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Bistecca Alla Fiorentina

Hi, folx!

In the middle of a trip to Florence and wanted to chime in on the topic of the famed Florentine T-Bone. We’ve been here four nights, now and have had the opportunity to try Bistecca Alla Fiorentina (Florentine T-Bone) twice. For those of you who don’t know what that is, it’s a massive (1.2 kilo, minimum) T-Bone steak. The famed Tuscan Chianina Beef is what you’re meant to hope for, and we just had that at Sabatini’s. the steak was very flavorful, but tougher than we expected—we were therefor a little let down. We were surprised, especially given that, two nights ago, we ordered the same thing at a less prominent restaurant in Oltrarno (Trattoria mama Gina) that didn’t advertise Chianina beef, provided more personal and less “slick” service, and served a steak that was much more tender and less expensive. Give Trattoria mama Gina a try… you won’t be disappointed.

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Probably the difference is that the Chianina breed has been selectively bred for a leaner meet, and is closer to grass fed beef here in the US. The other steak you had probably was a different breed, maybe corn or grain fattened, so more fat, more tender.