Tuscany is a land renowned for its unmistakable aromas and intense flavors, with a culinary tradition rich in natural and genuine ingredients. Among these, aromatic herbs play a fundamental role, especially when it comes to seasoning grilled or barbecued meat, as we do at Braciere Malatesta, our trattoria in the heart of Florence.
Here, for generations, we have perfected the art of charcoal cooking, using the finest meats and Tuscan aromatic herbs to enhance their flavor.
The Use of Aromatic Herbs in Tuscan Cuisine
Tuscan cuisine is known for its simplicity and authenticity: few ingredients of the highest quality.
Aromatic herbs, cultivated in Tuscan gardens and orchards, are among the mainstays of our traditional recipes, providing a key element for giving character to dishes without overpowering their original flavors.
Rosemary, sage, thyme, and bay leaf are just a few of the plants that grow abundantly in this region and make a difference when used to season meat.
At Braciere Malatesta, we are committed to preserving this tradition, using a selection of the best aromatic herbs to enhance every cut of meat cooked on our charcoal grill, a distinctive feature of our trattoria. Each pairing is carefully chosen: we never use aromatic herbs on steak, to avoid altering its natural flavor, but rather on other types of grilled dishes, such as our Fiorentina filet tagliata with rosemary.
The charcoal not only imparts a unique flavor but also allows the herbs to release all their essential oils, enveloping the meat in an irresistible fragrance.
Rosemary: The King of Tuscan Herbs
Rosemary is perhaps the most famous of Tuscany’s aromatic herbs and a staple in every respectable Tuscan kitchen.
Its intense aroma, with resinous and slightly balsamic notes, pairs perfectly with red meats like the Florentine steak, one of the specialties we passionately prepare at Braciere Malatesta.
How to Use It:
- Marinades: Before grilling the meat, you can prepare a marinade with rosemary, garlic, and extra virgin olive oil. This combination allows the meat to absorb the rosemary’s aroma, tenderizing it and enhancing its flavor. Letting the meat marinate for a few hours results in a delicate aroma that highlights the meat’s natural taste without overpowering it.
- Grilling: During cooking, adding sprigs of rosemary directly onto the coals can intensify the aroma, giving the meat a smoky and aromatic flavor. This is a trick we often use at Braciere Malatesta to flavor our meats and create an unmistakable taste experience.
Sage: Versatile and Fragrant
Sage is another plant that characterizes Tuscan culinary tradition.
With its velvety leaves and intense aroma, sage is perfect for accompanying white meats and pork, such as the succulent cuts of scottona and cinta senese we offer at our trattoria.
How to Use It:
- Butter and Sage: One of the classic combinations is meat cooked in butter and sage, creating a light sauce ideal for cuts like veal steak or slices of scottona.
- Infusion: Another technique involves adding fresh sage leaves during cooking, placing them on top of the meat or directly on the grill. The heat from the coals releases sage’s intense flavors, giving the meat a rustic and authentic taste.
Thyme: Fragrance and Delicacy
Thyme is one of the more delicate herbs, with a distinctive flavor that pairs wonderfully with grilled meats. Its light fragrance, slightly sweet and peppery, works particularly well with pork and lamb.
How to Use It:
- Aromatizing the Coals: At Braciere Malatesta, we often use thyme to aromatize the coals by adding it directly onto the hot embers. This way, the thyme burns slowly, releasing a subtle fragrance that envelops the meat, giving it a refined and delicate taste.
- Thyme-Infused Oil: Another idea is to prepare thyme-infused oil to brush onto the meat during cooking for a fragrant and tasty result. Simply place fresh thyme sprigs in extra virgin olive oil and let them sit for at least an hour.
Bay Leaf: Earthy and Intense Notes
Bay leaf is less commonly used compared to other herbs but adds great value for those who appreciate robust flavors. With its deep, earthy aroma, bay leaf is ideal for flavoring meat during long cooking processes like roasts and braises.
How to Use It:
- Infusion for Roasts: Bay leaves can be added to the meat marinade or directly to the coals for a smoky and intense effect. Bay leaf is perfect for slow-cooked preparations, as the heat releases its essential oils, enveloping the meat in a captivating fragrance.
- Sauces: At Braciere Malatesta, we often use it in sauces for roasts, where bay leaf contributes to a dense and aromatic cooking base, perfect for enhancing beef and wild boar meat.
The Florentine Steak: A Union of Tradition and Simplicity
The Florentine steak is one of the symbols of Tuscan cuisine and our trattoria. Preparing it to perfection requires not only the finest meat but also the skilled use of aromatic herbs to enhance its flavor. The meat is cooked strictly over a charcoal grill, a technique that keeps it juicy and tender while creating a crispy, flavorful crust. To enhance the flavor of the Florentine steak, a simple sprig of rosemary placed on the meat a few minutes before the end of cooking is sufficient: the heat releases its aroma, enriching the meat’s flavor without overpowering it.
Aromatic herbs are an indispensable ingredient in Tuscan cuisine and play a key role in our trattoria.
At Braciere Malatesta, we are committed to honoring tradition, using rosemary, sage, thyme, and other herbs to enhance every cut of meat cooked on the grill, making each dish unique and unmistakable.
Each herb has its personality and unique way of complementing the meat, transforming a simple dish into a sensory experience that tells our story and roots. If you are looking for an authentic experience, visit us at Braciere Malatesta and let yourself be enveloped by the aromas of Tuscany, the flavor of grilled meat, and our passion for good food.
