"Bistecca alla Fiorentina" is a renowned Tuscan dish that showcases the region's commitment to simple yet high-quality cuisine. This traditional Florentine-style steak is a Tuscany culinary icon, known for its distinct preparation and robust flavors.

​Key features of Bistecca alla Fiorentina:

1. Cut: The steak used is typically a thick-cut T-bone or porterhouse, ensuring a generous portion of both tenderloin and sirloin.

2. Grilling: The steak is seasoned with salt and sometimes olive oil, then grilled over an open flame or hot coals. The grilling process imparts a delicious smokiness to the meat.

3. Rare to Medium-Rare: Bistecca alla Fiorentina is traditionally served rare to medium-rare, allowing the natural flavors of the beef to shine. The inside remains tender and juicy.

4. Size: The size of the steak is substantial, often meant for sharing. It reflects the Tuscan preference for simplicity and emphasizing the quality of the meat.

5. Minimal Seasoning: The emphasis is on the quality of the meat itself, so seasoning is kept minimal, allowing the beef's natural flavors to be the star.

6. Local Beef: Authentic Bistecca alla Fiorentina is made with high-quality, locally sourced Chianina beef, a breed native to Tuscany known for its tenderness and flavor.