Florence is the homeland of steak.
Le Lance di Fiesole aims to pay the proper tribute, celebrating steak and placing it at the heart of the dining experience.
Fall in love with steak and fall in love with it.
History tells of an ancient tradition according to which it was customary to celebrate the feast of San Lorenzo in Florence.
People would gather in the streets, drinking and enjoying the veal offered to the public by the wealthier Florentine families.
It was in the 1400s that one of Florence’s iconic dishes was born:
'bistecca alla fiorentina.'
To quote the writer and gastronome Pellegrino Artusi:
“Bistecca alla fiorentina is a chop with its bone, about one or one and a half fingers thick, cut from the veal loin.”
(Today, at least 4 fingers thick.)
FRISONA BEEF
Originating from the Friesland region, between the Netherlands and Germany. This breed is raised using a mixed system of barn and pasture, feeding mainly on sugar beet. The meat is exceptionally tender, sweet, and succulent.
Recommended Wine Pairing:
Sangiovese and Merlot grapes
CHIANINA STEAK
From the Valdichiana, raised in Tuscany. It is one of Italy’s world-renowned excellences. Known for its tenderness, intense flavour, and leanness, it’s the perfect choice for those seeking premium-quality meat.
Recommended Wine Pairing:
Pure Sangiovese grapes and Nebbiolo
BLACK ANGUS
Originating from Scotland. The meat has a sweet and intense flavour due to its high content of iron and good fats. The breed is mostly fed on hay and grain, except for the months before slaughter, when it follows a diet based solely on corn.
Recommended Wine Pairing:
Sangiovese and Nebbiolo grapes
PRENOTA UN TAVOLO
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