A huge steak can be intimidating, until you cook it yourself in Florence. This experience pairs a hands-on Florentine steak class with the real atmosphere of a traditional trattoria, plus the chance to learn the basics behind Bistecca Fiorentina and the Chianina cow while you sip Chianti. The big consideration: the steak is traditionally served very rare, and the kitchen won’t steer you toward well-done.

I love that you’re not just watching from the sidelines. You’ll roll up your sleeves, prepare the steak for the grill, and learn a classic Tuscan antipasto fettunta and sides to share, then sit down for a full 3-course meal you helped make. The class is limited to 5 people, which keeps it friendly and practical, but it also means it moves at a real cooking pace.

Key Moments You’ll Remember

• A real trattoria kitchen start in central Florence at I’ Tuscani 2
• Chef Enrico-style instruction with tips for getting Bistecca alla Fiorentina right
• The Chianina and origins talk as you prep your steak
• Fettunta antipasto and classic sides designed for sharing
• A thick, shareable steak (often around 2.5 pounds) served rare the traditional way
• Chianti wine with your cooking and dinner for a true Tuscan meal rhythm

Entering I’ Tuscani 2: a Florence trattoria-meets-kitchen setup

The experience begins in the center of Florence, with your host waiting for you inside the restaurant called I’ Tuscani 2. That matters, because it sets the tone: this isn’t a classroom bolted onto a tourist circuit. It’s a working trattoria environment, and the kitchen is where the real action happens.

After you’re welcomed, you’ll be taken behind the scenes to meet the head chef. You’ll get a feel for how a Tuscan kitchen thinks: ingredients first, technique second, and timing always. Then you’ll start the cooking talk with a glass of Chianti in hand, which makes the whole setup feel like part of a real meal, not a staged demonstration.

The best practical tip here is simple: arrive ready to work. You’ll be cooking, not just tasting. Also, the small group size (limited to 5) means you’ll get more direct attention, but the chef will still keep the flow tight like a real service kitchen.

The steak story you’ll actually use: Bistecca Fiorentina and Chianina basics

One of the reasons this class is memorable is that the cooking lessons come with context you can connect to the plate. You’ll hear about the origins of Bistecca Fiorentina and why the Chianina cow matters so much. This isn’t “fun facts” floating around the room. It’s the kind of background that helps you understand what you’re doing when you handle a thick cut and grill it quickly and carefully.

As you sip your Chianti, you’ll also get guidance on how to source the best ingredients and what makes Florentine steak special. Even if you never buy Chianina at home, the method transfers. You’ll learn what to look for in quality meat and how thickness changes everything: heat management, timing, and the idea of serving rare as the default.

A note I think you should take seriously: authentic trattorias typically won’t ask you how you want your steak. They won’t promise well-done as the plan. The class follows that tradition. If you’re used to rare meat, you’ll feel at home. If you’re not, you’ll still have a strong option: you’re encouraged to try it in true Florentine style first, and if you really prefer more cooking, you can request it to be grilled further for you.

Preparing fettunta and Tuscan sides: the part that makes the meal feel local

This class isn’t only about grilling. Before the steak hits the table, you’ll also learn how to make a Tuscan antipasto called fettunta. It’s a classic, and it’s smart to learn early because it sets your dinner up as a shared feast.

You’ll choose your steak and then prepare it for the grill. While that happens, you’ll be shown how to make fettunta and how to prepare the classic Italian sides that go with it. The sides aren’t presented as fussy garnish. They’re the kind of everyday Tuscan companions that balance steak’s richness and help the meal feel complete.

Here’s what I like about this structure: you learn multiple pieces of the meal at once, so you leave with a bigger mental toolkit. Instead of thinking only about one dish, you’ll know how to build a Tuscan-style spread around a centerpiece steak. That makes it easier to recreate the feeling later, even if you can’t find exactly the same meat.

You’ll also get aprons and chef hats. It’s not a marketing gimmick. It signals that you’re in the working rhythm of a kitchen, and it makes the experience more playful while you cook.

Choosing the steak and prepping it for the grill

The Florentine steak in this class is typically extremely thick and often weighs around 2.5 pounds, designed for sharing. Traditionally it’s placed in the center of the table, with sides shared between about 2 or 3 people depending on the steak size.

That means you should think of the “you” in this class as part of a team table, not as a solo steak scenario. It’s a cultural thing, not just a portion decision. When you prep and grill a steak this thick, technique matters more than seasoning tricks.

As for portion flexibility: there’s always plenty for the group, but if you want your own steak, you can request this to the chef. The information you’re given suggests there may be a supplement if you go for that option. So if you’re hungry and want a more personal portion, ask directly and clarify expectations before you commit.

