OFFICIAL SUMMIT PHOTOS BY: Dario Miceli
The Summit celebrated the return of Italian beef to the United Arab Emirates after the long ban due to the aftermaths of the mad cow. And it has been a return in style: the first Chianina, the queen of Italian meats, arrived in Dubai and was introduced to specialized media and discerning food lovers by two special Ambassadors: Simone Fracassi, Master of Italian Butchery and certainly the most renowned expert in Chianina, and Cesare Casella, Chef Patron of Ristorante Rosi New York, and authentic prophet of Tuscan cuisine.
The hefty Chianina animals yield surprisingly lean meat with a bold flavour that foodies across the globe cry for. One of the icons of Tuscan Cuisine, the famous Bistecca alla Fiorentina, is made with Chianina. The Bistecca is obtained by cutting the loin, the part corresponding to the lumbar vertebrae, that is, the middle of the back on the side of the tail. It has in the middle the bone-shaped "T" with the tenderloin on one side and the sirloin on the other. The origins of the “Bistecca alla Fiorentina” are not clear but it is certain that the Florentine cooking tradition of big quantities of meat (“ciccia”) on the open fire goes back to the period of the Medici. During the night of San Lorenzo, on the 10th of August.
The official launch of Chianina and Bistecca Fiorentina in Dubai took place at THE RITZ CARLTON HOTEL – CENTER CUT STEAKHOUSE during the “THE WONDERS OF THE TUSCAN GRILL” event with CESARE CASELLA, Ristorante Rosi New York and Master butcher SIMONE FRACASSI
Also... for those with further interest in this tradition and technique, both chefs presented a Workshop: “Introduction to the Chianina meat and the secrets of the real Bistecca alla Fiorentina"at the Emirates Academy of Hospitality.