The Fiorentina steak
Bistecca alla fiorentina, or ‘beefsteak Florentine style’, consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle and is a favourite of Tuscan cuisine. The steak is grilled over a wood or charcoal fire, seasoned with salt, (sometimes with black pepper) and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, “Bistecca” are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, (if not accompanied by red wine), and accompanied by Tuscan beans as a side dish.
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