Arrosto Fiorentino – Rare Rump Roast with Herb Salsa

Arrosto Fiorentino is a traditional Tuscan dish that exemplifies the region’s simplicity and focus on high-quality, local ingredients. The term “arrosto” means “roast” in Italian, and “Fiorentino” refers to Florence, the capital of Tuscany. This dish, which involves roasted meat, has deep roots in the rich culinary traditions of the Tuscan countryside, a region known for its robust flavours and respect for natural ingredients. Great ingredients and simple cooking make this dish shine.

The history of Arrosto Fiorentino is closely tied to Tuscany’s long-standing traditions of cattle breeding and hunting. Florentine cuisine has always been heavily influenced by the availability of game and livestock, especially beef and pork. Tuscany has been home to the famed Chianina cattle, one of the oldest and largest cattle breeds in the world. While meat from the Chianina contains less intramuscular fat (or marbling), the fat it does have is distributed in a way that provides an excellent balance between tenderness and rich flavour. The result is beef with a more delicate, refined profile that stands out for its natural ‘beefy’ taste rather than an overtly fatty texture. Originally used for agricultural work, Chianina beef became highly prized for its flavour and tenderness, forming the base for dishes like Bistecca alla Fiorentina and, of course, Arrosto Fiorentino!

Arrosto Fiorentino embodies the Tuscan culinary philosophy of “cucina povera”, or “poor kitchen.” This concept revolves around making the most of simple, readily available ingredients and turning them into something delicious. The term refers not only to the economic constraints of the people who practised it but also to their resourcefulness and creativity in transforming humble ingredients into satisfying dishes. This particular dish is a prime example of how basic, locally sourced ingredients can create a truly exceptional meal. By treating the meat in a simple way, we not only save ourselves time, but it also allows us to appreciate the cut of meat itself and how uncomplicated cooking is oftentimes best. Though born out of necessity, cucina povera has become celebrated for its sustainability and focus on simplicity.

This rare roast rump is often served with contorni (side dishes) like roasted potatoes, seasonal vegetables, or polenta. It is fabulous served with our Spiced Spinach – fresh and nutritious, sautéed spinach or greens provide a refreshing, slightly bitter contrast to the richness of the roast beef. Or perhaps our Garden Greens & White Beans? Polenta is another great option – it can be served soft and creamy or allowed to set and then fried or grilled for a crispy texture, or a colourful platter of grilled seasonal vegetables would work well too. Think zucchini, eggplant, bell peppers, and onions – which can add both flavour and vibrancy to the meat. In terms of wine, Arrosto Fiorentino is usually paired with robust Tuscan red wines like Chianti or Brunello di Montalcino, both of which complement the dish’s rich, savoury flavours.