THE PRICES INDICATED are PER HECTOGRAM (100 grams) of BONE-IN RIB STEAK
> FIORENTINA T-Bone cut + € 0,5 / hg
> FIORENTINA Porterhouse cut + € 1 / hg

The cut is made on the spot according to the desired weight and starts from 8 hg for the rib steaks and 12 hg for the Florentine steaks. The steaks are weighted and served with the bone.

All the steaks are dry-aged in our restaurant and the cooking is chosen by the chefs based on the breed. We will NEVER cook steaks well-done, don't even try to ask!

RIB-EYE: The front part of the loin with the 'L' shaped bone. Here the sirloin has greater marbling and flavour. The steak best suited to meat lovers.

FIORENTINA: Also called T-Bone, obtained from the back of the loin, it features, in addition to the rib muscles, the fillet which is more tender but less fatty and tasty.

PORTERHOUSE: a T-Bone with a bigger tenderloin.

Born and raised in Piedmont, with a marbling out of this world!
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Suggested beer pairing: Sour or IPAs

The pride of Tuscan meats, unique for it's flavor and tenderness.
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Suggested beer pairing: Pale or Belgian

Excellent female buffalo, for those who need lots of iron!
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Suggested beer pairing: Amber or Dark