simple search of cow licks and you see a lot of American cows enjoying themselves. But American cows are sweet ours are naturally salty... haha calm down guy we're American we are used to recover lines like that...haha "I've cooked it the best"
YES! I thought he was going to cook him one to show him how much better it is! Now that chef is just going to be salty without actually tasting the difference.
I'm italian, i completely agree with what Guga said. The main issue and reason of why we eat blue or rare steaks (more blue imho) is because the cattle breeds used are super lean. And meat that lean is not pleasant cooked medium because it becomes tough as hell. Another thing that contributes to this is that male are not castrated, so you have not steers but actual bulls, the meat is leaner, less flavourful and tougher (i think we are one of the few countries that dont have steers). Personally i think US is the best for steaks and meat in general, went to Arizona this year and i was amazed.
I'm from the Balkans and we eat a lot of veal. It's a sacrilege to ruin it with 'flavours' as you put it, but it needs salt and optionally pepper. Same thing with good quality beef. Salt is a must. Salt doesn't take away from the taste of the meat, it enhances it. Also, adding salt after the meal is cooked is not even comparable with doing it before hand. Having to add salt to food when it's brought to you is a sure sign of bad kitchen.
si vede lontano un miglio che si è fatto fregare ed è andato in ristoranti che sono soltanto di facciata ma in realtà sono trappole per turisti. La Fiorentina a Bari? Poi hai sentito l'accento del cuoco a Firenze? Si è fatto fregare bellamente.
Guga che mette pure la merda sopra le bistecche difficilmente può insegnare qualcosa. Il sale è ovvio che vada messo ma penso sia andato nell'unica bisteccheria in Italia dove on viene messo. Pensare che un buon taglio di carne sia migliore con duecento spezie sopra è da stupidi e ignoranti della cucina. In secondo luogo, quando dice la battuta respect the pasta and pizza you respect the meat. Come se la carne (semplice materia prima) possa essere comparata alla pasta e alla pizza (due prodotti creati dall'uomo). La carne non la insegni, la pasta e la pizza sì
I grew up and still live in Florence. I was always convinced that Florence had the best steak in the world, then I started going to the U.S. and in 2011 in Sheridan, Wyoming, I had the epiphany. I realized that until that moment I had not understood anything. I learned about and appreciated the different kinds of cuts, Ribeye, NY Strip, picanha and so on. I got to know and appreciate so many new breeds and I got rid of the many legends that Florentines are attached to (meat should be salted at the end, meat should be lean etc.). I started ordering steaks from all over the world and cooking them myself, inviting many skeptical friends to eat with me. The result is that neither I nor my friends go to restaurants for steak anymore, we only eat it made by ourselves. And Guga is a real master.
I'm from southern Italy, not far from Bari, and I can easily say that steaks are not our forte when it comes to meat. If you go to southern Italy you have to try poor cuts, innards, fat sausages and horse and lamb dishes. Big beef stakes are basically only a Tuscany thing. Still I will say this, is very difficult to find a perfectly cooked stake in Italy, the best way to go about it is probably go to an Argentinian restaurant or... Just do it yourself as I do now following Guga's tips. My wife doesn't eat steaks made the Italian way, but she loves when I cook Guga style sous vide steaks, tender and flavor packed!
