Meat lovers, this one’s for you. In central Florence, you get the real deal: a cooking class inside a traditional trattoria kitchen, capped with a Florentine steak meal and Chianti wine. You’re not just watching food happen—you’re learning why it’s done the way it is.

I love the hands-on pace and the way the chef walks you through the choices, from steak prep to classic Tuscan sides. I also like that the experience is built around a small group (up to 5), so you get real attention while the steak hits the grill.

One thing to weigh: the Florentine steak is traditionally served rare and designed for sharing. If you’re not a rare-meat person, you’ll have to be open to trying it the authentic way (or plan for extra grilling later).

Key highlights you’ll care about

• A real trattoria kitchen setup where you prep and cook, not just sit through a demo
• Bistecca Fiorentina background tied to Chianina cattle and ingredient sourcing
• You make fettunta as your Tuscan antipasto, plus classic sides for the table
• A massive steak portion (often around 2.5 pounds) built for 2 to 3 people
• Chianti wine with your meal, plus chef hats and aprons to keep it fun and focused

Enter I’ Tuscani 2: The class starts in the middle of Florence

Your experience begins in the center of Florence inside the restaurant I’ Tuscani 2. From the start, it feels like you’re joining the flow of a working trattoria. You’ll be welcomed in, then taken behind the scenes to the kitchen to meet the head chef.

The setting matters here. A lot of food classes happen in teaching spaces far from real service. This one happens where locals eat—so the timing, the rhythm, and even the way the meal comes out all feel grounded.

You’ll also be given the essentials to take part: aprons and chef hats. It’s a small thing, but it tells you the vibe—hands on, not museum mode.

What you learn before you cook: Bistecca, Chianina, and sourcing

Once you’re in the kitchen, you’ll start with wine and storytelling. You’ll hear about the origins of Bistecca Fiorentina, what makes a Florentine steak special, and why the Chianina cow matters in the story.

This isn’t random food trivia. The goal is practical: you learn what quality looks like, and what to pay attention to when it’s time to choose your steak and prep it properly. You also get tips on how to source ingredients in a way that supports that classic Tuscan flavor profile.

English and Italian instruction are available, and you can expect the chef to explain the big ideas clearly so you’re not left translating in your head.

Choosing your steak and prepping it for the grill

Next comes the part you’re probably waiting for: you choose your steak and get it ready for cooking. The class teaches you how to handle the thick cut and prepare it for grilling, while you work alongside the chef and the rest of the small group.

A key detail: the Florentine steak is extremely large, typically weighing about 2.5 pounds, and it’s meant to be shared. The table format is part of the tradition—often the steak sits in the middle, with sides to be shared by 2 or 3 people.

That means the class is designed for appetite and cooperation. If you’re coming with someone, this turns into a fun “we cooked it together” dinner. If you’re alone, you might want to check your expectations, since the default portion isn’t a personal steak.

Chef Enrico is specifically called out for teaching the steps and hints that help you cook bistecca alla fiorentina al sangue—which basically means you’re aiming for that classic, rare style. The tone here is practical: not perfection-obsessed, but focused on doing it the Florentine way.

Fettunta and Tuscan sides: your hands get busy fast

While the steak prep is happening, you’ll also make a Tuscan antipasto: fettunta. That’s your starter element, and it fits the whole idea of a trattoria meal—simple, satisfying, and built from staples that make sense in Tuscany.

You’ll also prepare classic Italian sides for the table. The exact sides aren’t listed in the details you provided, so I’d think of it as traditional accompaniments that pair with a thick grilled steak. The important thing is that you’re not just cooking one component. You’re building the full dinner experience, course by course.

This is where the class feels most valuable for a visitor: you learn how the whole plate comes together. In many cooking classes, you make one dish and move on. Here, you’re part of a shared Tuscan menu.

How Florentine steak is served: rare, thick, and made to share

Let’s talk about the big one: how the steak is served. The Florentine steak is traditionally cooked and served rare, and authentic trattorias won’t ask you how you like it, or offer a default well-done version. That’s not a flaw in the class—it’s part of the tradition you’re studying.

The good news: there’s room for adaptation. If you’re not used to rare meat, the advice is to try the steak the authentic way first. And if you still prefer it more cooked, you can ask it to be grilled further.

