TRACEABILITY
AND RELIABLE SUPPLIERS

We are proud to tell you about the breeder and butcher who have contributed to bringing your meal to the table, without omitting the methodologies and practices they carry out day by day.

We work with suppliers who share our philosophy that natural is almost always better. It varies from meat to meat and from supplier to supplier, but it usually boils down to farms or producers who passionately care for the animals they raise and consider the environmental impact of their actions.
Everything we do celebrates the best of their work, which is the result of conscious and sustainable cultivation. That’s why when we serve Fiorentina steaks and all our dishes, we present them to you with utmost passion.

Certificazioni carni

FIORENTINA STEAK

ARE NOT ALL CREATED EQUAL

Chianina

Chianina is one of the oldest cattle breeds and takes its name from the Val di Chiana in central Italy, where it is raised. It is easily recognizable by its white coat and extraordinary size, making it the largest bovine in the world. Somatic gigantism, long trunk, and lightweight skeleton are its peculiar characteristics.
The veal has the most flavorful and nutritious meat, with a vibrant red color, fine grain, firm and elastic texture to the touch, with small infiltrations of fat within the muscle mass.
The cow has a meat with a finer grain and less vibrant color. However, if it comes from a well-fattened animal of the right age, the quality will be comparable to that of veal, both in terms of flavor and nutritional value. It is a typical meat destined for a steak restaurant.

Maremma toscana

The Maremmana breed exhibits strong rustic characteristics and a high ability to graze in arid lands, utilizing its own food resources. It is also highly resistant to drought, predators, and parasites.
The rustic nature of the Maremmana breed includes its excellent maternal aptitude, referring to its ability to raise the calf until weaning age. Thanks to the diet of wild herbs that grow in the Maremma region, its meat has a very intense and savory flavor, accompanied by a high protein content and moderate lipid presence. It is highly recommended for diets designed for anemic individuals and is part of the Slow Food Presidia.

Pisana

This breed is raised in the Pisa area, specifically in the territory of the Parco di Migliarino, San Rossore, Massaciuccoli. It is listed among the endangered breeds, and the treated animals are raised for at least 6 months in the farms. The meat of the Pisana cow comes from a crossbreeding between native breeds, including the Chianina, and the Bruna Alpina breed, which has been present in the province of Pisa since the 1700s thanks to the House of Lorraine.
Its meat has a strong and distinct flavor, is particularly tender, and has a light red color in younger specimens, while it has a darker tone in older ones. Only cattle between 12 and 24 months of age are eligible for the designation.

THE THOUGHT

Let’s not beat around the bush: intensive agriculture harms the planet.
In the kitchens of I’Tuscani, we want to do things differently because we believe in regenerative farming, which translates into superior meat quality and a better environmental impact.
Most of our farmers raise livestock for minimal or private consumption, providing us exclusively with sustainable quantities.
Soil is one of the largest carbon repositories in the world, and intensive farming releases harmful gases into the atmosphere. By allowing animals to graze until maturity, as nature intended, and striving to utilize nearly every part of the animal and almost all cuts, we aim to be as sustainable as possible.

Soil is one of the largest carbon repositories in the world, and intensive farming releases harmful gases into the atmosphere. By allowing animals to graze until maturity, as nature intended, and striving to utilize nearly every part of the animal and almost all cuts, we aim to be as sustainable as possible.