Dai Vito su, belli gli altri video, ma questo? A parte che se uno chiede dov' è la polvere d'aglio su una bistecca di prima qualità o ti alzi e te ne vai o gli dai dell'americano deficiente o gli spieghi cosa vuol dire non coprire qualcosa di buono con un sapore basic come la polvere d'aglio. Invece tu stavi lì ad annuire come un ebete di fronte alle cazzate immonde che diceva. Come se il seasoning fosse fondamentale (provato di persona in America, meglio senza con solo il sale) anche mettere il sale prima non è necessario, provato a mettere sia prima che dopo e vengono bene in entrambi i casi. Poi Siete andati nell'unica bisteccheria d'Italia che non mette sale. Dopo ancora Guga che si chiede perché non mettiamo le duecento porcherie che mette lui sulla carne. Sì forse sulla carne USA piena di ormoni e schifezze lo facesse pure ma quando hai dei pezzi di carne pregiata davanti , il sale è l'unica cosa che va messa... O meglio puoi fare anche quello che fa Guga ma è cucina da americani per americani, non cucina vera. Infine, quando hai una materia prima ottima, meno la edulcori meglio è. Quindi ok il sale che è un flavour enhancer ma non le spezie che sono flavor modifiers come dice Guga stesso. Non capisco come tu, da italiano, abbia potuto stare zitto e non spiegare a Guga, il quale pontificava a sproposito, che di fronte a una bistecca di alta qualità, mettendo solo sale (massimo un po' di pepe), poi puoi concentrarti sui veri sapori della carne e non sulle polverine del cazzo e simili che gli piacciono tanto e che non aggiungono nulla, al massimo tolgono...
@@diegodessy9700 stai calmati, apri un po’ la mente, lavoro da anni nella ristorazione ITALIANA e sono d’accordo con tutto quello che ha detto. Parla con uno chef ITALIANO che ha lavorato anche solo una settimana al estero e ti dira la stessa cosa “ gli italiani non sanno cucinare la carne alla griglia .” Unica cosa che mi dispiace e che non sia andato da Dario cecchini
I'm Korean. In traditional Korean bbq, the meat is not seasoned, and you dip it in whatever seasoning you want (usually salted sesame oil, or ssamjang/쌈장) right before eating (I'm not considering marinades). The first time I had pork belly/삼겹살 Kbbq style that was salted beforehand, my mind was blown. It's so much better.
We love blue rare steaks with little seasoning here in Japan but, for those, we serve with condiments like soy sauce, ginger, and wasabi (as with sashimi). When we serve with more Western-style condiments like butter and garlic, or béarnaise sauce as another example, we tend to prefer medium rare and well-seasoned. It is similar to salmon. I love raw but always sushi/sashimi-style with soy sauce. I also love salmon that is cooked, but then I favor something more like butter and lemon.
A steak with a lot of marbling is wonderful with soy sauce -which is quite salt on its own. A crisp sake, some ginger and wasabi and a rare steak is wonderful. I'm norwegian, but love this take on steak.
Dude I'm born and raised Italian but there is literally no contest or comparison: Japanese cuisine is on a whole another level than Italian cuisine. You guys have so many different flavours, sauces, condiments, fermented food, know-how... Italian cuisine is good but seriously overrated, and I was ashamed watching this video because the people are just so proud and stubborn instead of learning from who objectively knows it better
@@Makenor13 Cheers although we love Italian food here in Japan! Very popular here is Neapolitan Pizza Margherita and Quattro Formaggi with honey along with a variety of pasta and antipasto, including more exotic dishes like spaghetti al nero di seppia. I'd love to visit Italy one day and try all the cuisine in its most authentic form.
Hi Guga, I’m Italian and I really appreciated the video, been watching your channel for a while and even if I don’t eat stakes I sure as hell now know how to cook one with all the tips you gave. My grandfather was from Florence and sometimes when we went to his house in Chianti, in the oustskirts of Florence, he would usually cook a Fiorentina and the thing was I usually asked to cook it more! He was always mad because we all know how proud Italians are of their ways, but in the end there is a proper way to cook pasta and a proper way to cook a stake, we ought to learn and there is nothing wrong with being taught something new!
There is no right and wrong. Many French also eat saignant, al sangue, extra rare. Who are we to teach the French how to cook? The French as well, are used to eat their foods less salty than we are in USA. I like my steaks medium rare, and salty. Had I grown up in Italy or France, I would have preferred their way.
@@CoolJay77 i mean there is clearly a right way to cook it. Like, objectively speaking, just searing the meat left guga with w chewy piece of non rendered fat, a line of silver skin and a piece of raw meat basically. thats, objetively, just wrong cooking techniques. on top of that, they dont realize they overcook the Mignon side (by their own standards the mignon is considered overcook since it cooks faster than the strip) and its just a mess.
