The news
Where to eat the best steak in the world? The thick one, made of good, marbled, aged just right and seasoned to perfection meat? This ranking has been established by World 101 Best Steak Restaurants, and in addition to rewarding distant restaurants, has also come to Italy. Holding firm at the top are Parrilla Don Julio of Buenos Aires, Hawksmoor of London and American Cut Tribeca of New York, in seventh place in the ranking bursts The Due Cippi of Saturnia, a new entry, with the highest Italian score, above Trattoria dell´Oste in Florence (position 24), Braseria di Osio Sotto (Bergamo, position 42), Regina Bistecca in Florence (position 45), Asina Luna in Peschiera Borromeo (Milan, position 66) and Bifrò in Turin, with Roberto Pintadu (position 78).
@I Due Cippi
@Trattoria dell'Oste
An unexpected award, as told by Alessandro Aniello, who runs the restaurant together with his brother Lorenzo. "Seventh place is the result of a path we took after taking the reins of the restaurant founded by our father Michele in the 1970s, which even at the time had the words "Various breeds on display" and cooked them by the fireplace. There were three anonymous visits from inspectors." - he continues, innkeeper, soul of the restaurant and passionate narrator of the dishes cooked by his brother, an exceptional "meat artist," a punctual performer of grilled meats and great classics of local cuisine reinterpreted in a contemporary key.
@I Due Cippi
We could call Lorenzo, the ultimate proponent of gourmet grilling: he applies the concept of refined cuisine to the treatment of different cuts in the large fireplace, together with his trusted right-hand man Vincenzo. Sweetbreads, pigeon, tongue, and vegetables are cooked on live coals, fueled by oak wood, acquiring incredible and original nuances.
@I Due Cippi
The restaurant is in the historic square of Saturnia in the province of Grosseto. As soon as you cross the threshold, you immediately get a sense of the restaurant's philosophy, where the grill takes center stage, as does the dry-aging, where some 90 or so matured sirloins currently rest, surrounded by exposed beams, bricks, and lit fireplaces.
@I Due Cippi
Dry aging? Well, yes, it is a mandatory step in meat preparation according to Lorenzo. He takes advantage of this technique in the three exposed cabinets and a special cell that allows it to be extended for up to a year. "We manage to dry-age more than three tons of meat at the same time: they are then served with a minimum aging of sixty days, but we can easily reach up to 200 to 300. Of course, we do not, however, serve meat based on the number of ‘days of maturation,' but serve it when it is ready to be consumed at its best"- Aniello stresses.
@I Due Cippi
It sounds like a lot, but that’s not all. The menu at I Due Cippi is broad and cross-sectional: you can taste the most sought-after and famous meats in the world, especially from Spain, with a focus on local farms with Black Angus bred in Italy, Piedmontese cow, Chianina and some dairy breeds such as Frison and Simmental. But in addition to the barbecued meat, purchased in its best cuts with sustainable mandates, a special note goes to offal, enhanced with a creative and conscientious touch.
@I Due Cippi
“Sustainability is an important segment," the chef concludes, "and animal welfare is a priority for us: ethical methods are used, the animals grow healthy and are fed hormone- and antibiotic-free raw materials, with a preference for pasture-raised livestock." Good, ethical, and sustainable meat that is artfully cooked and served in a family-run atmosphere: this is I Due Cippi, the best temple of grilled meat in Italy and seventh in the world. What are you waiting for to try it?
Source: repubblica.it
