Bisteca Fiorentina + Tour por Florença! [Legendado T13 E48]

Bisteca Fiorentina + Tour por Florença! [Legendado T13 E48]


Good morning person! All right? Welcome to our gastronomic adventure. We arrived in Firenze, or Florence as we know it in Brazil. We will take a tour with Padrya. Who is Brazilian and speaks Portuguese and it helps us a lot. It will tell us a little about the history of the city. And then we go to a restaurant with the chef, who is chef Nicola. And he will show us what? The famous steak the Fiorentina. Florence was born rich. It was made and designed by Julio Cesar. Via Cassia passed here in the hills of Florence, because we are in a valley. And his soldiers, going to Constantinople, That is, Istanbul. Going from Rome, stopped in this valley. And they rested. 200,000 soldiers to rest, it was not arriving today and leaving tomorrow. So 6 or 7 months went by and the riverside population, who was it? The Etruscans. Then they began to make friends and start making exchanges. Then Julio Caesar in a lamp that lit in his head. He simply said: I will divert the Cassia route from the hills, I will go inside this city that I want to do, I will charge toll, I will make a perfect square, I will put the walls, and 4 doors. This column is the middle of the city, where Florence was born, was here. Of course it’s all down here, 8 meters below. We don’t have a tree, you can see that there is a lot of cement. Because if you plant something here, the roots will go into medieval Firenze. Here at the time of Julius Caesar, In apple was the Capitol. And here the Forum. And here she saw Cassia. From here you will find Rome. And from here you will see Constantinople, which is Istanbul today. And from there they went to Mongolia, la, la, la, la Egypt, la, la, la And then everyone who passed by here, Charged tolls to enter, always to enter. And then it starts rich because it has water. The Arno River never dried up. She gets rich because she went, designed and delivered in just 30 years. With everything perfect. And there was via Cassia, that a lot of money would come through this, of this road. So this here, you imagine the mining season. In Brazil, everyone running, to Serra Pelada. Everybody running. To florence. That he named Fiorenza, which is called the city of flowers. Because here, we had several lilies. in the river. And the symbol of the city is The fleur de lis. And here several centuries have passed. When simply here, from 1200 was a market. It was a big market. Until 1865, when Florence manages to take the capital of Rome. And we went for 7 years to the Capital of Italy. And this coffee here. It was the first cafe in Florence. He was a little boat. After the makeover, the money coming to be the capital. And then he turned the big cafe Gilli. That is still good. Speaking of Café Gilli, across the square is the Café da Esquerda. Communist cafe. And here was the coffee shop on the right and there was the coffee shop on the left. So, of course, Maria Callas, Simone de Beauvoir, Hemingway, Charles Chaplin, Freud They passed there. And not around here, obviously. That’s where they wrote the first official newspaper of Florence, La Lacerda. And here Gilli, I like Gilli because he was the first and still does things, their sweets, they still make manual, handmade. They win world titles, they are candy specialists. I’ve tasted it all during those 13 years. And I like everyone. This is our open-air museum. This was built concurrently with our city hall. It was a political move by the mayor. Because he had it done, The city hall. And then the poor, or the outsiders. Because the city gates opened at sunrise, and closed in the sunset. So if you lived outside and you couldn’t run and walk through the door before the sun went down You slept here. And that’s where I talk about food again, poor, because when you were stuck in here, where were you going You went to the homes of the rich people who lived here. These people ate, the servants ate and the rest of the rest, the rest, was for the people who were locked. So you would take your clique, you took water from the river. He would take what was left of the staff and make his soup. Which is called ribollite this winter. That is: butter kale stale bread, bean, potato, carrot, imagine it all inside your belly, with water, What swells, you will sleep happily of life. And the detail. And it was also an aristocratic move because, if you ate from the rest of the Frescobaldi, you would never stop loving the Frescobaldi again. Oh, there was a connection there. As the city knew about this happening. What she did she made a shelter for people to sleep. Look, they give you food, so we sleep. Then in 1300 this shelter was born. Logically made of Florence stone, you can see that it’s all very brown here. All brown because of the stone. And our official color is brown. Only then, suddenly the Medici family emerged. And then he begins to place several statues in the middle of the square. Including our Neptune has the face of Cosimo, first of the Medici. Because he had conquered the sea, the port of Livorno so he asked for a Neptune with his face. Baptistery Cathedral. Cathedral of Santa Maria dei Fiore. Steeple. That is where they put the bells. And back, where