@@ricardorivera7549 If you order a Porterhouse steak at steakhouses in USA, the tenderloin side will most likely be cooked somewhat more than the striploin side. The silver skin or sinew that Guga has encountered would be there regardless of meat cooked well done or rare. I'd spit out the sinew at restaurants, it is the nature of the beast. That leaves us with what Guga correctly states that medium rare steak would have been juicier. That is correct because the intramuscular fat would render at over 130 F. Also not rendering the picanha fat cap is sort of gross. That said, I'd seen French tourists return steaks up to four times at a steakhouse cause the cook did not know how to cook saignant I had also seen folks from the Middle East return well done steaks, cause they wanted them cooked even more.
@@combo187 In hot desert civilizations you never see raw food being traditional, as everything raw becomes rotten in a few hours. So they're used to overcook everything
The spaghetti and meatballs is Spaghetti Chitarra ala Teramana from Teramo in Abruzzo. It is probably served in Florence because of American tourist who always ask for "Spaghetti and Meatballs"
Chitarra alla Teramana has thin spaghetti and tiny metaballs, much smaller than the ones shown. I believe that pasta was Pici con polpette, Pici with Chianina meatballs
It's incredible how Americans are deadly fixated on the most obscure or meaningless Italian recipes, like the bloody "pasta Alfredo", which as everyone should know by now, it's damn pasta al burro and Parmigiano... like the one our mums made us when we were kids and sick! 😂
"That is completely raw". In Spain we have to ask for medium-well to get it like that. The piece that you showed as "medium-rare" is considered beyond well done over here.
I guess, they would prefer it the "the way it used to be". And you cannot argue about "the way" :-) Arguments like: tastes better, is less chewy or god forbid ... you just like it some other way :-) ... are often not very well received. On the other hand, when watching the pasty grannies channel, you will hear, that most of them never came even near a bistecca fiorentina in their first 50 years. Because for most people in Italy in Italy expensive meat was not a staple food. If there really is an old tradition about this .. then it concerned only very few people
It's an interesting take. They are happen to season the water pasta goes into, happy to season a meatball, and season a multitude of things, but with a steak is where they draw the line? Huh....
Guga finally roasting tuscan grillers. The funny thing is that in Italy tuscan grillers think they're the best grillers, but as Guga explained the florentine traditional method of cooking the T-bone won't give you the best results. Another funny thing is that people in Tuscany thinks they're eating their steaks rare, but in fact they're eating them raw.
Yeah, that's why i'm usually not eating steaks there, once done, never again. "good grillmaster", yes it was tasty but it wasn't worth the money. I will rather stick to pasta, pizza and seafood.
I'm fine with the rough idea of al sangue but no seasoning, bad. And the cuts they're cooking that way don't make sense. You want that do Fillet or a cut with little to no fat that's already tender.
Fiorentina is overrated af and I'm saying this as an Italian. Also yes, Italians want their steak raw and unsalted sometimes. I'm proud of Italian cuisine but this one thing bugs me
The irony is they say salt takes away from the flavor of the beef, while in reality it just brings it out more. About everything you can do wrong with a steak Florentines do, likely as it is "tradition" from a time they did not know any better and had nothing but a fire and piece of beef to work with. They simultaneously underdog the salt and not rendering the fat while over doing it with the grill marks vs a nice crust. 🤦♂️
@@JorenMathews the Florentine way will always be rare and with salt added at the end, but you can also use some herbs, garlic, olive oil and black pepper to season it a bit, just before removing it from the heat. The one showed here wasn't even properly cooked. Plus, this is the florentine way, but in the south it is usually more cooked (also because pork is more used) and well seasoned. This salt thing is real just in Tuscany or where they try to propose Tuscan style, often without the skills needed.
