Menu
Menu
The chef Omar from Osteria Magona presents a typical Tuscan dish: the Florentine steak.
– at least a kilo and a half of fat meat of a female young cow
– salt, pepper and Bolgheri olive oil
– coals of wood embers
For cooking, the steak must be placed very close to the grill and must cook 5 minutes on one side, 5 minutes on the other side and then left to rest standing.
Very important: do not season the meat. You need to put salt, pepper and olive oil always at the end of cooking after cutting.
It is very important before serving the Florentine steak to heat well the plate on which it is served.
Then cut the Florentine.
After our steak has been cut, we put salt flowers and a delicious Tuscan oil, preferably from Bolgheri.
Enjoy your meal!
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
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