there are those people over there is the dome. With a ticket you enter here, goes down into the old cathedral, Enter the bell tower and go to the dome. We are talking about several thousand years, different from each other. This one from 897 after Christ. This was the first green and white marble building in Tuscany. Guys, it’s beautiful. This is a baptistery. This building, I always say, guys this is ET stuff Just like Egypt, like … ET came here, did it here and left. Why? Here we are at 8 meters, pretend we are in Roman Florence at 8 meters down here. OK? And he is born, he is born, why do I say he is born? Because we don’t know who did it. And he is born upon the city. To enter the baptistery, you had to climb the stairs. and enter the octagon which is the baptistery. And inside, had a pool, where twice a year the whole population, He was coming to be baptized here. Collective baptism. Like, get your hair and go, get your hair and go, next, next … It was in this lead, because you had to baptize everyone, in that day. It seems that they already knew that a city would resurface later and the entrance would be in front. It’s our big question mark. It’s our most important thing in the city, it’s our baptistery. So much so that in Florence our patron saint is St. John the Baptist. Because of the baptistery. Here we have several domes, which are an octagon because of the baptistery. We don’t know why it was made, There are several hypotheses as to why. And we only know the year it was made, because of the study of the stones. 897 after Christ. From moment one, that Florence was founded by Roman, here was Rome, here it was profane, it was mythology, they believed in the Gods. That’s also why the rebirth was born here. It was the rebirth of classical arts and classical study. which was Greek, which was mythology. And then we have a lot of weird things, various strange symbols of Freemasonry, from hebrewism, of barbarians, that nobody knows. He showed up, The whole city was already white marble, but no one had thought of green marble. And then they thought of the green marble, After him, the bell tower was born. This steeple here was made only in 3 years. This is called money! This is called money. Because we are already in 1300, we already have bankers, and counts and marquises. that has nowhere to put money and then they call the population, to be able to make the belfry. As they called us, for baptistery reform. And with money and a bricklayer, who doesn’t? 24 hours by 24. And who made this belfry was Giotto who was the artist who discovered the second dimension. Here they were already studying the second dimension, here they were already beginning to study Humanism. Here the thing was, The more you study, the richer you are. It is not you having money in your pocket, it is you having information in your head. And then they have a campanaro built that is a poor bible. In the stories that have along it, have stories from the old testament, the new testament, of the 10 commandments, and the virtues, and – and that’s what you’ll like – the 4 seasons. So you can answer me, why do you have the 4 seasons in a church steeple? To know what I had to eat? Stop by. Do you know why? Because here, you will not see strawberry in December. Yeah, they respect the time a lot. Exactly. One thing that strawberry, anywhere in the world, you find all the time. No, my love, here you only find it now. Teach to the outsider, to the outsider, I couldn’t read and write. He taught, the belfry said. You read through the vision. Did you understand that if you plant at the right time, you reap at the right time. Florence, when I say it’s different, because the facade, was without a facade, until 1870. When they made this facade, according to the belfry, which was made according to the baptistery. To combine styles, they made him look like him, look like him. Understand. So it all starts from him. Him.
These are different times. Different constructions. Is here the façade was built 1000 years after this one was built. But it’s all very harmonious, right?
Yes. That’s when they make the facade, they decide that who is under God are the artists. There’s the cross up there, Yup. There is God under the cross, Yup. That horizontal line, I don’t know if you can get it. There are 12 people, ok? You count, the first, the second, the third is Leonardo. The second is Rafael. First, second, Rafael. Third, Leonardo. And the last one there is Michelangelo. So how, how we are in 1870 and everyone had already been here. Bruneleschi, who discovered the third dimension, Donatello the second, Giotto the second. If I make the list here it will get a lot of people. They said, no, who helped us, who did?
It was God and the artists. Imagine the cathedral, it was ready in 1367. So the guy, the poor architect said, hey, I don’t know how to close the dome. Which is that part over there, “I can’t close.” Because I thought I was going to break up, I was increasing, increasing, increasing. And then I thought I was going to make it. And then he makes that brick stripe there, see? On top of rosacea. It has a brick stripe. And then he goes there and says: I can’t close.
No, leave it that way. It was too much, let’s solve the problem. What do you do?