As an Italian I thank you, finally someone said it. The Florentine steak is raw and the ego of Tuscan chefs is enormous. Italy has many culinary excellences, but steaks certainly nope
what is wrong if it is raw? al sangue quello vuol dire. Siamo alla frutta se ci facciamo insegnare come si cuoce qualsiasi cosa da Guga. Ci sono milioni di cuochi seri in giro, guga non è uno di questi
@@diegodessy9700 Qui in Italia non abbiamo nemmeno un modo per dire le varie cotture come in America, la fiorentina è praticamente un blue rare(che qui diremmo al sangue) , quando questo tipo di carne predilige una cottura rare, che si chiama comunque al sangue, è una cosa che ci manca della cultura del cibo, non siamo così professionisti con la carne purtroppo
@@iafozzac Perche' a differenza dei meridionali ce lo possiamo permettere di avere un ego. Tra l'altro di tutti quelli nel video non ce n'era un toscano. LOL
Awesome video like always Guga, but I need to correct you. 1. Grass fed - white fat 2. Grain fed - white fat 3. Corn fed - yellow fat It's the same as with chicken.
Guga as an Italian I must say love your channel and I love that you had the balls to come and say what you think to italian chefs about how they cook their meat. That said, I've always thought that actually the right way to cook italian steaks is "al sangue" ( it's actually not how they served it to you, what they served to you is bleu, which is a bit more rare ) because the italian cows are actually not very fatty and every time I got an italian cow ( fassona, chianina etc... ) cooked medium, has always been too chewy, you have a lot of chewing to do when it's medium unfortunately if there's no fat that melts and renders the meat. Hence my actual final thought on italian cows is they're actually best for tartar, give me an irish or a french cow for steaks. Would love to see you sperimenting on the italian beefs to see if actually cooking them medium makes them better, because I'm afraid that if there's not much fat to melt, if u cook them more than rare, the meat tensens and becomes chewy
Yes, yes and yes!! Italian here, moved to US 10y ago. I love good food and I eat a lot of good Italian food all my life. Generally steak (an bbq) in the USA is soooo much better: properly aged, properly seasoned and properly cooked. In Italy the steak is usually too lean, not seasoned and not cooked. The average porterhouse or rib-eye here beats the best Fiorentina every time.
Fiorentina has not to be cooked that much or else it would be too chewing and blood doesn't go away in any case..🤡🤡 Stick to Mc Donald and let fiorentina to others Murican...
Love Vito. He taught me how to make the proper dough with the Biga method, what pizza oven to get (Zio Ciro), and how to get the perfect pizza Napoli every time!
I have been watching your channel now for 4 years. I have to say watching you cook has made me a better cook my self. I season my meat with salt, onion powder and garlic powder.
Rare steaks with no salt... how did this become the norm there. BTW, when I started using a meat thermometer based on your suggestion, my consistency with cooking steaks perfectly went way up. I wonder why I needed to hear you say it in 10 videos before I took your advice.
My parents were both born in Italy! I remember going to vist our family and us Americans would go crazy with salt and pepper and my family would not use anything definitely bought back some memories I love how different cultures prepare food differently if you ever have an opportunity to visit another country please do !!! Love the video guga !!
I'm italian and I almost never order beef "alla brace" at restaurants, they go for 60-70-80 euros per kg, and it's not done properly. I'd rather buy 200eur/kg kobe beef and eat it at home, or buy a northen european or spanish ribeye w bone and do it reverse searing, costs 35-40eur/kg, w proper seasoning, and I can eat much better at home.
