Florence

By Braciere Malatesta

What is meant by “free-range chicken”? The term “free-range chicken” refers to a chicken raised in conditions that are as close to natural as possible. Unlike battery-caged chickens, which live in confined spaces with standardized feed, free-range chickens enjoy greater freedom of movement and a more varied diet. Characteristics of…

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