Cucina Tipica Quotes

“On the other side of the lot, beyond the corroding replica of “David” that fronted the piazza named after his creator, lay the city of Florence, a spooned circle of terra cotta and stone and pastel, split horizontally by the nearby River Arno and surrounded by verdant hills like a lush hood framing the face of a movie star. Jacoby felt wonder rise through his sternum and out his nose. It seemed like a model, a tiny replica of plastic pieces, of a make believe place, not a real place in real size made by the hands of men many centuries ago. A city of domes and towers and palaces, of ceramic tiles and stone, of four bridges that spanned the Arno, including the famous Ponte Vecchio, lined with shops of pastel facades. From high above, Jacoby wandered through the tourists who snapped pictures and pointed. He stood atop the paved slope that led down the hill toward the magnificent city, but he held still, fighting the current of enticement, the beckoning, savoring the feeling of anticipation like a child has atop a long water slide above an enormous pool.”
― Andrew Cotto, Cucina Tipica: An Italian Adventure

“The flavor was as profound and complex as any beef he’d ever tasted. Steak in the States was bland, in need of sauce, but this simply-prepared choice cut was perfectly grilled - seared on the outside, rare and warm internally - helped by hints of lemon and rosemary and coarse salt while letting the flavor of the meat itself dominate. Amazing. Transcendental. Good fucking lord.”
― Andrew Cotto, Cucina Tipica: An Italian Adventure

“The cooler was stuffed with bistecca fiorentina, a three-inch thick porterhouse from local cows, simply prepared. Probably the single most recognized dish from the region, the crown jewel of cucina tipica (typical cuisine). After the large grill face was lined with dozens of steaks, the host - on a platform in front of the grill - theatrically salted and peppered the steaks, then chopped lemons and minced rosemary. The steaks were quickly flipped by an assistant wielding long tongs, and delivered to the cutting table to rest before being surgically hacked into chunks and placed on ceramic platters where they were dressed with local olive oil, coarse salt, squeezed lemon and sprinkled rosemary.”
― Andrew Cotto, Cucina Tipica: An Italian Adventure