FRIESLAND HEIFER. Native to the Friesland region, bordering the Netherlands and Germany. This breed is raised in a mixed system of stables and pasture, feeding primarily on sugar beets. The meat is very tender, sweet, and succulent. Recommended Wine Pairing: Sangiovese and Merlot grapes.
The Steaks
steak lovers
Florence is the home of the Bistecca.
Le Lance di Fiesole wants to pay its due tribute, highlighting the steak and placing it at the center of the gastronomic experience.
Fall in love with the Steak and Fall in Love with it.
originally it was...
History tells of an ancient tradition according to which it was customary to celebrate the feast of San Lorenzo in Florence.
People gathered in the streets drinking and enjoying the veal offered to the common people by the wealthiest Florentine families.
It was in the 1400s, therefore, that one of the symbolic dishes of the city of Florence originated:
the Florentine steak.

To quote the definition of the writer and gastronome Pellegrino Artusi:
"The Florentine steak is a bone-in chop, one or one and a half fingers thick, cut from the loin of veal."
(At least 4 fingers today)
our selections
CHIANINA. Originally from the Valdichiana, raised in Tuscany. It is one of Italy's world-class excellences. Known for its tenderness, intense flavor, and leanness, it is an ideal choice for those seeking high-quality meat. Recommended Wine Pairing: 100% Sangiovese and Nebbiolo grapes.
BLACK ANGUS Native to Scotland. The meat has a sweet, intense flavor due to its high iron and healthy fat content. The breed is fed almost exclusively on hay and grain, except for the months before slaughter, when it is fed a corn-only diet. Recommended Wine Pairing: Sangiovese and Nebbiolo grapes.
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