Moto GP’s Riders – Today the Moto GP’s weekend in Mugello starts officially. Before riding their bikes, the Moto GP’s riders went to Villa Savelli, near the Tuscan circuit, for a barbecue with the local star, the Florentine steak.
Dario Cecchini was the master of the Moto GP’s riders. He taught the art of cut and bake a Florentine steak. Andrea Dovizioso and Danilo Petrucci, the leader of the Moto2 Alex Rins and the rider of the Valentino Rossi’s team in Moto3 Romano Fani were the students of Cecchini. “The Florentine steak must be high four fingers of my hand.” began Darion Cecchini. “Then it must cook 5 minutes by foot from bone and 8 minutes per side. The secret? The meat good.” he said. What about the Moto GP’s riders? “I give me a low rating.” joked Andrea Dovizioso. “Above all it was cool to see how Dario is passionate about what he does.” Pertucci was “sad” because he must follow a diet. In fact, his excessive weight could damage its performance on the track. “Lately I don’t eat meat, but last night when I got here in Mugello I ate it. Because if you want to find the best meat you must come here. I could only taste and it was even better than yesterday. I really enjoyed with Cecchini.”
Moto GP’s Riders and Florentine Steak
The steak was born on the night of San Lorenzo in Florence when they roasted veal quarters in the square. Its name is due to a group of British travelers. They name it “beef steak”. In Florence, the name changed in “Bistecca”. The steak is obtained in the loin with tenderloin, sirloin and the bone in the middle of the T. Connoisseurs claim that its thickness should not exceed two fingers and the weight must reach at least 600-800 grams per serving.
Source: La Nazione