Why You Should Ditch Rome's Pasta for Florence's Bistecca alla Fiorentina.

Rome is famous for its pasta. We get it. A creamy carbonara or a zesty amatriciana can feel like a warm hug. But let's be honest, you can find good pasta almost anywhere. If you’re traveling to Italy and find yourself in Florence, there's one culinary king that demands your attention: the mighty Bistecca alla Fiorentina.

Forget twirling noodles for a moment and imagine this: a colossal, Flintstones-esque T-bone steak, at least two inches thick, grilled over searing hot coals.

This isn't just any steak. It comes from a specific breed of cattle, the Chianina, raised in the Tuscan countryside. The preparation is a masterclass in simplicity. The steak is seasoned with nothing more than salt, cooked for just a few minutes on each side to create a perfect, charred crust while leaving the inside beautifully rare and tender. It’s then drizzled with high-quality olive oil and served. No heavy sauces, no complicated sides—just pure, unadulterated flavor.

Advertisement

Sharing a Bistecca is an event. It’s a communal, celebratory meal that connects you directly to the heart of Tuscany. While Roman pasta is comforting, the Florentine steak is a bold, unforgettable experience. It's a primal, delicious adventure that will make you rethink what Italian food is all about. So, give the pasta a rest and sink your teeth into a true Florentine legend.