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Introduction to The Florentine Steak Tradition

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Introduction to The Florentine Steak Tradition

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Florentine steak, or 'bistecca alla Fiorentina,' is a culinary tradition that dates back to the Renaissance. This thick, T-bone steak is typically sourced from the Chianina breed of cattle and is known for its rich flavor and tenderness.

Bistecca alla Fiorentina earned it name on March 23 1565 in Piazza San Lorenzo when English knights shouted "beef-steak! beef-steak!" at the sight of a whole ox that was grilled and served in celebration of the wedding of Paolo Orsino and daughter of the Duke of Florence

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Like most placed in Italy, Florentine meals were dependable, regular, and central to family and social life, giving order to the days, weeks, and seasons. Florentines almost never ate alone or in between meals. The main meal had a primo or first course, a secondo or second course, and frutta, a fruit course. Bistecca alla Fiorentina is a second course option. Before the years from 1958 to 1963 known as Italy’s "economic miracle" meat was a very small part of everyday diets in and around Florence. In the old days, people of poor or modest incomes ate very little muscle meat, which went to the wealthy, and consumed more devalued cuts and organ meats like lungs, brains, kidneys, liver, tongue, heart, ect.. In the 1980s, meat was still relatively expensive, prized, and eaten in small quantities. Florentines stretched meat by cooking it with broth, sauce, or vegetables.

Counihan, Carole. Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence. Routledge, 2004.

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You cannot get a Florentine steak anywhere other than Florence or Siena unless the restaurant where you order a fiorentina has bought its meat already cut from Florence. Despite the 2001 ban, mentioned in another post, Florence gives a “T-bone steak” which is in the Bistecca alla Fiorentina’s case, a thick chunk of tender Chianina beef “weighing a trifle over a pound, including the bone, grilled over charcoal." It is seasoned with rosemary and sage bunches, which as bundled together with butcher’s twine to form an herb brush. The herb brush is then used to brush the steak with olive oil as well as salt and pepper. Nobody asks you how you want it, you naturally get it rare, very "rare-al sangue”. Bistecca alla Fiorentina is commonly served alongside Tuscan beans “toscanelli” and garnished with lemon wedges.

Root, Waverley, and Samuel Chamberlain. The Food of Italy. Edited by Warren Chappell, Vintage Books, 1992.

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Nearly every Tuscan home cook is an expert at bisteccafiorentina, a traditional Florentine steak recipe that calls for only five ingredients. The steak is typically from Chianina cattle - an ancient Tuscan breed known for its prized and tasty meat - seasoned with local spices and grilled over red-hot coals. It's traditionally served "rare," but we won't judge if you ask for medium. (Not too much, anyway).

Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper.

Tie the rosemary and sage bunches together with butcher's twine to form an herb brush. Use the herbs to brush the steak with olive oil.

Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare.

When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks, and slice before serving. Serve hot, and enjoy!

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Bistecca alla Fiorentina (Florentine Steak Recipe)

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Discover how to make the perfect juicy and rare Florentine steak. Get Eataly's simple recipe for Bistecca alla Fiorentina.

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Gelato, the beloved Italian ice cream, originated in Florence during the Renaissance. The Buontalenti family is credited with creating the first gelato recipe, using a combination of milk, sugar, and egg yolks. This delightful treat quickly became popular among the Florentines and visitors alike.

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The massively pure white Chianina steer which provides the beef for Bistecca alla Fiorentina is a meat producing breed of cow that produces lean beef containing very little fat. A great thing about the Chianina breed that makes it so prized is its rapid growth and size, as a one to two year old Chianina bull should weigh between 1,000 to 2,000 pounds and begins to develop red meat as early as six months.

Root, Waverley, and Samuel Chamberlain. The Food of Italy. Edited by Warren Chappell, Vintage Books, 1992.

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According to the Florentine article, there are apparently two different legends about the origins of gelato in Florence.

The first is that the first-ever gelato was made at a courtly cooking contest by alchemist Cosimo Ruggieri created (fior di latte) for the court of Catherine de’ Medici.

The second legend goes that mannerist Medici architect Bernardo Buontalenti created "gelato alla crema, the popular egg-cream flavor whose recipe, crema Buontalenti, has been circulating since 1565” (The Florentine).

“Gelato: A Florentine Invention.” The Florentine, Destination Florence, 26 Mar. 2018, www.theflorentine.net/2018/03/26/gelato-florentine-invention/. Accessed 6 June 2024.

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Gelato: a Florentine invention | The Florentine

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Folks worldwide flock to this Renaissance city with more motives than one, but its oh-so famous, lip-smacking gelato is reason alone to visit.

