Famous the world over, bistecca alla fiorentina is one of the true stars of Florentine cuisine — and for many visitors, tasting it is one of the main reasons to book a table in this city.
It starts with the cut: a proper bistecca must come from the loin and include the bone, the fillet and the sirloin together. The bone should form the classic "T" shape, and the whole steak typically weighs between 800 grams and 1.2 kilograms (roughly 1.75 to 2.6 pounds) — meant to be shared, not eaten solo.
Tradition traces the dish back to the Medici family, who ruled Florence between the 15th and 17th centuries. During the traditional celebrations of August 10th, honouring Saint Lawrence, the Medici would hand out roasted quarters of beef to the people of Florence, grilled in the city’s main squares.
That date commemorates the martyrdom of Saint Lawrence, who according to legend was sentenced to be burned alive — and is said to have told his executioners partway through: "Turn me over, I’m done on this side."
As for the name "bistecca" itself, legend places its birth in Florence in the second half of the 1500s, during one of these very celebrations. As slices of roasted beef were being served to the crowd, a group of English noblemen — in the city on business, as Florence was then a major banking hub — are said to have joined in and started shouting with delight, "Beef steak! Beef steak!", asking for more. Florentines quickly Italianized the phrase into "bistecca," and the name stuck.
Now that you know the story behind it, all that’s left is to come taste a proper, succulent Fiorentina for yourself.