Florence’s Best ‘Bistecca alla Fiorentina’

Osteria del Caffè Italiano, offers traditional Tuscan cuisine in the heart of Florence’s historical district.   Housed in the 14th century Palazzo Salviati, the building once contained old furniture and bric-a-brac up to the ceiling stored by an antique dealer and bric-a-brac. Now upon entering one finds a wood-paneled bar lined with wine glasses, hanging prosciutto hams and a chalkboard with the hand-lettered wines of the day. The marble countertop displays an assortment of cheeses in a glass case. A coffee machine, handmade in Bergamo in the 1960s, still produces delicious after dinner espresso made from the restaurant’s own label of roasted beans

During dinner hours, beef is king, with the restaurant offering a dish of beef braised in Chianti Classico. But the superstar of the evening, according to the menu remains “His Majesty—the Steak.”   The royal beef comes from three sources, the Gerini family butcher shop near Pontassieve, Paolo Parisi’s farm southeast of Pisa producing Angus beef and the Chianina steak selected by butcher Simone Fracassi.   The steaks are sold by weight per kilo and grilled over a wood fire.

On Thursday through Saturday evenings meat maestro Fracassi works at an antique marble butcher‘s counter, complete with a vintage scale, hand cutting the steaks to order. The resulting pieces of meat, ranging between 1.5 to 2.2 pounds each, can be shared between two or even three diners. White cannellini beans seasoned with olive oil and sage, a traditional accompaniment to steak Florentine, as well as roasted or creamed potatoes and a mixed salad, are the side dishes.

While the sign on the door says, “Bistecca di Vera Chianina” touting the osteria’s specialty, the Tuscan T-bone steak from Chianina cattle, many culinary delights await within. (rita kungel)

Osteria Caffe’Italiano, Via Isola delle Stinche, 11-13r; open Tuesday-Sunday, closed Monday, dinner: 7-11 pm;  for reservations, call 055.289368