Florentine Steak - meat menu
Not available on MONDAY
The grill section is closed on Mondays.
Aging, traceability and variety
Our loins undergo the DRY-AGEING process for 20 to 80 days, depending on the type of meat.
Inside special refrigerated chambers with controlled ventilation, pH, temperature and humidity (0–2°C, 75%), enzymes are activated that break down proteins and relax the fibres: the meat thus gains greater TENDERNESS, FLAVOUR and DIGESTIBILITY.
The certified PGI origin labels, traceability tags and prices are always visible and available for the customer to consult.
The various rib cuts are displayed in a maturation showcase to allow the customer to choose the origin, cut and weight of the steak.
CUT:
FIORENTINA (with fillet) or RIB STEAK, SUBJECT TO AVAILABILITY.
Minimum: 800–900g
Chianina IGP
€ 6.00
hg
Queen of the Florentine Steak, an ancient breed of working cattle typical of central Italy (Val di Chiana), muscular and majestic.
ORIGIN: Italy (certified cuts by the Consortium for the Protection of the White Veal of the Central Apennines)
AGING: long (60–90 days)
CHARACTERISTICS: The prized Chianina steaks, relatively low in fat, require a long ageing period to achieve the right tenderness and a unique flavour.
Charolais
€ 5.00
hg
PROVENANCE: adult Limousin and Charolais cattle (or crossbreeds) born and raised in France (FR-FR) or born in France and raised in Italy (FR-ITA).
AGING: medium (30–40 days)
CHARACTERISTICS: French loins offer the best quality/price ratio, always with the right amount of fat and excellent flavour and tenderness.
National beef (Charolais)
€ 5.00
hgPiedmontese Fassona beef
€ 5.50
hg
Pure, typical breed from Piedmont, which in the past provided labour and milk for the needs of the Po Valley reclamation.
ORIGIN: Italy
AGING: medium-long (30-50 days)
CHARACTERISTICS: Today it is raised almost exclusively for food and provides meat with a low fat content and a distinctive flavour.
National from Maremma (Grosseto)
€ 5.00
hgBavarian heifer (Simmental)
€ 5.50
hg
Simmental, originally from Switzerland, is one of the oldest and most famous breeds in the world.
ORIGIN: Germany.
DRY-AGING: medium (30–40 days)
CHARACTERISTICS: From the loins of young heifers (adult females that have not yet calved), highly marbled steaks of excellent quality, remarkable flavour and tenderness are obtained.
Beef tomahawk
€ 5.00
hg
A typical cut that takes its name from its shape, similar to a Native American war axe.
ORIGIN: Italy.
AGING: medium (30/40 days)
DESCRIPTION: Our Tomahawk keeps the meat around the rib bone too, resulting in tender, flavoursome and succulent meat with a slow 20–25 minute cook.
*Approx. 1.8 kg – recommended for two people
Pork tomahawk
€ 24.00
800g
A typical cut that takes its name from its shape, similar to a Native American war axe.
ORIGIN: Italy.
AGING: short (10/20 days)
DESCRIPTION: Slow cooking (min. 20 minutes) and aromatic herbs create very flavoursome, juicy meat.
