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Best Bistecca Fiorentina value in Florence?

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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?

Thanks

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  1. This thread pretty much answers your question:

    http://chowhound.chow.com/topics/598101

    1. 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).

      3 Replies
      1. re: zerlina

        my certified chianina at the butcher's costs 4 euros per 100g, so you know if you see that price in a restaurant that it can't be the real thing.

        1. re: vinoroma

          Yes you are more likely to get the real deal from the "white cows" at one of the smaller towns outside of Florence e.g. Montespertoli.

          1. re: DownUnder

            Thank you all for he advice.