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Florentine leather goods have maintained their popularity through the centuries. Even today, the San Lorenzo Market in Florence is famous for its high-quality leather products, attracting tourists from around the world.

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What began as a local treat has now become a global sensation. Gelato shops have sprung up in cities around the world, but the authentic Florentine experience remains unparalleled. Tourists flock to Florence to taste the traditional gelato, often queuing up at renowned spots like Vivoli and Perché no!

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Bistecca alla Fiorentina remains a must-try dish for anyone visiting Florence. Many traditional restaurants have preserved the ancient recipes and cooking methods, ensuring that the steak's authentic flavor is enjoyed by each generation.

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The high-quality craftsmanship of Florentine leather has positioned Florence as a central hub for leather fashion. Many high-end fashion houses and designers source their leather from Florence, continuing the city's legacy in the fashion industry.

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Florence hosts annual gelato festivals, celebrating the rich history and continuing innovation in gelato making. These events draw both locals and tourists, providing a platform for gelato makers to showcase their best creations.

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Modern chefs in Florence are inspired by the traditional 'bistecca alla Fiorentina,' experimenting with new recipes and presentations while honoring the classic flavors. This blend of innovation and tradition keeps the Florentine steak a dynamic part of the culinary scene.

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Florentine leatherwork can be traced back to the medieval period, where skilled artisans began crafting leather good that soon became highly sought after across Europe. The Arno River played a crucial role in the leather tanning process, providing a steady water supply. Above is a quick introduction video about the leather industry and culture in Florence today.

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Virtual Travel Videos | In Case You're Wondering

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Walking through the markets of the Leather Capital of the World - Florence, Italy

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With the classic Florentine trends of leatherwork, gelato, and steak as a basis, our group plans to take a look into how these trends originated, their popularity over the years, and how they have impacted the culture of Florence. Our research will inform travelers of the unique trends that have helped to weave the rich history of Florence as we know it today.

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Click the image above to reach our storymap, featuring key places around Florence to observe these trends.

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What should you takeaway from this padlet?

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What should you takeaway from this padlet?

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A new understanding of why certain trends gained popularity within Florence over the years and have ultimately become associated with the city itself

Insight about the trends from their appearance in history to today.

Awareness of their impact on the community, including culture and economical impacts.

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1) Overview of Florentine Trends

2) Gelato

3) Steak

4) Leathermaking

5) Cultural Impact, Popularity, and Legacy

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Here's our collective research document. It features our outline, project proposal, annotated bibliography, and research.

On the left side is a table of contents for quick navigation.

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T-bone Steak used in traditional Florentine Steak outlawed in 2001

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T-bone Steak used in traditional Florentine Steak outlawed in 2001

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In February of 2001 the European Union banned the sale of meat attached to the bone of cattle older than one year in some countries, including Italy, in an effort to prevent mad cow disease from spreading across the continent. As Bistecca alla Fiorentina is traditionally served attached to the bone, modern Bistecca alla Fiorentina is prepared almost exclusively with either dry-aged beef or young cattle as to avoid problem with the law and the chance of spreading the disease. When the cut was first banned “ restaurants across Italy marked the ban with "last dinners" featuring the `Fiorentina' cut, hundreds of steak-lovers followed a marching band and a coffin containing a T-bone in a mock funeral procession in Panzano in Chianti, a village in the heart of Tuscany. "The `Fiorentina' steak dies today," said butcher Dario Cecchini, whose family has run a meat shop in town for some 200 years. He was marking the day by running the grieving ceremony, offering glasses of Chianti for "mourners" and auctioning off 200 steaks. The first steak at the auction weighed more than five pounds and was sold for $4,600 _ with the proceeds going to a children's hospital in Florence”

“Italians Mourn the Passing of T-Bone Steak, Outlawed from Tonight.” YouTube, Associated Press, 31 Mar. 2001, youtu.be/hocXAXShp-g?si=uV_Kx4tlz_JQ16Gp.

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Italians mourn the passing of T-bone steak, outlawed from tonight

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The Milkmaid | Lucas van Leyden, 1510 | Metropolitan Museum of Art 

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Up “until the close of the Middle Ages,” the milks of ewe and she-goat were most highly prized with the cows being third. Cows at this time were mainly used as “beasts of burden” to carry carts and plows as opposed to being milked. Additionally, milk at this time was never drank, and instead was used only to be made into cheese.

Further, an interesting fact about early cheese consumption was that medical scientists were suspicious about its process (of fermentation and coagulation) and gave the advice, “Only when eaten sparingly is cheese a healthy thing,” which is attributed to the Salerno School.

