Florence: Florentine Steak Cooking Class with 3-Course Meal

Florence’s famous bistecca alla fiorentina is not a dainty steak. It is a thick, shareable cut, often weighing about 2.5 pounds, cooked rare and set in the middle of the table. This class takes you into the kitchen of I’ Tuscani 2, where you learn the customs behind the dish instead of simply ordering it at dinner.

I like the small group of five and the chance to learn directly from a working chef, including Chef Enrico, who has taught guests how to prepare the steak al sangue, or rare. I also like that the class includes fettunta, side dishes, dessert, and Chianti, though the $225.44 price is a serious splurge for a two-hour meal and class.

Key points at a glance

• The steak is made for sharing: A typical Florentine steak serves two or three people, so you will not receive a small individual portion.
• Chef Enrico teaches the rare method: You learn why top-quality bistecca is traditionally grilled rare and how to handle it properly.
• You cook inside I’ Tuscani 2: The meeting point is a genuine trattoria in central Florence, not a separate school kitchen.
• Fettunta is part of the lesson: You also prepare Tuscan antipasto and classic sides, so the meal is more than steak alone.
• Chianti comes with dinner: Wine is included as you sit down to eat what you prepared.
• The group stays intimate: With no more than five participants and English or Italian instruction, you get a closer look at the cooking.

Entering I’ Tuscani 2 in central Florence

Your class begins inside I’ Tuscani 2, a traditional trattoria in the center of Florence. The restaurateur welcomes you and takes you behind the scenes to meet the head chef. That setting matters. You are not watching a demonstration in a polished classroom. You are stepping into the working kitchen of a restaurant that serves Tuscan food.

The small size keeps the lesson personal. With a maximum of five participants, you should have room to ask questions, watch the preparation closely, and take part rather than simply stand at the edge. Instruction is offered in English and Italian.

The class lasts two hours, so it moves at a useful pace. You get enough time to learn the main techniques and sit down for dinner, but this is not a full-day culinary course. If you want a long, highly technical lesson covering several recipes, this will feel brief. If you want a focused food activity that fits neatly into a Florence evening, the length works well.

Learning what makes bistecca alla fiorentina special

Before the cooking begins, you hear about the origins of Florentine steak and the Chianina cow associated with it. You also learn how to source good ingredients and what makes this cut different from an ordinary steak.

That background gives the dish some context. In Florence, the steak is treated as a local tradition, not just a large piece of meat. The cut is thick, the quality matters, and the usual method is simple: prepare the meat well, grill it properly, and avoid burying it under complicated sauces.

Chef Enrico’s lesson focuses on preparing the steak al sangue. This means rare, and it is the traditional way to serve a top-quality Florentine steak. An authentic trattoria generally will not begin by asking how well done you want it. The expected starting point is rare.

If you normally order medium or well done, you should know this before booking. You can try the steak in the Florentine style first, and the chef can grill it further if you still prefer it that way. The important point is to speak up after tasting it, rather than expecting a standard menu of cooking choices from the start.

Choosing and preparing a two-and-a-half-pound steak

A typical Florentine steak weighs around 2.5 pounds. That size is part of the experience, but it also affects how you should plan your meal. The steak is usually placed in the center of the table and shared by two or three people.

You will choose your steak and prepare it for the grill. The class gives you a closer look at the cut before it becomes dinner, and you learn how the chef handles such a thick piece of meat. The lesson is especially useful if you have wondered how a steak can develop a grilled exterior while remaining rare inside.

You can ask the chef for your own steak if you want an individual portion, but an extra charge may apply. For most people, sharing is the sensible choice. The dish is large, traditional, and designed for the table rather than for one person.

I also recommend arriving hungry. The meal includes a starter, the steak and side dishes, and dessert, so this is not a quick tasting. The steak is the main event, but the supporting courses add enough food that a light lunch beforehand makes sense.

Making fettunta and Tuscan side dishes

The class is not limited to grilling meat. You also learn to make fettunta, a simple Tuscan antipasto, and prepare the classic side dishes served with the steak.

Fettunta is useful to learn because it shows the plain, ingredient-led side of Tuscan food. It gives you something to work on before the steak is ready and helps turn the class into a complete meal rather than a single cooking demonstration.

The sides matter for another reason: they are what make the final dinner feel like a shared trattoria meal. You are not simply handed a steak and a plate. You help prepare the pieces that go around it, then sit down to eat everything together.

The supplied information does not specify the exact side dishes or dessert served on a given date. That is worth keeping in mind if you have a particular recipe in mind. The reliable promise is a Tuscan antipasto, classic sides for the steak, and a dessert.

Sitting down with Chianti and your finished meal

Once the cooking is complete, you sit down in the cosy trattoria and eat the results. Chianti is included, giving the meal the feel of a proper Tuscan dinner rather than a class that ends at the kitchen counter.

