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The famed Chianina and the Maremma breeds of beef are also raised in the wild or semi-wild, in the Val di Chiana and the Maremma areas of Tuscany. Both are considered excellent quality beef, due to the natural grazing land. The Chianna is notably used in the classic steak Bistecca alla Fiorentina, and the Maremma in many traditional stews and braised meat recipies. After Bistecca, the second most famous area dish is Trippa alla Fiorentina, also made from these two beef breeds, with many other tripe dishes varying from locality to locality throughout the region.

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