Pass a wall inside. Say the Mass here, leave this hole, when someone shows up we make. OK. We have more to do. And 70 years have passed. To reach someone with the idea. To reach Mr. Fillipo Brunelleschi. who was the architect who had discovered the third dimension. From Donatello’s patota. Two together, friends. And he says like that, I close. To close, he developed several things. To be able to climb the dome. He developed the pulley, It was he who created the pulley crane. He lays the bricks, not like that he puts the bricks like that. And then it goes in a serpentine way. the dome. How did he climb the dome? He put people down to push, or he put the oxen of the Chianine race inside the church? The Chianine race climbed the dome of Santa Maria dei Fiori. He puts the oxen inside the church, pushing, the pulley, to go up, the bricks, because the bricklayers they hung. Hanging, literally. How to hang to clean glass in New York. And so. They hung. Made a floor, made. Now take your teeth, and let’s go to the next floor. They practically hung it. He, to do that, he does a lot of things, Because it was 24 hours for 24, 7 days for 7 days. 16 years. and only 4 people died. So, he develops a food we have here called Peposo. Even then, the guy thought. Why? Because here you drink wine, you don’t drink water. Then he said: The people cannot get drunk. Because if not they won’t make the summit. So what am I going to do. In the ovens where I cook the bricks, I put muscle, I fill it with pepper. That thing that if we eat we die from drinking water. He puts those muscles. You imagine, cooking the brick and cooking for 8 or 9 hours. Then the big guy, he comes, super soft. Filled with pepper.
It melts in your mouth. But then it comes full of black pepper. And if you eat a black pepper, then you flake. You wake up right? Oh, they wanted water to quench thirst, because wine did not quench the thirst of the godly. Strategy. Full of entrepreneurs here. And to this day you eat the bitch. And it is a delight. The fiorentina steak is another story of rich people. Of people who dressed in red, because, attention, red is a symbol of wealth. And then everyone ate. And the rich also died more of gout. Because they ate so much, so much meat. Because it was synonymous with wealth. And with wine and meat every day.
Every day you eat meat and drink wine. You will get gout. So rich people died of gout. That’s why I only drink wine, I don’t eat meat. They died early, but died happy, right? Eating meat And drinking wine. Tuscan wine. Yeah, but they died of gout. Fiorentine cuisine is based on, say, poor dishes. Bread is used a lot. It is made so that you can eat with everything. With sweet, with salty. With the dough, we do a thousand things. From bread to pizza, Schiacciata con l’uva, which is sweet. Made with the dough. And with the old bread we have so many dishes, like ribollite, that is done in winter. And the panzanella that is made in the summer. The bread is also placed in the dough to make porets. Now, this is panzanella, the ingredients are here. fresh tomato, tuscan onion, basil, cucumber, Tuscan bread from yesterday, or from yesterday. Not fresh. A bowl of cold water. I put some white vinegar, Then I cut the bread into pieces. Tuscan bread is very simple. Flour, Yeast, water, oil and enough. Now we soften the bread a little. In the vinegar. I squeeze it. See And put it in another bowl. These are tomatoes, called grapolos tomatoes. Now in Italy there is … I think all over the world. I’m Italian. In Italy, right now, 50 types of tomatoes. If not more.
If not more. Canestrini, Pachini, pichadilly. bull’s eye, there are many. Then each should see what they need to use. San marzano makes tomato sauce, And these grapolos are, say, a bit universal. You can make it, be it a salad, be the sauces, put on, we make straight noodles with fresh tomatoes. And put it on the bruschetta al pomodoro. One can do a little of everything. Tomato, then the Tuscan red onion. They should be big pieces, but not thick, because after eating it raw bother. Then we put the cucumber. I always peel it like that. Then we in Italy have a little secret. Sounds like a joke, It seems like a useless thing, but it works. Do it like this, and takes the acidity off the cucumber. This part comes out here, which is the acidic part of the cucumber. Then we also cut this one into large pieces. At this point we like a salad, we seasoned it, Now, remember one thing. If you do it now and go eat at night, do not put neither basil nor salt because salt takes the water out of the tomato. And the basil rusts. As we eat now, that’s fine. Now we start seasoning it, we put the salt some black pepper. Extra virgin olive oil. And basil. Basil, put a lot. Especially if this season (summer), very fragrant, see. Smell the basil. The quality, and especially the season is important. Why, if I do this here in winter, It doesn’t taste like anything. Tomato sucks, Sorry, the tomato is not good. Basil is grown in greenhouses. And then, I also add a little more vinegar. Of course more, tomatoes, see how colorful it is, pretty. Here is the cucumber, little tomato That’s what we were talking about, it’s a super simple thing, but it has a lot of flavor because it’s at the time. of vegetables. So the cucumber has a taste that you have no idea. Wow, it’s very good. Look at the tomato. The main secret of the fiorentina steak, besides the quality of the meat, the cut, and … It is the maturation. When they cut the animal, that is, they kill and section it for meat to be good to eat it must pass a period of time. That