Portion expectations matter too. The steak is intended for 2 or 3 people, depending on its size. There’s always plenty, but if you really want your own steak portion, you can request it from the chef. Just note there may be a supplement, since the setup is built for sharing.

So if you’re the kind of eater who needs your meat cooked a certain way, you’ll want to decide before you go. If you’re adventurous with food (or at least curious), this part turns into the highlight of the night.

The 3-course meal you eat right after cooking

After the grilling and prep, you’ll sit down in the cosy trattoria with the rest of the group. You’ll raise a glass to your work, then start the meal.

Your dinner is structured as a 3-course experience built from what you made:

• Starter: fettunta (Tuscan antipasto)
• Main meal components: the Florentine steak plus the sides you prepared
• Dessert: served after the meat course

And yes, the meal includes Chianti wine. Based on the tone of the class experience, it’s not treated like a token sip—it’s part of the evening’s pacing, which makes the meal feel celebratory without getting too fancy.

One practical tip: the steak is huge. The class notes even warn that you should go hungry. This is one of those meals where you’ll feel satisfied for real, not just “fed enough for a stroll.”

Price and value: what $225.44 buys you in Florence

At $225.44 per person, this isn’t a cheap activity. But the value comes from what’s included and how it’s delivered.

You’re paying for:

• a hands-on cooking class led by an expert chef in a traditional kitchen
• a small group format (limited to 5)
• ingredients and equipment (including aprons and chef hats)
• a full 3-course meal
• Chianti wine

In other words, you’re not just booking “a steak lesson.” You’re booking a complete evening anchored by a big, shared meal and wine, with instruction and cooking time built into the ticket.

Where the price may feel less worthwhile is if you’re not interested in learning technique, or if you already know how you want your steak cooked and just want to eat. This class is best when you enjoy the process—especially the explanation about the Florentine steak tradition and the steps that lead to it.

Who should book this Florentine steak class

This class fits best if you:

• love meat (and especially if you’re curious about Florentine rare steak)
• want a small-group cooking experience in the center of Florence
• like learning the “why” behind food, not just the recipe
• enjoy wine at dinner and a shared-table meal format

It’s not a great fit if you:

• follow a vegan diet (it’s explicitly not suitable for vegans)
• strongly dislike rare meat and don’t want to try the traditional style, even briefly
• want a quick snack-style class, since the experience is built around a full cooking-to-dinner loop

If you’re coming as a couple, this is particularly fun because the steak is designed for sharing, and you’ll both be part of the prep and the meal.

Should you book this Florentine steak cooking class?

If your idea of a great Florence evening is a hands-on cooking session that ends in a real, local-style dinner, then I think it’s an easy yes. The biggest draw is that you’re cooking a bistecca alla fiorentina tradition in an actual trattoria setting, then eating the result with wine, dessert, and the sides you prepared.

Book it if you’re comfortable with the “rare and share” approach, or if you’re at least willing to try it the authentic way and adjust by asking for additional grilling. Skip or reconsider if you need well-done meat as a non-negotiable, or if you don’t eat meat at all.

FAQ

Where does the experience start?

You start inside the restaurant called I’ Tuscani 2.

How long is the cooking class?

The duration is 2 hours.

How many people are in the group?

It’s a small group limited to 5 participants.

What languages are the instructors speaking?

The instructor speaks English and Italian.

What will I cook during the class?

You’ll prepare the Florentine steak and make a Tuscan antipasto called fettunta, plus classic Italian sides.

What’s included in the 3-course meal?

The meal includes a starter, sides, the steak, and dessert.

Is Chianti wine included?

Yes. Chianti wine is included.

Is the experience suitable for vegans?

No. It’s not suitable for vegans.

Is the Florentine steak served rare?

Traditionally, it is served rare, and authentic trattorias won’t offer a well-done option by default. If needed, you can ask for the steak to be grilled further.

Can I request my own steak portion instead of sharing?

Yes, you can request your own steak portion from the chef, and there may be a supplement to pay.

FAQ

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance for a full refund.

Is reserve now and pay later available?

Yes. You can reserve your spot and pay nothing today.

You Might Also Enjoy

Afternoon Access to Accademia Gallery: David & StradivariusCesarine: Small group Pasta and Tiramisu class in SienaFrom Florence: San Gimignano, Siena, and Chianti Wine TourLucca: Picnic Lunch at a Vineyard by Bike