Wikisteak

THE CUTS OF MEAT WE LOVE

TO SERVE THE BEST,

YOU NEED TO KNOW WHAT YOU’RE SERVING


Dietary habits have become ethically complex and deeply personal matters over time: we are aware of this and don’t turn a blind eye.
The meat at I’Tuscani restaurants is always pasture-fed and comes from farms that meet our high standards; it is ethically sourced, as we believe it should always be. Therefore, we purchase not only the prime cuts but also whole cows or half carcasses.

Mezzena

The "mezzena" is each of the two parts into which the beef is divided, and there are multiple cuts available. Specifically, this part is also used for ragù, sliced steak, and tartare: our identity is primarily that of an ethical meat restaurant.


1Guancia

Beef cheek (or “guanciola”) has always been considered a “poor” cut that, over time, has fallen out of favor in kitchens, despite being truly delicious. However, in recent years, it has regained the importance it deserves. When the beef cheek is slowly cooked, it becomes incredibly tender and flavorful, making it an ideal choice for a braised dish.

RESTAURANT WITH FLORENTINE STEAK IN FLORENCE

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AND EXPERIENCE OUR CUISINE


Firenze

San Pancrazio

RISTORANTE – I TUSCANI 2
Piazza San Pancrazio, 2/R

Firenze

FOOD POWERED BY I’TUSCANI

At Enoteca Vigna Nuova in Via dei Federighi, 3/R

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