This is retarded advice. Michelin and Gambero Rosso both recommend amazing restaurants that stand out compared to the average, and when you're on vacation it's worth it to get something above average
Hello Guga! First time a comment a video of yours, but I feel the need to defend my country 😂 First, the Chianina is a cow race that has to be eaten rare, that's the best way to really feel the good flavour of the beef. If you find it chewy, probably it wasn't the best quality or it was still cold on the inside. Being Chianina a cow that works a lot, the meat has very little intramuscular fat (I think that a Choice grade in US already has more), if you take it to an internal temp of medium-rare, then yes it's going to be super chewy and not juicy at all! Because there's almost no fat melting to make the steak juicier and to enhance the beefy flavour. As a beef lover I've experimented that various time and it's something I think you can experiment too if you want, it might be a great idea for a video. The same concept applies for another prestigious italian race of cow, the Fassona Piemontese. Clearly it becomes a problem when you do serve blue-rare Angus like a lot of Italian steakhouse sadly do, but technically it's a good way to serve our prestigious beef races. Last, a cultural thing, actually it is true that a lot of italians like to eat grilled beef with no salt, although I completely agree with you that it's much worse.. Also, the belief that cooking it with no seasoning you're going to preserve the beef taste is very very strong, probably many locals would stop going to a strakhouse if they get a steak that is already seasoned.
@@BjornTheCat-3 I really hope you can have a good experience! In Florence's city center I have eaten a delicious Chianina at "Osteria Del Gatto E La Volpe", the beef is quite pricey but highly recommended!
I agree but in my opinion the problem is above all cultural. It's a clash between two completely different cultures, the American one and the Italian one. The former is used to getting satisfaction when the flavors are very strong, messy, intense and complex. I think animals in the US are also raised differently and given different hormones. Marbling is an issue that in our country still contrasts greatly with the belief that good meat is lean, nice red and without fat. We are used to simpler flavours, which capture the essence of the quality of the main raw material which must not be overwhelmed by excessive condiments or marinades. Salting before cooking is also considered a mistake as salt, being hygroscopic, causes water and juices to escape from the meat if placed on it when it is raw. I don't know if that's really the case; the fact is that in my opinion when it comes to meat we certainly have the opportunity to have our say but we also have a lot to learn from others.
At 0:55 you can see the mother of all sins: serving the steak on a hot cast-iron plate. I don't even know when it started, most likely in the 80's when food presentation became more important than food taste, but many steakhouses still do that here in Italy. It's done as a means to preserve the heat inside the meat, but what really happens is that the under side of the steak keeps cooking all the way through and it ends up tasting like boiled meat.
I'm Italian Guga and have been a follower for a while. And definitely, learning from you, I cook my steaks PROPERLY. I do the seasoning, the basting, the fat rendering. I can't eat steak in restaurants anymore 😂 As you said, Italians have great pasta. But steaks? Yeah we have to learn a lot! And definitely we eat it with salt!
sono italiano e ho imparato a cuocere la carne guardando i video di Guga.Grazie Guga. Next time you are up north let me know, me and my family will be glad to have you and show you what i have learned. From the beef bought from local producer, to seasoning (which is only salt and fresh crushed garlic), to olive wood mixed with cherry logs.... it's a m a z i n g !!!
Maddai...è entrato in due trappole per turisti, ovvio che abbia mangiato da schifo. Nel primo a Bari, ti sembra logico ordinare una Fiorentina? Ho capito che se è sul menù ti può venire in mente di ordinarla, ma solo se sei un turista appunto...nel secondo caso invece, a Firenze si trattava di una palese trappola per turisti e anche mediocre. Fra l'altro hai sentito l'accento del cuoco che parlava italiano? Non era né di Firenze, tanto meno Toscano, ma probabilmente Calabrese. Voglio credere e sperare non ci sia cattiva fede da parte di Guga nell'aver scelto dei locali simili per far sfigurare la ristorazione italiana. Sta di fatto che ha scelto degli esempi pessimi per provare il suo punto.
Hi Guga, Luca from Italy. I totally agree with your thoughts about our meat. Let me explain what we (wrongly) think about seasoning the steak. First, we think that adding the salt before to cook the steak, may drain out the juice. Second, we have this drama of super high quality food products (and it is) so as an act of faith, we don't want to modify their taste at all. Third, we think that more fat is equal to die younger. That's why our meat is tasty but chewy like a piece of rubber. Last but not least bistecca alla fiorentina is a scam. I never ever felt satisfied when tried ones. It's too chewy, it's too big to be eaten fast and when it's starting to become cold is awful. Not that much for a premium price of about 100 USD for each steak. We are so pride of everything about cooking that we stopped using our brain. I know you can't be too nasty in your videos so I hope I did it for you :)
Hey Guga, been watching your videos for a while, keep up the good work! Chef from Greece here, from what I know about Florence, they had a salt embargo from Pisa. Bread in Florence does not have salt since, very possible that the steak followed the same path.