Grilling a rare Florentine steak: how to stay confident

Once your steak is ready, you’ll sit down to eat with the other people in the class and enjoy the meal you’ve worked on. The steak is traditionally served rare, so the class is built around that approach.

The technique lessons you get earlier are what keep it from feeling like guesswork. You’ll hear what makes the Florentine steak special, how thickness changes grilling, and how ingredient quality affects the outcome. And if you’re the type who worries about undercooking, here’s the honest guidance: commit to the tradition for the first serving. If you still prefer more doneness, you can request the steak be grilled further.

This is also where the chef’s teaching style really shows. One chef you might be taught by is Enrico, and at least one person highlighted how he taught helpful hints for getting bistecca alla fiorentina al sangue right, especially for someone who loves it. That kind of direct, practical feedback is exactly what you want in a steak class.

The 3-course meal and Chianti: why the order matters

The meal is structured as a true Italian 3-course experience. You’ll start with a starter, then move into sides and the main event (the steak), and finish with dessert. The best part is that it’s built around what you cooked.

Chianti wine is included, and you’ll drink it during the experience, then again with the dinner rhythm. This matters more than people expect. Wine turns the class into a meal, so you’re not thinking about “ending” right after cooking. You’re settling in, sharing the table, and letting the food do its job.

Also, don’t underestimate how much time the whole meal occupies inside a 2-hour window. It sounds short, but the class runs efficiently: prep, grill, then eat. That’s why one of the strongest review takeaways was basically: make sure you’re hungry. You’ll be, in the best way.

Price and value for a $225.44-per-person steak lesson

At $225.44 per person, this is not a cheap impulse class. But it also isn’t just a quick tasting. You’re paying for:

• A small-group cooking class (limited to 5)
• Expert chef instruction in a real trattoria kitchen
• A full 3-course meal built around your work
• Chianti wine included
• Cooking supplies like aprons and chef hats
• Ingredients and the thick-cut steak that you prepare and share

For Florence, where many food experiences hover around tasting and shopping vibes, this is value in the form of skill and a full dinner. The biggest reason it feels “worth it” is the combination: teaching + meal + cultural context. If you’re the type who likes to learn one thing and leave with a story you can retell, you’ll likely feel the price makes sense.

If you’re visiting with people and are comfortable with sharing a steak, the class also leans toward better per-person value. If you’re solo and want your own steak, the option exists, but there may be a supplement, which would change the math.

Who should book (and who might want a different Florence food plan)

This class is a great fit if you:

• Want hands-on cooking, not a passive food tour
• Like the idea of learning the meaning behind Bistecca Fiorentina, not just the recipe
• Enjoy rare steak as part of the tradition
• Want to eat well in a short time without wasting your Florence evening waiting around

It may not be for you if:

• You’re vegan. The experience is not suitable for vegans.
• You strongly dislike rare meat and don’t want to try it first, even if you can request extra grilling.

It also helps if you enjoy lively, social cooking energy. The small group keeps it focused, but the meal portion is about sharing the centerpiece steak and sides.

One more practical mindset: you don’t need to be a steak expert. The chef instruction is what gives you confidence. You just need to be ready to pay attention and cook.

Should you book this Florence Florentine steak class?

Book it if you want a Florence evening that feels like a real Tuscan meal with real technique behind it. The standout strength is the pairing of kitchen instruction, a traditional steak approach, and a full 3-course dinner with Chianti included, all in a small group limited to 5.

Skip it if rare steak is a hard no for you, or if vegan-friendly food is non-negotiable. In those cases, you’ll probably feel the experience fighting your preferences.

If you’re in the middle—curious, open, hungry—this is one of the more satisfying ways to connect with Florence food culture. You’ll leave with a story, a skill you can repeat in some form, and a steak dinner you helped create.

FAQ

How long is the cooking class?

The class lasts 2 hours.

What group size is this?

It’s a small group limited to 5 participants.

Where does the experience start in Florence?

You start inside the restaurant called I’ Tuscani 2.

What’s included in the price?

The price includes the cooking class with an expert chef, a 3-course meal (starter, sides, steak, and dessert), aprons and chef hats, and Chianti wine.

Is Chianti wine included?

Yes, Chianti wine is included.

Is the Florentine steak served rare?

Yes. The Florentine steak is traditionally served rare, and authentic trattorias won’t offer well-done as the standard.

Can I request a portion just for me instead of sharing?

You can request this from the chef if you want your own steak, and there may be a supplement to pay.

Is this experience suitable for vegans?

No, it is not suitable for vegans.

What languages are the instructors speaking?

The instructor speaks English and Italian.

Is there free cancellation and a reserve-and-pay-later option?

You can cancel up to 24 hours in advance for a full refund. You can also reserve now and pay later.