Florentine steaks
THE RITUAL OF THE LIVE EMBER
The true essence of the Florentine steak!
The Florentine steak is one of the most recognizable symbols of Tuscan cuisine. At Fuoco Toscano, this iconic dish becomes an experience that combines local tradition, technique, and absolute respect for the ingredients. Florentine steaks in Florence are prepared following a precise ritual, involving carefully selected cuts, high heat, and rigorous cooking times, to bring out all the authenticity of tradition in each dish.
Here, the grill isn't just a cooking tool, but a defining element. Each steak tells a story of select farms, carefully selected cuts, and a cuisine that seeks balance and consistency, rather than shortcuts. The result is a gastronomic experience designed for those who want to experience the Florentine steak in its most profound sense.
Meat selection: quality first and foremost
Our Florentine steaks in Florence are based on a clear choice: we work only with meats that meet rigorous criteria for quality, traceability, and respect for tradition. We select young steers, evaluated for structure, marbling, and tenderness, working with specialized suppliers who guarantee controlled supply chains and animal welfare.
Each cut is carefully selected to offer optimal grilling performance, enhancing the meat's natural characteristics without invasive interventions. This approach allows the organoleptic profile to be preserved intact, enhancing aromas, juiciness, and texture.
Fire is the symbolic heart of Fuoco Toscano's cuisine, but it doesn't define its entire language. Embers are present in a measured and deliberate way, enhancing the raw ingredients without obscuring their identity. This approach allows grilling to be integrated into a broader context, where each dish finds its place and role within the menu.
Conviviality is an integral part of the experience: dishes designed to be shared, respectful service times, and an atmosphere that evokes the most authentic feeling of being at the table.
The embers as a cultural element, not an exclusive one
Fiorentina di Scottona: balance, juiciness and finesse
The Scottona is a young female beef prized for its tenderness, juiciness, and balanced flavor. Its fine marbling makes it ideal for grilling over open fire: the fat melts gradually, preserving the fiber and developing delicate aromas and a soft texture. This results in a harmonious Florentine steak, where the heat enhances the meat without overpowering it.
It pairs naturally with medium-bodied, fresh red wines with balanced tannins. These wines have fruity notes and good smoothness, capable of pairing with the juiciness of meat while maintaining balance in the glass.
The Chianina Fiorentina: structure and character
Chianina beef is a symbol of Tuscan tradition, renowned for its firm meat, intense, and distinctive flavor. Its structure requires precise management of the live embers, sealing the exterior while preserving the succulence within.
This is a Florentine steak with a bold and persistent character, designed for those seeking a more structured experience. It calls for bold, complex red wines, with pronounced tannins and a long finish, capable of supporting and enhancing the intensity of the meat.
Fire as a language: cooking on live embers
At Fuoco Toscano, fire isn't just a technical tool, but a true expressive language. All Florentine steaks in Florence are cooked exclusively over live coals, without shortcuts or alternatives.
Managing heat, timing, and distance from the embers is the result of experience and sensitivity. The fire seals the meat, respecting its structure and amplifying its flavor profile, without masking its unique character. Each steak is left to rest for the necessary time, ensuring a balance between the crust and the juiciness of the interior.
The convivial experience: Fiorentina at the center of the table
Fiorentina steak was born as a dish to share, and that's how it's served. Each steak is placed in the center of the table, according to Florentine tradition, inviting conviviality and conversation.
The side dishes follow the same philosophy of essentiality and respect:
- beans in oil
- roast potatoes
- seasonal vegetables
Simple accompaniments, designed to complement the meat without distracting from it. The experience is rounded out with sharing menus, designed for those who want to experience the ritual in a complete and coherent way.
Food and wine pairing: when wine and meat speak the same language
Every Florentine steak finds its balance even in the glass. The wine and meat pairing is an integral part of the experience and follows a precise logic, tied to the structure of the cut.
Scottona beef is best expressed in medium-bodied reds, characterized by freshness, balanced tannins, and fruity notes that complement its juiciness without overpowering it. Chianina beef, on the other hand, requires more complex and structured wines, with substantial tannins and a long finish, capable of supporting the meat's strength and amplifying its character.
The dining room staff guides guests through their choices, creating a coherent dialogue between dish and glass.
FAQ
What is the difference between a Scottona and a Chianina Fiorentina?
Scottona offers a more tender and delicate meat, while Chianina has a more compact structure and an intense flavor, typical of Tuscan tradition.How are Florentine steaks cooked at Fuoco Toscano in Florence?
Cooking takes place exclusively over live coals, respecting times and temperatures to preserve the juiciness and flavor of the meat.Are the steaks served pre-portioned?
No, the Fiorentina is served whole in the center of the table, as is tradition, to be shared.Can I get a recommendation on which wine to pair?
Yes, the staff suggests wine pairings consistent with the type of meat chosen and the guest's preferences.