Just to add on, my friend Peter does not use salt ever, but when I cook I season and when he eats he says it is lovely, seasoning adds to the flavour, whereas if you add the salt later you can taste it.
@@sebastienbusque2312 well lets start with what rendang is , rendang us an indonesian dish where meat, typically beef is simmered with coconut milk and a paste, that paste is rendang paste, its usually made by mixing like shallots, lemongrass, galangal, ginger, turmeric, a variety of chilies, cardamom etc
This is interesting. I'm an American, who believes in seasoning food. I've also been living in France since 2009 and am married to a French lady. Here, the habits seem to be much like what you experienced in Italy: little to no seasoning, rarely salt or pepper on restaurant tables, and even a preference for thin steaks! So get this. I start cooking meat for my wife and other French people the Guga way, well-seasoned, charcoal or sous vide, always salt and pepper on the table, and steaks at least 3-4 fingers thick. Guess what? They love it
French here, you are right about the fact that french cooks are aligned with their italian counterparts regarding the lack of proper grill culture but be honest : there is almost always salt and pepper on restaurants tables.
Yous should go to Spain, most specifically the Basque Country and try some chuletón (steak) in restaurants like Izeta in Zarautz, Basque Country, or Casa Julian in Tolosa, Basque Country. Amazing video btw!!!
as an italian the raw flavour is something that locally we enjoy more, for the seasoning im with you. you can still cook it more on the hot stone which is how it is intended to be done
I'm from Australia, I grew up with no salt on anything I ate so I am quite sensitive to salt and rarely add it to anything BUT when I cook or BBQ steak it HAS to be seasoned!! I don't put anything on it after cooking (some people salt before they eat) but it just cooks better once it's been seasoned for sure.
It’s true that meat does naturally contain quite a lot of salt. It’s why dogs don’t crave salt - they get it from a high meat diet. Gugga has built up a tolerance and needs more added than Italians. If you get a chance, go to Fallow in London. It’s one of the few places with real game changing steak I’ve encountered. Dry aged, grass fed, ex dairy cow. You need to book like 3 months ahead though.
Similar things happen in argentina, the meat is not seasoned with salt while cooking.Most of the times is a restaurant decision, cause many people have blood pressure issues and they choose not to consume salt. Thats why salt goes on the table and for everyone to put it or not. What i will say its that there is no excuse not to use garlic, and some other flavor enhancers while cooking. I guess that its like this in italy.
@@Elektero Thats a very flawled reasoning. What if i like garlic ? what if i like meat ? Also, garlic enhances flavors too... There is no real reason not to use spices and other flavors on food.
I put salt on the meat before grilling, and the pepper I put after the grilling, I leave the meat to rest after the grilling, if I have grilled it kinda 6min, I leave the meat same time (6min) to rest, when I cut the meat after that I put fresh grounded pepper over it, but salt comes always on the meat before grilling!
Yes, but season wisely. Don't dump a salt shaker in there, and consider other seasonings as well. One reason I started cooking for myself is that I can control how or what goes into my food. But I really don't care what you put on yours, as long as you are considerate about what guests might prefer (and most guests won't say a thing, because they are polite.)
With salt. In fact, Guga taught me I wasn’t using enough salt. When I started seasoning & cooking my steaks like Guga does…the flavor of our steaks went through the roof 👍😎🇺🇸🇺🇸🥃
@@watchit3746 Steak isn't what you eat if you're trying to eat healthy. If you're trying to eat healthy, just eat steak less, but when you do, eat it properly.
@@JorenMathews yes, but you know what makes a steak more healthy though? Less salt and avoid carbonize it as Guga often does with so much black spots. That no more caramelization at that point.
