If you will be travelling to Florence anytime soon, you should prepare your palate for the delight that is Bistecca alla Fiorentina. What makes this meat dish so special is that it is made from only one ingredient; meat alone. It is a T-bone steak that’s at least 3 fingers thick. The meat isn’t from just any cow; it comes from Chianina cows which are found in Tuscany. Because the diet of the cows affects the taste of the meat, they are fed on very specific grasses that grow in the region and nothing else. The cows are left to wander free where only these grasses grow. They are usually slaughtered at the age of 2 years which means that the meat is very tender.
Bistecca alla Fiorentina stems from a centuries old tradition. It came about during celebrations to honor one of the Medici family which ruled for 200 years since the 13th century, Lorenzo de Medici. During the festivities, crowds would gather in the streets around fires and roast large chunks of meat. The tradition was easy to pass down because there were no additional ingredients to confuse people. Today, the meat is in the form of a T-bone steak that is prepared carefully over hot coals.
The quality of a Bistecca alla Fiorentina is determined by the quality of meat. It has to be very tender and it has to be ringed with a little fat. If you decide to prepare this little treat yourself, make sure that the T-bone steak that you choose has a lot of fillet – some butchers trim off fillet to make an extra buck. The best grilling results are achieved with woods such as ash and oak which add a special flavor and aromas to the meat. You don’t need to add salt or oil during the grilling process but once the steak is served, it can be sprinkled with a little olive oil and seasoning. This doesn’t mean that the meat needs any help – it is delicious just without olive oil or seasoning.
Grilling a Bistecca alla Fiorentina is a two step process. First, when the grill has become very hot the meat is placed on it for between 3 and 5 minutes. This is to harden the surface so that it can hold the juices in. After a crust forms, reduce the coals so that you have less heat for passive cooking. The meat is placed on the grill bone first and then roasted slowly. Traditionally, it is eaten rare but there is no reason why you cannot cook it until it is well done if that’s how you like your meat. It is usually served with baked potatoes and red wine.
If you plan to eat Bistecca alla Fiorrentina in a restaurant, you are better off getting recommendations from locals. Although many serve it, there are some that have distinguished themselves for serving excellent quality cuts. In some restaurants, you will even be able to choose a cut yourself and then have it roasted. If you choose this option, make sure you have a lot of time to wait for your Bistecca alla Fiorentina to roast. And if you are cooking it by yourself you can check our guide how to cook bistecca alla Fiorentina.
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I visited the Food Tours with my wife, we were looking forward to this some time ago and I can state that this tour bring to us very interesting time and experience in spite of the fact that we departed from Milano by morning train at 5,50 am. Our guide was young man and we enjoyed all morning together talking not only about the parmazan, balsamic and parma ham. I really appreciate it. He was very communicate, his driving was safety, very polite. Parmazan farm - amazing, balsamic farm -
My boyfriend and I thoroughly enjoyed the Foodies Tour, which included stops at producers of cheese, balsamic vinegar and cured meat. Paolo was an amazing tour guide – he's extremely knowledgeable, kind and a great communicator. We learned so much! It was really nice to be in a smaller group and most of the producers we visited were small so we were able to get a close up view of the processes. We'd highly recommend Emilia Delizia as this tour was truly authentic and a highlight of our trip!
thank you for the kind review
The tour of the Parmesan Reggiano cheese dairy, Balsamic Vinegar farm, the Parma ham and lunch at the organic vineyard was thoroughly enjoyed by our family of 4. Paolo was a gracious and knowledgeable host for the day and provided us with insights to the production of the cheese and balsamic vinegar which was enhanced due to his chemistry background. We would thoroughly recommend this tour to those interested in the specialities produced in the Modena region.
We had a wonderful tour, best part about visiting the Modena region!
The tour was perfect. I think Paolo would be a splendid ambassador for Italy in the EU. He knows how excellent Italian food and eating together can solve many major problems, and can stop aggressive behavior. Not the hunt for more money, but the well being of family and friends counts. Paolo shows us the products of ages of civilization and he did this like an artist. So after the tour we really love Italia more and we'll come back. We will call you Paolo, Thanks!
Following two tours with your guides this week I would like to express my thanks for some wonderful experiences.
Monday we did the tour of cheese making, balsamic and Salami which was very good and the guide Paolo was very knowledgeable.
The truffle hunt tour today was absolutely amazing, the guide Stefano is pure gold and the tour was built with much thought. Our best experience so far, by far.
Looking forward to more tours and fun next time we are in Italy.
The group (and me) was VERY satisfied. We really enjoyed the Parmegiano Regiano which was interesting and we got to buy some delicate and cheap cheese, the same with the balsamico. The Ferrari driving was off course an experience for life. The Winery lunch felt very genuine and the people there was really welcoming and nice people. The genuine feeling there was however the big plus for us.
Paolo was excellent as our guide. He also felt very genuine. He did not talk just for the sake of talking, but when he had something to say he did it in a respectful and nice way. Everyone in the group really liked him.
I wanted to let you know what a great day we had this past Friday on our tour with Jacamo. (Probably not spelling it right) He was very nice and explained everything to us. It sure gives you a new appreciation when you are slicing cheese. 🙂 Our tour ended with him taking us to the vineyard for a tour and lunch and there, Paolo, the owner could not have been more nicer. It was a perfect ending.
Please let Jacamo know what a great job he did and how much we really appreciated it and his knowledge
The website is well structured and we received a prompt answer to all questions. Gabriele supported us with all information we needed and the organization before the trip was excellent.
We had an air conditioned van, which was very relaxing through the whole tour. The first stop was the parmigiano production, which was very impressive and interesting. We could learn and especially see all the different steps and even taste the various aged parmigiano. The second step was the balsamic vinegar tasting. Finally the meat part was interesting in the museum but we hoped that we also could see more about the production and their work, but the tasting was delicious. In overall we had a very informative and well accommodated half day with our guide
It was great experience! We visited Parmesan cheese production, Balsamic vinegar farm, Ham museum and Farmer's lunch. Our guide gave us a detailed explanation, we were very satisfied. An excellent tour for a reasonable price, highly recommended.