Rare steak, big lessons, real Florence flavor.

This hands-on class happens in the kitchen of a central Florence trattoria, where you learn Bistecca Fiorentina and then sit down to eat the full 3-course meal with Chianti.

I particularly like the kitchen time: you choose and prep the thick Florentine steak, make Tuscan sides, and build an antipasto like fettunta. I also like the story behind it, from the origins of bistecca fiorentina to the Chianina cow and how the chef thinks about sourcing the best ingredients while you sip red wine.

One consideration: the steak is traditionally served rare and meant to be shared, so if you want a well-done steak or a fully separate portion, you may need to plan around that.

Key highlights worth your appetite

• Central-trattoria setting: You start at I’ Tuscani 2 and move into a real working kitchen.
• Small group dinner class: Limited to 5 participants, so you get actual attention while you cook.
• Bistecca Fiorentina, explained: You learn why Florentine steak is special, including the role of Chianina cattle.
• You make the meal: Antipasto fettunta, steak prep, classic sides, and a dessert finish.
• Wine with your work: Chianti is part of the experience from the moment you begin.

Entering I’ Tuscani 2, then stepping into the kitchen

I like cooking classes that start with place and people, not just ingredients. This one begins inside I’ Tuscani 2 in central Florence, where the restaurateur brings you in and then helps you meet the head chef. That simple welcome matters, because you get the sense you’re being shown something local, not marched through a script.

Next, you get pulled behind the scenes to the kitchen. This is where the experience turns from watching to doing. You’ll be given aprons and chef hats, which might sound silly, but it sets the mood fast. You’re not just tasting, you’re working.

The class is designed for a small group, limited to 5 participants. That number is the difference between standing at the edge of a cutting board and actually getting time at the station. You can expect to interact with the chef and get guidance while you handle the prep.

The bistecca fiorentina lesson you actually remember

Before you fire anything up, you’ll settle into the flow of the class with red wine and a clear explanation of what you’re making. You’ll hear about the origins of bistecca fiorentina and why it’s tied to the Chianina cow. That context is more than trivia. It helps you understand what chefs are chasing when they talk about thickness, quality, and timing.

You’ll also get a practical rundown of sourcing the best ingredients. Even if you never grill in your home kitchen again, you’ll leave with a better sense of what makes Italian meat dishes work, especially when the goal is to keep the center tender and rare.

A useful detail here is how the chef frames the steak: Florentine steak is extremely large, often weighing around 2.5 pounds, and it’s made for sharing. That affects how you think about portioning, cooking, and serving. It’s not a single-plate meal style. It’s a table centerpiece.

And yes, you’ll be taught in English and Italian. If you speak Italian, you might catch extra nuance. If you don’t, the class is built to stay clear and keep you cooking.

Choosing your steak, prepping for the grill, and staying in control

When it’s time to cook, you’ll choose your steak and prepare it for grilling. This is where the class feels most satisfying, because you’re not just assembling. You’re doing the kind of steps that decide whether the result is good or great.

You’ll learn what to look for while prepping, and you’ll get guidance on grilling prep for a thick cut. The chef focuses on what matters for this style of cooking, where the meat is meant to be thick and cooked in a way that keeps the center properly rare.

Here’s the key planning tip: the Florentine steak is traditionally shared between 2 or 3 people depending on size. You’ll likely end up portioning the meal at the table rather than receiving a neat individual steak. If you want your own steak, you can request this to the chef, but there may be a supplement to pay. If that matters to you, ask early, so you don’t get stuck making assumptions at the table.

Antipasto fettunta and Tuscan sides, not just steak

One of my favorite parts of this class is that it doesn’t turn into a one-note steak session. While you prep the steak, you’ll also be shown how to make Tuscan antipasto fettunta and prepare the classic Italian sides.

Fettunta is the kind of dish that feels simple but lives or dies based on technique and quality. In a class like this, you get to see how Tuscan flavors are balanced on a plate. It’s also a nice move for your confidence: while the steak is the star, the bread-based antipasto is something you can master quickly and feel proud of.

The sides are important because they shape the whole table meal. Since the steak is shared, these dishes provide structure. They give you something to pair with each bite, instead of relying on steak alone.

If you’re the type who gets overwhelmed by cooking sessions, this is a relief. You’re doing multiple tasks, but they each have a clear purpose in the final meal.