Fiorentina is a very thick cut, so if you cook it medium-rare you would get huge grey bands. Also chianina or other italian beef (such as fassona piemontese) don't have much fat in it, so the more it cooks the more gets chewy. Maybe it was a little undercooked (imho it was), 'al sangue' means rare, not blue, not raw. On salt I agree, I'm italian and I always ask for salt...
L'unico che dice una cosa intelligente......qua non hanno capito che la chianina non puoi farla ben cotta o media come il manzo più grasso.....il tizio non lo sa perché in America sono mediamente più grasse
@@Mat-eq8mkrespectfully, I disagree. Fiorentina is a very thick cut, two ribs, there's no way you don't get huge grey bands if you want to cook it medium rare (unless you sous vide or reverse sear, that in this case is also wrong because the perfect doneness for that kind of meat is rare)
I can only agree with Gaga. On the other hand, when I have eaten bisteca in Italy, I have always ordered it medium rare. And it has been almost perfect. 👍😀
Love Vito...the man taught me so much about pizza years later I make my own pizza outside. I've made all the styles...nyc style, Detroit style, bar style, and new haven style. But it all started with my man vito.
I completely agree Guga! Been around southern Europe this year and we like food and are amazed of how many good restaurants don’t salt their food enough. Being from Sweden we suspected it could be our local tastebuds - used to (too much?) salt. But no! Meat especially needs salt and a lack of it, you are missing out on the meat taste! Now the past week in Spain we fried our own meat at the table and thankfully it was pre-salted.
My wife is Italian (from Sardegna) and according to her mother, years ago , salt was extremely expensive and remained so into the 70's , so apparently most people adapted using less or no salt. It was sold in the Tabacchino along with cigarettes.
@@olijaun Dude... You need a large flat piece of land to be able to "just dry some sea water in the sun"... Which there are very few, at least near a salt water source, in Sardegna.
I’ve read many comments and would like to play devil’s advocate. While Guga is undoubtedly a master of meat, there are a few important points to consider. Bistecca Fiorentina isn’t just a dish-it’s a culinary tradition rooted in Tuscan culture. It’s made from the Chianina cow, a breed known for its lean meat with minimal fat. Because of this, the steak must be cooked very lightly-rare or “al sangue,” as Italians say-since overcooking can make it tough. This is quite different from marbled steaks common in the U.S., which depend on fat for tenderness and can handle more time on the grill. Understanding these cultural differences is essential, as each country has its own way of preparing and appreciating beef. Bistecca Fiorentina doesn’t need the heavy seasoning or extra salt often used on American steaks because the quality of the meat speaks for itself. Like many Italian dishes, its beauty lies in simplicity-a hallmark of Italian cuisine, known for some of the best food in the world. Just because one prefers heavily seasoned meat doesn’t mean Italians don’t know how to cook it well. Lastly, I’ve found that searching for restaurants on Google doesn’t always reveal the hidden gems locals frequent. While Trattoria Dall’Oste is a solid choice, I personally seek out places where locals dine to enjoy the most authentic experience. For Bistecca Fiorentina in Florence, one of those places is I'Brindellone. Their Bistecca and ribs are exceptional, and I highly recommend it to anyone visiting the city.
hey guga i live in italy and the italians want to eat it like this because they say they want to taste the meat not the salt is hard to make italians changing mind especially in florence i prefer to season it the night before
I have family who THINK they don't want salt, but they do. They will refuse to use it and then say my food tastes better when the only difference is I use salt and msg.
So interesting to see your take on steak in Italy! I've lived here for over 20 years, wherever I order Fiorentina in Italy every single time I send it back to be cooked properly even though I explained how I wanted it cooked when ordering. Their reaction is usually one of surprise, like I'm committing some kind of sin!
