Best Bistecca Fiorentina value in Florence?
Will be in Florence May 2012 and looking for best value for bistecca fiorentina. What to except to pay for "the real thing" aka from Chiana cattle?
If you insist on Chianina beef, you'll have to ask each restaurant where they source their beef - and hope they tell you honestly. Da Burde (not in the historic center and only open at lunch except Friday but preferred by some Italians) uses beef raised in Piedmont; the famous Dario Cecchini in Panzano sources his from Spain.
The "going rate" for bistecca is around 4 Euro per 100 grams (about 3.5 ounces).