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History of beef steak

A source that binds us to the British: "more beef steak!"

Every 10 August in Florence, in the Medici era, it was customary of Lords celebrating the Patron Saint Lorenzo, squares, lighting a bonfire to cook a large quantity of meat and distribute it to the people.

One story has it that the origin of bistecca? alla fiorentina, derives precisely from this custom and precisely by English knights who took part in the celebrations.

Some of them were particularly good this meat much to ask again: "more beef steak".

The Florentines trying to imitate them, crippled the term into "bif steik". From there was born the name "steak".

Tasty and delicious, the steak is the symbol of Italian cuisine and especially that of Florence from which it takes its name.

The real steak should be at least four fingers and should never be overcooked. The meat should be coloured red on the outside and soft inside.


Discover the best meat for steak

Visit the assortment of meats Made in Tuscany!

A Florentine steak also requires a perfect combination. Check out the wines on It's Tuscany.