Steakhouse
Florentine steak:
an emotion not to be forgotten
It is the crackling of the embers that breaks the silence, it is the warm scent that rises and fills the air,
it is that suspended moment in which time seems to stand still as the meat rests on the hot grill.
Fiorentina isn't just a cut: it's a fragment of history that lives on. It's the memory of ancient city festivals, when the glow of the flames illuminated faces and the fire's reflection made meat a gift to be shared.
Florence tells its story every time a steak sizzles on the grill: with its pride, its simplicity, its passion.
We preserve this tradition by choosing only superior meats, checked and selected one by one,
because every Fiorentina deserves to be experience, intensity, warmth.
Every cut is a promise:
that of a full, authentic flavour, capable of evoking sensations that speak of territory, origin, character.

Discover the Chosen Races.
CHIANINA
Ancient elegance and essential flavour
Chianina beef is considered a European excellence not only for its millennia-old history but also for its culinary qualities. The meat is characterized by:
- Low marbling, therefore a clean and direct taste.
- Thin muscle fibers that give a surprisingly soft texture despite the lean cut.
- Delicate but persistent flavor, ideal for cooking rare, perfect for enhancing its natural sweetness.
In the kitchen, the Chianina Fiorentina is an ode to simplicity: with just a few adjustments and the right amount of heat, the meat releases elegant, almost "white" aromas, unique in their kind.
Limousine
Aromatic finesse and extraordinary versatility
The Limousine, a French breed also successfully bred in Italy, is highly prized by chefs for its ability to adapt to a variety of cooking techniques. Its characteristics:
- Lean meat, but juicier than other breeds with the same fat content.
- Very fine texture, which allows for a velvety chewiness.
- Mild and rounded flavour, balanced, never aggressive.
It is a meat that responds very well to both quick grilling and long searing, making it a perfect choice for those who want a versatile cut without sacrificing quality.
Black Angus
Richness, succulence, intensity
Black Angus Iberico, a renowned variant of the famous Angus, is one of the most beloved meats among steak connoisseurs around the world. The reason is simple:
- High marbling, among the best in the world.
- Natural butteriness, which comes from the melting of fat during cooking.
- Intense aromas, with warm notes reminiscent of hazelnut and sometimes butter.
- Almost immediate softness, requiring very little intervention.
When cooked, Angus beef is at its best when the flame is high and the temperature is high: the fat melts, enveloping the meat in a rich natural juice. It's the perfect cut for those seeking an explosive, succulent steak full of personality.
Frisian
Delicacy and natural harmony
The Danish Friesian, although often known as a dairy breed, offers surprisingly balanced and delicious meat. It is highly prized for:
- Excellent ratio between lean and intramuscular fat, which gives balance during cooking.
- Light red color, an indicator of freshness and structural finesse.
- Gentle and clean flavor, which lends itself to being enhanced by simple and precise cooking.
When cooked correctly, it gives a harmonious succulence and a very pleasant chewiness.