The rare steak rule, and how to handle it if you’re cautious

Florentine steak is top-quality meat and traditionally served rare. Authentic trattorias will not ask you how you like it, nor offer to cook it well-done. That’s a real cultural point, and it’s worth knowing before you arrive.

If you’re not used to rare meat, I recommend treating this as a learning moment. Start by tasting it as served. If you still prefer more doneness, you can ask the chef to grill it further for you.

It helps to set expectations for doneness before the class starts, so you don’t feel pressured mid-meal. The goal here is to experience the dish in its traditional style, then adjust if you need to.

The meal: 3 courses in a cosy trattoria, plus Chianti

Once the steak is ready, you sit down with the other participants in the cosy trattoria. This is the payoff: you raise a glass, toast your efforts, and start eating what you cooked.

The 3-course meal includes a starter, sides, steak, and dessert. Chianti wine is included as part of the experience, and it shows up early enough that the class feels like dinner, not a cooking workshop with food later.

The serving style is another important detail. The Florentine steak is typically placed in the middle of the table with sides to share between 2 or 3 people. That turns the meal into a social centerpiece, like the dish was meant to be.

A practical note: go hungry. The steak is large, and the meal is built as a full evening dinner format. If you normally eat light, you may still find this more filling than expected once the table food hits.

Who will enjoy this the most (and who should think twice)

This is a great fit if you:

• Want a hands-on cooking class where you actually cook, not just watch.
• Like Tuscan food beyond steak, especially fettunta and classic sides.
• Enjoy learning the “why” behind a dish, including the Chianina angle and ingredient sourcing.

It’s also a strong option if you come in a small group. With a maximum of 5 participants, the class avoids the chaos that can make cooking feel rushed.

Who should think twice? If you’re vegan, this isn’t suitable. Also, if you have a strict preference for well-done meat, know that the traditional serving is rare and the kitchen won’t automatically switch styles. You can ask for further grilling, but it helps to understand the starting point.

Price and value: what you’re paying for in real terms

At $225.44 per person for a 2-hour experience, you’re paying for more than a recipe lesson. You’re paying for:

• Expert chef instruction in a real trattoria kitchen
• A full 3-course meal that you help prepare
• Chianti wine included
• Steak that’s designed for sharing, not just a small tasting portion
• Small-group handling, limited to 5 participants

So yes, it costs real money. But the value improves because you’re not paying separately for a full dinner and wine. You’re bundling instruction plus meal service into one set price.

Also, the steak size is part of the math. This is not the kind of class where you cook a tiny sample and everyone leaves hungry. You’re building toward the traditional table meal format, and that changes the overall satisfaction level.

If you’re budgeting for Florence, I’d compare this to what you’d pay for a dinner at a similar central location plus wine, then add the fact that you’re leaving with real cooking technique.

Small-group energy, and why the chef guidance lands

From the tone of the experience, it sounds like the chef’s role is a big part of why people rate it highly. The chef is often described as friendly, and one memorable detail is that Chef Enrico teaches “hints” for preparing bistecca alla fiorentina al sangue for those who love it that way.

That matters because bistecca fiorentina is all about execution. When the chef gives practical guidance for rare preparation, you’re not guessing. You’re learning what to focus on so your result matches the dish’s identity.

In a small group, that kind of help is easier to deliver. You can get feedback while you’re cooking, not after you’ve finished and the steaks are already gone.

Should you book the Florence Florentine Steak Cooking Class?

Book it if you want a central Florence food experience that’s more active than a restaurant meal, with real Tuscan structure. This class is best when you’re open to the traditional serving style of Florentine steak, and when you’re hungry enough to enjoy a proper table-centered dinner.

Skip it or choose another option if you must have well-done meat from the start, or if you’re vegan. Also consider it only if $225.44 per person fits your budget, since you’re paying for instruction plus a full meal and wine in one package.

If those points work for you, this is the kind of class that can make your Florence trip taste like Florence long after the last bite.

FAQ

Where does the tour start?

The host waits for you inside the restaurant called I’ Tuscani 2.

How long is the cooking class?

The duration is 2 hours.

How big is the group?

The group is limited to 5 participants.

What languages are used during the class?

The instructor speaks English and Italian.

Is the Florentine steak served rare?

Yes. The Florentine steak is traditionally served rare, and authentic trattorias will not ask you how you like it or offer to cook well-done automatically.

Is this class suitable for vegans?

No, it is not suitable for vegans.