The format is social. The steak is shared, the side dishes sit alongside it, and the wine helps mark the change from lesson to dinner. A toast to the cooking is part of the experience, followed by the main meal and dessert.

I like this structure because it rewards the work immediately. You learn how the food is prepared, then taste it while the steps are still fresh in your mind. The reports of flowing wine and a fun atmosphere fit the format, but you should still expect the cooking to be the center of the evening, not a formal wine tasting.

The meal also makes the price easier to assess. At $225.44 per person, this is expensive for two hours. You are paying for a chef-led lesson, a restaurant setting, a large steak, several courses, Chianti, and a very small group. If you only want to eat bistecca, ordering dinner at a trattoria will cost less. If you want instruction and a behind-the-scenes food experience, the package offers more than a standard meal.

How the small group changes the class

A maximum of five participants is one of the strongest practical features. Large cooking classes often turn into demonstrations where you see the work but do little of it. Here, the limited size should give you more direct access to the chef and the food.

You can ask about the meat, the grill, the rare cooking style, or the ingredients as you work. The experience also suits people who prefer a quieter meal and a closer connection with the instructor.

There is a tradeoff. A small group can feel more personal, but it can also mean you share the kitchen and table with people you do not know. The activity is designed as a communal meal, so book it if you enjoy eating and cooking alongside others rather than seeking a private dinner.

The reviews describe the hosts as friendly and the atmosphere as fun. Chef Enrico is singled out for explaining practical tips for preparing a perfect rare bistecca. That kind of direct instruction is likely to be the most valuable part for anyone who wants to recreate the dish later.

Who should book this Florence cooking class

I would recommend this class to several types of visitors:

• You want a distinctly Florentine food experience, not a generic pasta lesson.
• You enjoy red meat and are willing to try steak rare.
• You like learning in a real restaurant rather than a formal cooking school.
• You are traveling with one or two companions who can share the large steak.
• You want a two-hour evening activity that includes dinner and wine.
• You value a small group and direct contact with the chef.

It is not suitable for vegans, and it may be a poor match if you dislike rare beef or do not eat a large shared meal. Even if you prefer your steak cooked further, the class can accommodate that after you try the traditional style, but the starting point remains rare.

Families and couples should also think about the social format. The experience is built around one large steak for two or three people, so it works best when everyone at the table is comfortable sharing the same main course.

Practical details before you reserve

The meeting point is inside I’ Tuscani 2, where the host will be waiting. The activity ends back at the same restaurant, so you do not need to arrange transport between a cooking school and a separate dining room.

Aprons and chef hats are provided. English and Italian are available, and the class is limited to five participants. Starting times vary, so check availability for the date you want.

The cancellation policy is fairly flexible: you can cancel up to 24 hours in advance for a full refund. You can also reserve now and pay later, which helps if your Florence schedule is still changing.

The price is $225.44 per person. I would treat it as a special-occasion activity, not a budget meal. The value depends on what you want. For a diner who only wants to taste Florentine steak, the cost is high. For someone who wants to learn the dish, cook in a working trattoria, enjoy multiple courses, and drink Chianti in a small group, the price includes several parts that would otherwise need to be booked separately.

Should you book the Florentine steak class?

Book it if bistecca alla fiorentina is high on your Florence food list and you want to understand the dish, not just order it. The strongest reasons are the small group, the real trattoria kitchen, Chef Enrico’s practical instruction, and the chance to eat the steak with fettunta, sides, dessert, and Chianti.

Skip it if you want a low-cost dinner, a private class, or a steak cooked well done from the outset. This is a focused, meat-heavy experience with a communal meal and a clear Tuscan tradition behind it. For the right diner, it is a memorable way to spend two hours in Florence. For everyone else, the price and rare steak may be more than the occasion requires.

FAQ

Where does the Florentine steak cooking class begin?

The class begins inside I’ Tuscani 2, a restaurant in the center of Florence. The host will be waiting inside the restaurant.

How long does the activity last?

The cooking class and meal last two hours. Starting times vary, so check availability for your chosen date.

How many people are in the group?

The group is limited to five participants, making this a small-group cooking experience.

What languages are available?

Instruction is available in English and Italian.

Is the Florentine steak served rare?

Yes. Florentine steak is traditionally served rare, or al sangue. You can ask the chef to grill it further if you still prefer it more cooked after trying it.

Is the steak meant for one person?

Usually not. The steak is extremely large, often around 2.5 pounds, and is traditionally shared by two or three people. You can request an individual steak, but a supplement may apply.

What is included in the price?

The experience includes the cooking class with an expert chef, aprons and chef hats, a three-course meal with starter, steak, side dishes, and dessert, plus Chianti wine.