Typical dish of Florence
Florentine Steak
Florentine Steak is an imposing sight: a large T-bone porterhouse cut, thick and juicy, grilled over glowing embers. The surface is browned and fragrant, while the inside remains red and extremely tender, almost buttery when sliced. The flavor is intense and pure, enhanced only by coarse salt, pepper, and a drizzle of extra virgin olive oil. It is the undisputed star of a convivial dinner, often shared at the center of the table.
Season: Tutto l'anno€45–90
Why it matters
In Florence, the Fiorentina is not just a dish but a true gastronomic ritual. A symbol of Tuscan meat-eating tradition and of the Chianina cattle breed, it represents the pride of local cuisine and the art of grilling passed down through the centuries. Ordering a Fiorentina means taking part in a deeply Florentine cultural gesture.
Origin story
Its origins date back to the Renaissance and are often linked to the celebrations of San Lorenzo, when the Medici had roasted meat distributed to the population. According to tradition, some English travelers coined the name “beef-steak,” from which the word “bistecca” would derive. Over time the preparation became codified: Chianina beef, a thick cut, and extremely quick cooking over hot embers.
Typical ingredients
bistecca di manzo di razza Chianina con ossosale grossopepe neroolio extravergine d'oliva
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