The defining Tuscany dish — T-bone from Chianina cattle, coal-grilled, served rare, and shared. The best versions are at traditional butcher-restaurants like Trattoria Dall’Oste and Buca Mario in Florence.
Why It Belongs on the List
The defining Tuscany dish — T-bone from Chianina cattle, cut three fingers thick, grilled over oak, served rare (any other request is refused at the serious places). In Florence: Buca Lapi (since 1880) and Antico Ristoro di Cambi in Oltrarno. In the Chianti countryside: Dario Cecchini in Panzano — the most theatrical butcher in Italy, with a restaurant attached — is worth the special trip.
What Stands Out
- Bistecca rule: three fingers thick, Chianina beef, served very rare
- Buca Lapi Florence — since 1880, in an ancient cellar
- Antico Ristoro di Cambi Oltrarno — steaks at the counter, 100-label Tuscan wine cellar
- Dario Cecchini Panzano in Chianti — multi-course meat feast, book weeks ahead
- Pairs with: Chianti Classico Riserva or Brunello di Montalcino