I've eaten piles of beef in Brazil, and some imported Argentinian beef in the US, and enough Kobe to make my wallet scream at the mention of the word.

But, for me, nothing does it quite like beef from the Chianina cattle of Italy. I picked up two monster bisteccas from a small butcher in Levanto, Italy and roasted them over olive wood coals. Oil, salt... nothing, I repeat nothing, in steak land is better.

Dang it, now I'm starving again.

Cheers,

-Andrew