Italy has a way of engaging the senses even before you’ve arrived. Our minds drift to the beauty of Italy’s urban centers and rural landscapes but often when we think of dreamy Italian vistas these thoughts are quickly replaced by our appetites. Tuscany in particular is a foodie’s paradise. Food and wine are synonymous with travel to Tuscany and what makes its food culture so interesting is its combination with Italy’s very long and diverse history. One would be remiss to not indulge in one of Tuscany’s most popular dishes, Bistecca alla Fiorentina. This extra-large T-bone steak is traditionally sourced from the Chianina breed of Bovine. Traditionally, it is dry-aged and cut to be four fingers thick. Seared over an open grill and extremely rare inside, the high-quality beef is minimally seasoned with salt and a drizzle of olive oil. Today, a majority of T-bones served to tourists throughout Tuscany are sourced from other breeds of cow but the traditional Bistecca alla Fiorentina is as historical and ancient as the land itself.
Chianina cattle are indigenous to the Chiana Valley or Valdichiana located in spectacular Tuscany. This area comprises of known spots like Montepulciano, Arezzo, Sinalunga, and Chiusi. Historically, this region was home to the Etruscan civilization who probably began raising this cow variety in the bronze age rendering the Chianina Bovine the oldest continuous breed of cattle in the world. Their most obvious characteristic is their velvet white coat giving them the official label of Vitellone Bianco dell’Appennino Centrale or White veal of the Central Apennines.
So where can one find the best Bistecca alla Fiorentina? Well, a trip to Florence can satisfy your carnivorous cravings! It is worth knowing that a T-Bone steak served thick and rare does not necessarily come from the ancient Chianina cow, however, a decent steakhouse in Italy will give you multiple options of breeds, and do note that the Chianina will be the priciest. One of my favorite steakhouses in Florence is Osteria dell’ Enoteca located near the Boboli Gardens.
Although a delicious Bistecca alla Fiorentina can be savored all across Tuscany, a trip to Panzano may be worth your time if you want the very best. It also gives good reason to rent a car to reach those off-the-beaten-path destinations. The small village of Panzano is just under 1200 people but it attracts foodies from across the globe. Home to the famous butcher Dario Cecchini, a lunch or dinner reservation can earn you some of the most delicious and freshest beef in Italy. His restaurants include Officina della Bistecca, Solociccia, and Panzanese. All 3 locations have variations of his main menu offered at the more famous of the three, Officina. Dario has not forgotten the veggie lovers! He has a multicourse vegetarian menu full of Tuscan vegetable specialties.
Officina della Bistecca is a restaurant concept that utilizes all parts of the cow and highlights the love of a butcher. Meat and Vegetarian tasting menus are 50 Euros per person and they serve Lunch and dinner daily.
Solociccia is a lunch-only establishment served daily with a focus on traditional Tuscan recipes.
Panzanese is open Monday-Friday except holidays and serves lunch and dinner. The tasting menu is a smaller version of Officina della Bistecca.
If you plan on taking a food journey through Tuscany a visit to Panzano will satisfy big and small eaters as well as vegetarians and carnivores.
Exploring a region’s history through food and wine is just as important and exhilarating as its art and architecture. It is one of the reasons we love Italy because through our eyes, ears, and taste buds we get to take a journey back in time.
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