60-day aged rubia gallegas are the best for me. I tried nearly all high-end cuts. It is not as marbled as wagyu and hanwoo, but the flavor is so much better. :)
I don't like this video because it is full of specious claims, like calling the pasta spaghetti or saying the beer was served in a wine glass (not knowing about all the kind of beer glasses used in Europe). Furthermore all the situations seem to be artfully created to discredit.
I'm italian and Guga was perfectly rigth! I'm from Rome and it's very hard to eat a good steak around here, and i don't talk about the meat quality but the way it's seasoned and coocked. We need more Guga in Italy!
Seasoning a steak is a must. I always use salt, pepper, and garlic powder. As an alternative, you can make pockets in the meat for cloves of garlic. I stopped using steak sauce of any kind once I started properly seaoning the meat.
To be honest, as an Italian I have always been disappointed of stakes I had in restaurants. But also to note is that the Chiana cow which is traditionally used for fiorentina stake was originally a working breed, not a meat breed. Most of the appeal is because of the size and not the actual quality of the meat
Can’t agree more. We just visited Florence this summer and had T bone steak at 4 different restaurants, including Trattoria Dall'Oste. I asked for medium so it’s better, no raw meat but still rare inside and medium in most other parts. It was still delicious, and much better than the other 3 rural restaurants who only cook raw steak. It was very very chewy, not a fan
You have to try it with high quality olive oil and sea salt… the specially the olive oil makes a big difference… 2nd you’ll have to slice the in fine strips… in combination you’ll get a carpaccio-like fckn delicious flavor explosion
Maybe it’s more useful to save yourselves from your own toxic food, since Italy thrives with one of the healthiest populations thanks to its natural, wholesome cuisine.
Okay salt? Before instead of after cooking Is not toxic and cooking it to medium rare instead of raw is also not toxic. Your comment here is invalid. Good day.
@@LucasWilliams-qi7pi fiorentina is not only a cut but also a way to cook it. If you don't like it, fine, but pretending people should abide to international taste is sad
@@Elektero I’m not against it. You misunderstand. He was calling the way guga enjoyed it as being toxic food. It isn’t, adding salt before instead of after isn’t more toxic nor is cooking it to medium rare instead of raw isn’t more toxic. That’s all I was pointing out. I respect how people like their food. Just simply correcting an incorrect statement.
I love Guga, he's like my steak uncle. If I made one for him I'd be acting like I wasn't watching him eat it and even if it was shite he'd be like "That was something I haven't tried before, you should try it on a charcoal grill little buddy" as he spits it into a napkin 😂
😂 so true!!! "Pane azzimo"... cmon put that salt in!!! Fortunately with no salt it's only the tuscan bread. Italian food is so good but we are absolutely KO with 2 things: steaks and ribs!!
I mean it's the pane sciocco and it was made to not pay taxes on salt. You might be Italian from New-York at this point. And it's actually very good when used with Lampredotto sandwich tho
You dry brine your steak THEN you use flake salt on top with pepper after. Salt crusts and pepper burns. Pepper AFTER you cook. Garlic power is fine to preseason with too.
I'm Italian and I have to say you are right. Intalians understand meat as Amercans understand pasta & pizza. We both have to learn a lot each other to eat the best way we can! Great Vito Iacopelli! I still laugh a lot when I think about the joke he made comparing his grandfather to a bicycle! Loved You! In Rome we have the rudest version: "If my grandfather had three balls he was a pinball machine"
Guga. You really need to try 'pré-salé' meat. Meat can indeed get salted by itself. Close to where I live we have a marshland where they cows graze on salty grass. They are indeed salted by nature. It still needs seasoning but the meat is indeed naturally salty. In France there are also various places where they do this
I love how he thought he could stomp guga with horse meat. Like I’m convinced you could bring him polar bear meat and he’d be like “is this polar bear?”.
I didn't salt my steak until I started watching this channel. Now I do it every time. What frustrates me about ordering steak in Europe is that you know the breed - but rarely the cut.
In italy it is quite common to have salt and pepper on the table so you can put as much as you like, the downside is that it does not penetrate nor will it taste the same as when cooked with salt and pepper.