is, you can’t get fresh meat After two days, she cuts a steak and eats it, doesn’t eat it, it’s hard. You see. Now, based on so much, the quality of the meat, the size, whether it’s a male or a female, according to experience, cook, understand when the meat is ready to be cooked. Now, we have here, three types of meat, that are: Irish, a meat that comes from Ireland, It’s here, these two here. One is darker and the other is lighter. It has more days of maturation. When you see a meat like that, it’s not that it’s old meat. It is a meat almost ready to be cooked. Then we have, this is an Italian chianina meat, the famous chianina. That is also almost ready to be baked. This is meat that comes from the former Yugoslav. From Slovenia, from Serbia. like that, the same. Now, you see when they go buy the meat, what do you see? The beautiful meat, all fat free. All beautiful, smooth and red. I eat that one. They would be wrong. Good meat has to have fat, and these little fat ramifications that have are the parts that make it tasty, soft and good. That is, they are called fat infiltrations. When meat is smooth, low in fat, It doesn’t taste like anything. These are meats that when roasted, the internal fat is a good fat, is a fat that seeps into the flesh, melts, Makes meat softer and tastier. This is the secret, to choose the type of meat. And then the difference between the male loin and the female loin is very important. Females are logically smaller, but in the end they need less maturation, They are softer and more delicious. In fact, it even has another price. Now this chianine is a female chianine. And it costs us 6 or 7 euros more the kilo, in respect to the male. But the male is much bigger much harder, We need more than a month of maturation. And the fiorentina steak has a right weight? Alright now, let’s say normally For two people, it’s 1kg, 1.2kg. Usually the classic fiorentine steak has approximately this weight. And it’s usually, People ask for T-bone. But this kind of meat, Filet Mignon is not the best part, according to my opinion. When I eat the filet mignon, I give it to my wife. Filet Mignon is softer, but not as flavorful. The chop comes, of course the rich ate it And think, how … look The chops, the sirloin part of here, the filet mignon is here. In ancient times, nobles such as filet mignon were neighbor the butt, the nobles threw him away. They didn’t eat because it was near the butt. And the poor ate well. The steak fiorentina, it must be warm inside. At 60, maximum 65 degrees, but rare. Each time, remember, rare steak. I want it well done. And the steak dries up, it’s not … It’s like the picanha, Brazilians know the picanha. If the steak is not rare, it is not good. Now these don’t eat the rump steak. No, some do, but many it becomes hard and changes the taste. Then you can even stay soft, because that kind of meat is not hard. But, it changes the taste. Do not order the well-done fiorentina steak, because no Italian will love to make it. And she won’t be as good as she is to be. Ask something else, that’s what he’s talking about.
Look that! This is a piece of … that is, this is Irish. It is matured. I show you something. Put your finger in, see. Try it, put it on. Look It is soft. And how many days is this? This one is about three weeks old. This is that Slavic, this part here, look how fat it is. Very beautiful. This color here is not ugly, that’s what gives the meat quality. Then there’s the thing the cook has to know how to do, if you have a 1 kg chop, You have to know how to cut 1 kg. If you hang 1.5 kg, you have to know how to cut 1.5 kg. Now this is the classic fiorentina. But as I said before, if I cut her on this side, It is fiorentina too. Even without the filet mignon. But I make them see the classic fiorentina. Look The chop then bakes off some of the fat, not all of it. And then the darkest part is removed, when they are matured a little should be thrown away. The outside darkens. So clean up like that, see. And it is ready to bake. A little fat I left. And this marbling here, of fat you have. They will melt when you bake it and flavor it. We took the steak, This is a pound of pork, for two people, let’s say it’s fine. I salt it when I turn it, why because if salting it now, it’s cold here, Right. Now, the moment I turn it later, drops the salt. Instead, when I turn it over, which is hot on top, I put the salt, melts the salt and penetrates the meat. I cross her like this.
The spin. I can salt it. We put it on the board. Portion for the customer, no. The waiters usually in front of the customer. Start following the bone, see. And then cut it to pieces And this is the filet mignon. And it is served at the table like this. Looks like the texture of the meat. Look what a beautiful thing.
Well, you see there I put my finger in the flesh. Before cooking. Very soft. It dissolves in the mouth people, you have no idea. You don’t need a knife, you don’t need anything to cut it here. No, I was flat when you put your finger in the flesh. It is very good! Hey Vi, are you happy? Oh my God! It’s beautiful, I’m in love with the fiorentina steak. So, did you like the video? So Padrya is a guide here in Florence. If you want to tour with her, she does a lot of different themes. Not only gastronomy, she makes history, she makes fashion, she does everything. I will leave the contact here in the description. If you liked the video you know, leave that like for us. Leave in the comments there you think about Florence. And see you in the next video here from Italy.

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