A gastronomic symbol of Florence
At the heart of Florentine gastronomic tradition lies a dish that more than any other tells the story of the city: the Florentine steak.
It's not just grilled meat, but a true ritual that combines quality raw materials, respect for cooking, and conviviality around the table.
At Osteria Cavurrino, we select premium cuts from carefully selected farms to offer an authentic and memorable experience.
Each Florentine steak has its own identity, character, and balance of flavors, capable of transforming a dinner into a special moment.
Fiorentina from Scottona
female 22 months
Gentlemen, this is our Fiorentina heifer, a young female of about 22 months.
Age is crucial: the meat has already developed a full, mature flavor, but maintains an extraordinary tenderness.
The cut is the classic T-Bone, where the fillet and sirloin meet and separate through the T-bone.
The fillet provides a velvety softness, while the sirloin adds structure and character.
The fine marbling slowly melts away during cooking, making every bite juicy and enveloping. An elegant and balanced Florentine steak, ideal with a Chianti Classico Riserva.
Heifer Rib
Ribeye
For those who want a meat with a more intense character, we offer our heifer rib.
In this cut we do not find the fillet, but a richer and more generous marbling that makes the meat particularly juicy.
During grilling, the intramuscular fat slowly melts, releasing deep, enveloping aromas.
The result is a full-bodied, structured steak with a bold flavor that will win you over at the first bite.
It's a passionate choice, perfect for those who love strong and persistent flavours.
We recommend pairing it with a Bolgheri Rosso or a Morellino di Scansano.
Chianina Florentine steak
I.G.P.
This is the Florentine steak par excellence, the one that embodies the most authentic tradition of Tuscan cuisine.
The meat comes from PGI-certified Chianina cattle, one of Italy's oldest and noblest cattle breeds, raised in Tuscany according to specific regulations.
The fiber is compact, the color bright red and the fat white.
Compared to the heifer, it has a more delicate marbling, but offers a pure, elegant and profoundly territorial flavour.
It's the steak that speaks of Florence in every bite, a symbol of simple yet extraordinary cuisine.
We recommend it with a Brunello di Montalcino or a Vino Nobile di Montepulciano.
Chianina Rib PGI
Ribeye
For those who wish to combine the nobility of the breed and the intensity of the flavour, we propose the Chianina IGP rib.
It is a large and structured cut, capable of expressing the full personality of this extraordinary meat.
Compared to the heifer, it is less marbled, but has a more authoritative consistency and a strong, deep flavour.
On the grill, little is needed: salt, time, and the heat of the flame to bring out every nuance of flavor.
It's the perfect choice for those seeking authenticity and character in their steak. Ideal with a Chianti Classico Gran Selezione or a full-bodied Tuscan red.
