Where to Eat a Fiorentina Steak in Florence and be like a Local
Fiorentina, a name, a brand, and a dish which carries a number of images correlated to it. It reminds Italians of epic meals, foodie tours and stops on the highway for a meat-based break like those of cavemen. But Fiorentina is not something only locals can enjoy, tourists can taste this divine cut as well, but as the dish brings back beautiful memories for locals, it’s also cause of incredible scams for foreigners, so some care must be taken in order to choose the best Fiorentina while knowing what you’re paying for.
This myth hides misunderstandings and tricks for whoever isn’t knowledgeable on Fiorentina.
For example: fiorentina isn’t a steak obtained from animals bred on Fiesole’s hills, who relish in the sight of Brunelleschi’s dome, but it’s a cut obtained from a variety of bovines, some from Piedmont, others from Spain. Common to all, however, is the 20-day dry aging period, the 2-inch thickness and the fact that is made with the tenderloin and the sirloin. Then, the mythical chianina, the meat traditionally associated with this steak, is more suited for slow cooking dishes, like stews and braised meat.
Whichever cut is chosen, fiorentina strictly requires a preparation on embers (with a mix of woods chosen to obtain more aromatic fragrances) with temperatures that can raise real religious conflicts, while for what concerns the weight of the cut, to those who say “if it’s under the 1.5 kg (3 lbs), it’s not fiorentina” we should remind that since it’s the cut connecting a bovine’s spine, only Mother Nature has a say on that. If you want to know about traditional butchering in Tuscany you can check here.
Let’s dive into the subject with two warnings:
– Here we’ll only talk about restaurants and establishments on the territory of the city of Florence, without mentioning the famous trattorie (typical Italian restaurants, usually family owned) outside the city, like Trattoria Tullio in Fiesole, Padellina, the Ballini, the Cecchini, Sanesi in Lastra a Signa, where the taste of the meat is worth a stop.
– Never ask for a fiorentina well-done. Unless you want to be kicked out of the city with sneering laughter.
Let’s explore the best places in Firenze where to eat a true Fiorentina like a local!
Trattoria da Damasco
The perfect place to have a true 2-inch thick fiorentina with an excellent quality-price ratio. Convenient is also the location, close to Cascine, that can be reached by car and has a parking lot.
Everyone knows about this establishment, and is one of the best places where to eat a fiorentina. The steak is well worth it, and it’s cut right at the table by the waiters.
Family owned establishment in this restaurant loved by locals, who truly feel like they’re home in here. Perhaps it’s because of the restaurant’s own special type of wine, the rustic atmosphere, or maybe it’s because of the typical dishes on the menu, or for the excellent prices, but l’Brindellone is a sure hit.
Things to Remember: a good Fiorentina steak goes well with Chianti wine or a good Brunello di Montalcino wine. Florence can be explored on foot with a licensed guide and it is not all about the museums but Florence can be about shopping too!
Submit your review
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.
Nous sommes une famille de cinq et nous avons adoré notre expérience. Les trois endroits étaient choisis judicieusement. Notre guide était très généreuse et super gentille. Nous recommandons ce tour ( parmesan, vinaigre balsamique et jambon de parme).