{"id":5995,"date":"2022-01-29T13:32:59","date_gmt":"2022-01-29T12:32:59","guid":{"rendered":"https:\/\/gc.dotflorence.com\/faq-why-is-the-florentine-steak-so-big-2\/"},"modified":"2025-10-03T11:48:39","modified_gmt":"2025-10-03T09:48:39","slug":"faq-why-is-the-florentine-steak-so-big-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/faq-why-is-the-florentine-steak-so-big-2\/","title":{"rendered":"FAQ: PERCHE&#8217; LA BISTECCA FIORENTINA E&#8217; COSI&#8217; GRANDE?"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>La Chianina \u00e8 la razza bovina allevata in ValdiChiana &#8211; da cui prende il nome -, la zona della Toscana conosciuta negli USA come Under The Tuscan Sun, dal famoso romanzo di Frances Mayes.<\/p>\n\n\n\n<p>La Chianina un tempo veniva usata nei campi come animale da lavoro: alta, robusta e forte, poteva tirare l&#8217;aratro pi\u00f9 facilmente degli altri animali.<\/p>\n\n\n\n<p>Ha bisogno di vivere all&#8217;aperto, brucando l&#8217;erba. Per un animale di queste dimensioni, la stalla \u00e8 davvero una tortura.<\/p>\n\n\n\n<p>Ecco, ho gi\u00e0 detto perch\u00e9 la bistecca \u00e8 cos\u00ec grande: perch\u00e9 l&#8217;animale da cui \u00e8 fatta \u00e8 grande. \u00c8 enorme. Nelle nostre parti \u00e8 definito Il Gigante Bianco.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/bistecca.jpg\" alt=\"\" class=\"wp-image-7092\" width=\"324\" height=\"432\"\/><\/figure><\/div>\n\n\n\n<p>La foto della copertina mostra bene la dimensione rispetto a un uomo. Questo \u00e8 il toro che ha vinto il concorso in una fiera in Valdichiana.<\/p>\n\n\n\n<p>Una carne bovina come questa ha bisogno di un tempo di frollatura dopo la macellazione: fino a 60 giorni a temperatura controllata.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ok-2-1024x953-1.jpg\" alt=\"\" data-id=\"7093\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=7093\" class=\"wp-image-7093\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ok-1024x914-1.jpg\" alt=\"\" data-id=\"7094\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2022\/01\/OK.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=7094\" class=\"wp-image-7094\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\"><strong><em>il muso di questi animali \u00e8 davvero notevole: in queste foto lo si vede con la vicinanza dell&#8217;uomo.<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img01061-20160521-1842-1024x768-1.jpg\" alt=\"\" class=\"wp-image-7096\" width=\"611\" height=\"458\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>La Chianina non \u00e8 l&#8217;unica razza in Toscana: c&#8217;\u00e8 la Calvana, autoctona dell&#8217;Appennino Tosco-Emiliano, la catena montuosa che divide la Toscana dall&#8217;Emilia Romagna; la Garfagnina (dalla Garfagnana, l&#8217;area della Toscana in provincia di Lucca, nella valle del fiume Serchio sotto le marmoree Alpi Apuane), la Pisana &#8211; la Garfagnina e la Pisana sono a grave rischio di estinzione -; la Maremmana, famosa per le sue lunghe corna che la rendono simile ad un bufalo.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img01054-20160521-1708-1024x768-1.jpg\" alt=\"\" class=\"wp-image-7097\" width=\"638\" height=\"478\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>Il suo latte, raro, \u00e8 ricercato per la produzione di latticini come ricotta e mozzarella.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img01055-20160521-1709-1024x768-1.jpg\" alt=\"\" data-id=\"7099\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=7099\" class=\"wp-image-7099\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img01056-20160521-1709-1024x768-1.jpg\" alt=\"\" data-id=\"7100\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2022\/01\/IMG01056-20160521-1709.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=7100\" class=\"wp-image-7100\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img01064-20160521-1909-1024x768-1.jpg\" alt=\"\" class=\"wp-image-7101\" width=\"649\" height=\"486\"\/><\/figure><\/div>\n\n\n\n<p>Originarie della Maremma, nel sud della Toscana, queste erano &#8211; e sono &#8211; le mucche dei cow-boy italiani, i Butteri.<\/p>\n\n\n\n<p>Buffalo Bill nel 1890, in una gara circense con cavalli, fu sconfitto dai toscani Butteri nella capacit\u00e0 di cavalcare.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img01063-20160521-1909-1024x768-1.jpg\" alt=\"\" data-id=\"7102\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=7102\" class=\"wp-image-7102\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ok-4-1024x842-1.jpg\" alt=\"\" data-id=\"7103\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2022\/01\/ok-4.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=7103\" class=\"wp-image-7103\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Marcella Ansaldo \u00a9 2022<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Chianina \u00e8 la razza bovina allevata in ValdiChiana &#8211; da cui prende il nome -, la zona della Toscana conosciuta negli USA come Under The Tuscan Sun, dal famoso romanzo di Frances Mayes. La Chianina un tempo veniva usata nei campi come animale da lavoro: alta, robusta e forte, poteva tirare l&#8217;aratro pi\u00f9 facilmente&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-5995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amore-per-il-cibo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>FAQ: PERCHE&#039; LA BISTECCA FIORENTINA E&#039; COSI&#039; GRANDE? - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/faq-why-is-the-florentine-steak-so-big-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FAQ: PERCHE&#039; LA BISTECCA FIORENTINA E&#039; COSI&#039; GRANDE?\" \/>\n<meta property=\"og:description\" content=\"La Chianina \u00e8 la razza bovina allevata in ValdiChiana &#8211; da cui prende il nome -, la zona della Toscana conosciuta negli USA come Under The Tuscan Sun, dal famoso romanzo di Frances Mayes. 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