La Toraia di Enrico Lagorio
The chianina hamburger
It’s the most Tuscan of breeds, the one used for the real Bistecca fiorentina. Many things have changed over time, but the care taken at each step, starting with breeding and the choice of organic fodder, has remained the same. In Enrico Lagorio’s Toraia workshop, the Chianina is the undisputed protagonist and rightly so: her meat, rustic, with the right amount of savoury marbling, becomes a hamburger and is served in a bun.
These buns are baked in-house, left to rise for a long time and made with a mixture of exclusively Tuscan flours. Alongside the burgers, La Toraia by Enrico Lagorio proposes another classic street food, reinvented Tuscan style: the hot dog made with Tuscan pork bred in the Rufina hills after months of free range grazing.
Paired with the meat are salads, grilled vegetables and onions cooked in beer, as well as the must-have French fries. Made with real potatoes, peeled and sliced home style. Quality and goodness never go out of fashion.
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It’s the most Tuscan of breeds, the one used for the real Bistecca fiorentina. Many things have changed over time, but the care taken at each step, starting with breeding and the choice of organic fodder, has remained the same. In Enrico Lagorio’s Toraia workshop, the Chianina is the undisputed protagonist and rightly so: her meat, rustic, with the right amount of savoury marbling, becomes a hamburger and is served in a bun.
These buns are baked in-house, left to rise for a long time and made with a mixture of exclusively Tuscan flours. Alongside the burgers, La Toraia by Enrico Lagorio proposes another classic street food, reinvented Tuscan style: the hot dog made with Tuscan pork bred in the Rufina hills after months of free range grazing.
Paired with the meat are salads, grilled vegetables and onions cooked in beer, as well as the must-have French fries. Made with real potatoes, peeled and sliced home style. Quality and goodness never go out of fashion.
the shop
