The New Florentine Steak Experience ™
In this first-of-its-kind cooking class in Florence you will cook up your very own Florentine Steak – Bistecca alla Fiorentina! Here, in one of the finest traditional trattorias in Florence – the city of the beef-steak.
Learn How to Cook & How to Eat the Bistecca Fiorentina!
We have teamed up with the best experts to give you a cooking class in Tuscan cuisine including where you’ll prepare a 3 course meal to be enjoyed alongside your sumptuous steak.
Discover the Wine & Sides for the Florentine Steak
You will be warmly welcomed at the restaurant with a glass of local wine, while donning your chef’s apron, before learning to cook your very own steak!
You’ll also prepare a classic Tuscan starter and side dishes such as cannellini beans and ‘fettunta’ – giving an insight into the regional and seasonal foods used in traditional local cuisine.
Enjoy the Bistecca Fiorentina in a Traditional Tuscan Trattoria
We’ve chosen one of the best local trattorias in Florence that uses the best quality certified Chianina steak meat. You’ll enjoy your meal in a warm authentic setting. Our wonderful little local trattoria (traditional Florentine restaurant) is located close to Piazza San Martino in the very heart of Florence’s historical centre and close to everything. It’s an easy 15 walk after our David tour to reach the restaurant.
Live the Experience & Take Home the Know-How!
You’ll go home with a recipe and tips and hints on what you need to order at the butcher and what ingredients and cooking techniques will make for a truly delicious mouth-watering steak at home.
You’ll also learn about how high quality ingredients and seasonal produce is a cornerstone of Italian cuisine.
We’ll have good Chianti wine from the region to taste and enjoy.
This is an immersive hands-on experience where your great guide explains and ensures you know all about how to cook the best steak of your life.
What you Get with your Florentine Steak Experience:
- A cooking lesson learning the trick of Italian cuisine!
- Starter of classic Tuscan anti-pasti ‘Fettunta’: toasted Tuscan bread with olive oil drizzled on top
- Secondo or main course: the steak and dishes you’ve cooked! A good Florentine Steak is usually around 1-1.2 kilos – that’s over 2.5 pounds! Because the steak is so big, traditionally they are served in the center of the table to be shared and you serve yourselves. Don’t worry, there will be plenty! See our blog on how Florentine Steak is traditionally enjoyed.
- A choice of Tuscan side dishes: roasted potatoes, greens, salad and traditional Tuscan white beans
- Dessert: we have a delicious Tuscan dessert of “Cantucci'”: local handmade biscuits that you dip in Vin Santo – “holy wine” to enjoy-divine!
- The wine to accompany is a good honest local Chianti wine with a story to tell.
- Water, of course!
What is a Florentine steak? (Bistecca alla Fiorentina)
The Florentine Steak is a T-bone or Porterhouse steak cut from the ancient Chianina breed of cow, reared in the Tuscan countryside. The best restaurants have certification that they are using the real meat of these cows.
Bistecca Fiorentina – or Bistecca alla Fiorentina – first became known in Florence during the Renaissance period. Now it is a legend in its own right.
It’s typically served rare and, due to its size, served in the middle of the table shared between 2 or more people. The Florentines eat their steak, not with fries, but cannellini beans, unsalted Tuscan bread and roast potatoes. It’s delicious and one of the great iconic gourmet experiences every one visiting Florence should enjoy.
Whilst many food and wine products are exported around the world, the Bistecca alla Fiorentina has to be enjoyed here in Florence. Made from the white Chianina cow, one of the oldest cattle breeds in the world, this steak has been eaten here for centuries.
Tuscany is the Best Place to Taste the Best Steak
Attempts have been made to export the Chianina cow. But the steak has never been as good as it is here where the breed has roamed for thousands of years. The cattle are kept in open fields around Tuscany.
What is the best way to cook a Florentine Steak?
Cooking the Florentine steak is a true art. Cut with one sharp chop, this T-bone loin steak is served in 28-42 oz (800-1200g) servings, and usually very thick! The grill temperature is measured to 550 °F before the room-temperature steak is placed on the searing heat, about 5 minutes on each side, sealing in the flavor. A good rest is crucial before eating.
How to Enjoy a Florentine Steak?
The original Florentine steak, ordered as a main meal, is usually shared between 2 or 3 people. Don’t worry, it’s huge and we can assure you there will always be enough to enjoy! Served on a wooden chopping board, with salt, pepper, drizzled with extra-virgin cold-pressed olive oil, and a wedge of lemon for those who wish to squeeze some fresh juice onto the steak. See our blog for more information on how to enjoy a Florentine Steak.
How Rare should a Florentine Steak Be?
Slicing the tender steak, you will see the steak is cooked well on the outside, but almost rare in the middle. Florentines take their steak pretty seriously, so if you’re used to a well-done steak you might want to try it their way before asking them to put it back on the grill!
Read everything you need to know and more about Florentine Steak on our blog
Our Commitment to Environmental Sustainability
It is at the core of our restaurant partner’s policy to be respectful of the environment and work actively to reduce their impact.
They are proud to work in collaboration with the organization Treedom which helps social and economic development in undeveloped areas or affected by natural disasters through planting trees such as banana and cacao trees. This helps local communities while also absorbing CO2. Every 14 cover charges purchases one of these trees in countries including Haiti, Cameroon and Bolivia.
They actively work to save water by using compostable wheat bran plates instead of washing up and use eco-friendly biodegradable cleaning products.
They are plastic free, all materials are compostable.
The grills used are electric and the restaurants are completely powered by certified renewable sources of electricity.