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“FiorentinaSteak&TuscanWine22” is the first NFT in history linked to a typical Italian dish as well as the first revolutionary “travel sticker” of the WEB3.0 era.
Its holders are entitled to the exclusive and unalterable digital souvenir signed by Gianluca Biscalchin and Andrea Gori and to a unique experience of the Bistecca Fiorentina in Florence. This NFT contains a “key” to redeem a unique food and wine “experience”, for two people, including 1 Fiorentina Steak (of at least 1 kg), 1 side dish, 1 bottle of Chianti Classico Villa Calcinaia 2018, in renowned restaurants in Florence: Cammillo, Cibrèo, Trattoria da Burde , L’Ora d’Aria , Regina Bistecca and Tullio in Montebeni, combined with the Chianti Classico of Villa Calcinaia, a partner winery of the Italian Wine Crypto Bank.
This NFT also includes other utilities such as a free copy of “La Fiorentina. Hosts, butchers and wines of the real steak” by Aldo Fiordelli, Italian and English edition, an annual subscription to The Florentine – The English news magazine which is “a bridge for Florence lovers wherever they are in the world and a free guided visit with a tasting of wines and cheeses at Villa Calcinaia winery.
FiorentinaSteak & TuscanWine22 is also an exceptional bookmark for the most sophisticated visitors who go to Florence from all over the world. It is a POA (Proof of Attendance), a digital memento of the WEB3.0.
THE CLASSIC ICON OF FLORENTINE TABLES BETWEEN HISTORY AND WINES (TO MATCH) by ANDREA GORI*
The Fiorentina steak has its roots in the night of the stars of San Lorenzo. On that evening, August 10, the Florentines gathered around the basilica dear to the Medici family (all the members of the family are buried in its chapels) and lit bonfires to remember the saint martyred on the grill. Once the flames went down, the beautiful embers that remained were used to cook meat kindly offered by the powerful family to the people who could not afford meat often. As for the name, it is an Italianization of beef-steak, the name with which the English in Florence described it when it was served to them.
Today the steak, codified and universal heritage by now, is defined as a cut of Tuscan adult bovine 3-4 fingers high in the loin and cooked rare on the grill. Generally, it is defined “Fiorentina” with the presence of fillet (T-bone) but in reality, even the rib can carry the title of “Florentine” because the taste is not lost on the contrary. In the official documents the first mention of the “Accademia della Crusca” dates back to 1750 but already appears painted in 1624 in the “Dispensa” painting by Jacopo Chimenti known as Empoli (exhibited in the Uffizi). Finally, it appears in the “Science in the Kitchen” by Pellegrino Artusi in 1891 although here in the recipe its height is reduced to a finger and is served with a curl of butter. Today it is important that the meat goes on very dry embers with a brush of olive oil on the surface to increase the conduction of heat. The embers must come from soft and non-resinous charcoal, therefore from oak or olive. In the research conducted by Aldo Fiordelli in his 2019 book for Gruppo Editoriale, the provenance of the animal is very important, which must be an adult calf (12-24 months) with adequate aging (15-30 days) while for the breed Chianina but also Maremmana, Calvana, Romagnola, Marchigiana and Piemontese, all meats not particularly marbled or rich in fat, are used.
The great classic of Florentine tables compared to its Medici origins is now available to a larger number of people and is always a great opening moment for wine. Even the most reluctant to have it at the table doesn’t miss the opportunity to taste a great red wine to accompany the Fiorentina steak. Today we are talking about a dish that is very particular, which everyone thinks very complex from an aromatic and gustatory point of view while in reality, if we look at the parameters of persistence in the mouth, of the taste, of aroma released and flavor has rather mild values especially when compared with the much more elaborated dishes such as stews and stews or game.
So, with the Fiorentina steak you will need an obviously red wine with an important body but not exaggerated, with considerable intensity on the nose but not very high and that above all does not bring any bitter note to the mouth because it would screech with the charred spots that we always find on the surface of the meat and that are part of its charm. Last detail, the wine must have an important tannin or must be able, if drunk alone, to make you perceive that not entirely pleasant sensation of dryness of the gums and palate because precisely the tannins (polyphenols of the grape skin) of the wine have this coagulating power on liquids such as our saliva but also on the juices of the meat and on the succulence in general that causes the act of eating (and often just looking!) the steak.
So, our ideal pairing always starts from Sangiovese made in a complex and important version like a Brunello di Montalcino but even better in a more feminine and gentler but always strong version like the Rosso di Montalcino or Nobile di Montepulciano, an area where there are many capable wineries to give luster freshness and intensity to the Sangiovese without losing its richness.
An alternative on the same level of excellence is that of a Chianti Classico from the historic area or Radda, Castellina or Gaiole in Chianti, the three municipalities where the finesse of Sangiovese is greater and the intensity never exceeds elegance. Choose a Chianti Classico type Riserva rather than a vintage, even if it will cost you something more, it will pay off with aromas of cherry, black cherry, licorice and tobacco capable of “seasoning” any Fiorentina in the best possible way.
There is no need to have a great wine to best enjoy a Florentine steak (which also works with sake, Champagne and rose’ wines) but certainly having a nice bottle available is a nice way to thank the luck of being able to enjoy a piece of meat cooked properly, something increasingly rare and expensive in terms of sustainability. Using a veal for the steak alone would be a mortal sin against nature and creation and in fact in Florence there is no shortage of recipes and ways of cooking the rest of the veal starting from lampredotto and tripe up to peposo, francesina and boiled meat.
*Andrea Gori is Digital sommelier – Wine writer – Restaurateur (da Burde)
Treccani Accademia www.vinodaburde.com, www.dissapore.com founder, God Save The Wine Festival Artistic Directore, Business People , Voilà contributor Intravino