Bistecca alla Fiorentina T-Bone of Tuscan Beef
The Bistecca alla Fiorentina is the most iconic steak of Tuscan cuisine: a thick bone-in loin, cut in the shape of a T, that holds the tenderloin on one side and the sirloin on the other. Each piece weighs around 1.3 kg, is vacuum-packed and kept refrigerated at 0/+4 °C, ready for grill or embers in any professional kitchen. It is sold by variable weight, so each cut keeps its natural character.
What the Fiorentina Is
The name «Fiorentina» identifies the Florentine way of cutting the adult bovine short loin, with the bone left in place. The central T-shaped bone separates two prized muscles: the lean, fine-grained tenderloin and the fuller, more flavourful sirloin. A genuine Fiorentina is generous in thickness, usually between four and six centimetres, and is never sliced thin: the height of the cut is what allows the classic searing on the outside and the rare, juicy heart inside.
Origin and Tradition
The steak takes its name from Florence, where it has been celebrated since the Renaissance as a symbol of conviviality. In 1991 the Accademia della Fiorentina was founded to protect the cut prepared in the manner of the Florentine butchers, according to the most authentic tradition. The cut is historically linked to the great Tuscan cattle breeds, raised on the rolling pastures of the region, and remains a centrepiece of Tuscan steakhouses and trattorias.
The Tuscan Beef
This Fiorentina comes from beef born, raised, slaughtered and butchered in Tuscany, the heartland of the great Italian steak. The meat is well marbled and aged to develop tenderness and a deep, clean flavour. It is distributed by Casanova Toscana Food S.r.l. (Montaione, Tuscany), a specialist in selected Tuscan meats.
Sensory Profile
Expect a bright red, finely marbled meat with firm yet yielding texture. The tenderloin side is buttery and delicate; the sirloin side is more robust and aromatic. Once grilled, the crust turns deeply savoury while the core stays rosy and full of juices, with the bone adding richness during cooking.
Professional Uses in the Kitchen
- On the grill or embers: sear over a very hot fire, a few minutes per side, then stand the steak upright on the bone for three to four minutes. Serve rare at the core, sliced off the bone.
- Cast-iron or plancha: for indoor service, sear in a screaming-hot pan, finish in the oven and rest before carving.
- Carved for sharing: a single 1.3 kg piece serves two to three covers, presented on the bone and sliced at the table.
- Seasoning: classic dressing of Tuscan extra-virgin olive oil, flaky salt and a turn of pepper after cooking, never before.
- Pairing: the traditional match is a structured Tuscan red such as Chianti, alongside grilled vegetables, cannellini beans or roasted potatoes.
Common Mistakes to Avoid
- Cooking it well done: the Fiorentina must stay rare at the heart, otherwise the cut loses tenderness and juiciness.
- Grilling it straight from the fridge: let it reach room temperature first for an even cook.
- Salting before cooking: salt the crust only after searing to preserve the juices.
Storage and Handling
Keep refrigerated between 0 and +4 °C and do not pierce the vacuum pack. Once opened, cook promptly. Bring the steak to room temperature before grilling and let it rest after cooking so the juices redistribute.
Who It Is For
An essential cut for steakhouses, Tuscan and Italian restaurants, gourmet trattorias, hotels and grill specialists, as well as private customers looking for the authentic Florentine steak experience at home.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, steakhouses, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
