- About Us
- Olive Oils
- Filippo Berio Chef Inspiration
- Choosing & Using
- Contact us
A truly regional dish from Florence where it was originally known as carbonata because the steak was cooked over coals. Tradition has it that during celebrations in the early 1800s, it was customary to distribute slices of roast beef to the population. One legend recounts that in Florence, during the festivities of San Lorenzo, a group of Anglo-Saxon aristocrats asked for “Beef steak!” and the pronunciation "Bif Steik" was transformed by the Florentines into 'Bistecca'!
PREPARATION TIME: 5 minutes
COOKING TIME: 8-10 minutes
Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well-balanced flavour. A ripe, sweet and fruity taste with a peppery finish.