Capatti, Alberto and Montanari, Massimo. “Italian Cuisine: A Cultural History.” New York, Colombia University Pres, 2003. Accessed on 6 June 2024.

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Une Sucrerie à Saint-Domingue | unknown | Wikimedia commons

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History of Sweetness through a Historical Lens

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History of Sweetness through a Historical Lens

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Historically, sweetness was obtained from honey, dates, and raisins, such as in Roman times; however, "the discovery of cane sugar, imported to Sicily by the Arabs and embraced by Frederick II in the thirteenth century, marked an important shift and was accompanied by the diffusion of almonds and hazelnuts, used as both sweeteners and thickeners” (94).

As this sweet pallet was incorporated into Italian cuisine, it is important to note that sweetness at the time was viewed as a symbol of social privilege. In the words of writer Gentile Sermini, who lived from the end of the fourteenth to the middle of the fifteenth century, “Make sure that the peasant does not taste sweetness but only sour things. Rustic he is, rustic he will remain” (95).

Capatti, Alberto and Montanari, Massimo. “Italian Cuisine: A Cultural History.” New York, Colombia University Pres, 2003. Accessed on 6 June 2024.

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The History of Gelato by Food For Thought

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The History of Gelato by Food For Thought

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This quirky video talks about the origins on Gelato and Buontalenti, the creator of gelato. Filled with quips, images, and packed with information, this short 4-minute video will keep you both entertained and informed.

Food For Thought. “The History of Gelato.” YouTube, 17 Jan. 2020, www.youtube.com/watch?v=G5MLl1JZ4CI. Accessed on 12 June 2024.

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Comparing Italian Gelato to American Ice Cream

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Comparing Italian Gelato to American Ice Cream

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Gelato is quite literally Italian for ice cream, but according to the Florentine, “the two frozen desserts have proven themselves more cousins than twins."

It is made with more milk than cream, giving it less quantities of fat (and making it melt faster). While being churned at a slower speed, less air is introduced to the base which helps to "[create] a dense, flavor-packed consistency." Gelato is also typically stored at warmer temperatures.

"Moreover, while many American ice creams are sweetened artificially, the natural sugar used in gelato creates smaller ice crystals, adding to its smooth and creamy texture."

“Gelato: A Florentine Invention.” The Florentine, Destination Florence, 26 Mar. 2018, www.theflorentine.net/2018/03/26/gelato-florentine-invention/. Accessed 6 June 2024.

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When looking on Trip Advisor, an initial search of “Florence Gelato” results in 138 places, which reinforces the trend’s prevalence throughout Florence. Further, the congestion of these gelato places in the heart of Florence along and on the north side of the river helps paint the picture of gelato’s popularity, namely in an appeal to tourists.

The top 5 rated gelatos according to Tripadvisor and online reviews (updated last June 2024).

1. Gelateria La Carraia

2. La Strega Nocciola Gelateria Artigianale - Firenze Duomo

3. My Sugar

4. Gelateria dei Neri

5. Edoardo Il Gelato Biologico Piazza Duomo

“The Best Gelato in Florence (Updated March 2024) - Tripadvisor.” Tripadvisor, March 2024, https://www.tripadvisor.com/Restaurants-g187895-zfd20533-Florence_Tuscany-Gelato.html. Accessed 12 June 2024.

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Italian Armor, restored and kept in the Metropolitan Museum of Art. ca. 1400-1450

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Although we find leather in the form of bags, jackets, and other fashionable items around Florence, it did not originally begin like this. Leather became a common textile through armor and parchment in the 1400's. Italian armor was covered with leather for an added layer of protection. The location on the Arno helped with leather tanning, and the amount of artisans in Florence allowed for a lot of work for craftspeople. Parchment, or sheep and cow skin, was a thin leather used for manuscripts. The success of parchment led to the first paper factory being opened shortly after, just southeast of modern day Florence. The success of parchment in Florence resulted in the gold Florin being produced to help manage the influx of money.

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Presumed portrait of Vespasiano da Bisticci in an initial E, from British Library, Add. 9770, folio 6r.

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In 1433, a man named Vespasiano set off to work on the Street of Booksellers at the age of 11. He became famous for the quality of his book bindings and leather bounded books. Although he was once offered a large sponsorship to become a priest, he denied to continue his craft. His most notable impacts on Florence include his designing of Cosimo the Elder's library. He also assembled a 900 volume library for the Duke of Urbino. Vespasiano's work was highly sought after and he provided for Dukes, Kings, and even prestigious people of the church.

