The restaurant’s owner has dedicated years to mastering the art of bistecca alla Fiorentina. Their preparation of this signature dish begins with selecting meat aged between 21 and 50 days.

I have a few key tricks that have worked well for me when finding the best restaurants to eat at in Italy. One of the most old school methods, and probably the best, is to ask the locals.

Follow the cow, like I did the first time, and suddenly you’re splitting the $150 bistecca alla Fiorentina when you really shouldn’t be. Partly because it’s a shame laying out that much for ...

Ristoro di Cambi, in the San Frediano district, is known for its bistecca alla Fiorentina It’s known for its bistecca alla Fiorentina, reasonably priced at €55 per kilo, served on a wooden board.

Sink your teeth into the bold flavors of Tuscany with this iconic Bistecca alla Fiorentina—a massive, bone-in porterhouse steak grilled to perfection. Traditionally prepared with minimal ...

The former president waved to a few fellow diners as they hightailed it out of the upscale Italian joint that serves “California-style” pasta dishes and dry-aged bistecca alla Fiorentina for $175.

Or, chop the garlic, sprinkle with salt, then use the flat side of your knife to crush the garlic and salt into a smooth paste. Scrape the mixture into a bowl. 2.

Mains from $27 for eggplant parm to $155 for Bistecca alla Fiorentina; the famous Pat LaFrieda is the beef purveyor. Wines by the glass average $15; many bottles under $100, an Opus One from 2017 ...

For larger parties, one such showstopper is the 41-ounce bistecca alla Fiorentina, a porterhouse steak that became popular in Florence. It is one of the most expensive cuts on the menu and one of ...