In tribute to the crazy, Dante quoting, Tuscan butcher Dario Cecchini I'm giving tri tip the Italian treatment. Even in the US it was, until recently, a West Coast specialty. Now they are catching up on the East Coast. In Italy however my impression is that this muscle mass is not seen whole but rather cut across the grain into cutlets and the like. However it does lend itself well to Tuscan style beef where Chianina race of the animal is renowned. —pierino
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.