(Information from Ross King, "The Bookseller of Florence" and Paola Vojnovic's florentine.net article, "Vespasiano da Bisticci")

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Presumed portrait of Vespasiano da Bisticci in an initial E, from British Library, Add. 9770, folio 6r.

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Tips and Tricks for Eating Gelato in Florence

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Tips and Tricks for Eating Gelato in Florence

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According to locals, the best gelato can typically be found in covered metal tins. An important tip is to pay attention to its color and consistency, as a quality gelato won’t be too brightly colored or puffed up in high towers for visual appeal.

Looking for a quality gelato? First ask yourself these:

is it puffed up?

are there any strange or brightly colored gelatos?

is it in metal tins?

do the tins have lids?

how many choices are there? (too many means more likely to be mass-produced flavors)

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The leather (textiles, more broadly) industry became so popular in Florence that it was the reason for the new system of money in the city. The gold florin was produced due to the high volume of economic wealth the town was seeing in the 1300-1400's from all over the world. Florence (and more broadly Tuscany) produced a third of the country's leather goods. The Florentine craftsmanship and unique style became extremely popular, and even was the reason for employing a quarter of the population in the second quarter of the 14th century. Also, forty percent of the population claimed to work within the textile factory. The economical advancements of the textile and leather industry within Florence should not be understated, and is proof of the high quality craftsmanship that took place here.

(Information from "The Economy of Renaissance Florence" by Richard Goldwaithe, "God and Money, Florence and the Medici in the Renaissance" by Richard Fremantle, and "Florence and the Art of Tuscan Leather Goods: A Timeless History" from Dreampell IT.)

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Gucci and Prada both got their start in Italy by creating leather bags for women. Gucci was opened in 1921, by Guccio Gucci in Florence. The business was originally a travel goods and saddlery shop. He had opened his business just after the first World War, and raw materials were hard to come across. He decided to advance the industry by using new materials, like hemp, jute, and bamboo. This is why the Gucci logo is often seen made from bamboo. Prada was founded as a leather goods company as well, based in Milan. Prada was highly praised during this time for its advancements in lightweight luggage for women. Accessories became more important during this time, as fabric for clothing became more scarce. To make up for lack of clothing, accessories and lightweight bags were very important to woman's high society. Prada gained this review from a fashion magazine, Bellezza, in which Elsa Robiola states that Prada, "enhanced the appearance of elegant lady travelers.".

(Information from Sofia Gnoli's "The Origins of Italian Fashion 1900-1945".)

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Gucci Bamboo Logo Plaque Mini Top Handle Bag in Black

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This short video outlines what leather means to the modern Italian industry. Many locals in this video explain their connection to the work they do in Italy with the leathers and how it allows them to feel connected to their culture and history.

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Committed to quality and creativity: the Italian leather industry

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This video really outlines what makes Florence so special in the realm of craftsmanship, individuality, and style that comes along with Florence-made leather.

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How Bespoke Italian Leather Shoes Are Made

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If you (somehow) haven't gotten any leather products now, there is no better place to do it! Here is a helpful guide on the best places to get authentic leather here in Florence before we leave.

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Bistecca alla Fiorentina is a Florence delicacy that is served in many of the most high class Florence restaurants, priced by weight and costing about 50 euros per kilo, or around 2 pounds. To this day Bistecca alla Fiorentina is still the center of meat-based meals in Florence and is a secondary option to other products such as seafood and chicken.

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As a sweet treat enthusiast, I'd like to say that gelato in Florence has been extremely good for my mental health and bad for my wallet. In high school, I actually worked in a soft-serve ice cream shop, so I'd like to consider myself an expert of some sorts on the matters of this frozen sweet treat.

Here are some of the main differences I've observed:

1) Obviously, the portion sizes are something to note. Back in Ohio, the large size of a Florence gelato would probably be considered a small haha, but nonetheless, the portion sizes of gelato is something I have really come to appreciate. I spend more time savoring each bite because in reality sometimes just a few bites is all you really need!

2) THE MELTING. In my research, I learned that gelato is made with milk rather than cream, which is why it melts a lot faster in the summer heat.

3) The wonderful, smooth and soft texture. Likewise with #2, the mixture and process of these ingredients results in gelato having a more smooth and soft texture that its American counterpart doesn't have. Based on the comparison by The Florentine, the slower churning speed of gelato results in a denser treat with flavor packed into each bite!

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Before coming to Florence, I never knew how popular Nocciola gelato (hazelnut) was! I've personally always been a fan of Nutella and hazelnut spreads so getting to try several different hazelnut gelatos here has been incredible! It has easily become my favorite flavor!