Bistecca alla Fiorentina

Bistecca alla Fiorentina is the iconic dish of Tuscan cuisine: a thick-cut ribeye steak from Chianino beef cattle (IGP protected breed), at least 5-6 cm high, cooked over oak or olive wood embers, served strictly rare. The cut includes both the tenderloin and strip steak, separated by the characteristic T-bone.

Tradition dictates that the bistecca is never seasoned before cooking: only coarse salt is added afterwards, once the meat has already formed its crust. Cooking takes approximately 5 minutes per side, leaving the inside red and juicy.

The history of Fiorentina is connected to the feast of San Lorenzo on August 10th, when the Medici family would distribute roasted meat to the people. It pairs beautifully with fagioli all'olio and a Brunello or Chianti Classico wine.