In Val di Chiana, to savor an authentic Chianina steak, there are several renowned restaurant options:

1. Ristorante Casa Cecco: Offers the chance to taste a Chianina steak in a farmhouse dating back to 1600.

2. Agriturismo di Trequanda: Here, Chianina meat, raised in local pastures and processed by the company’s trusted butcher shop, becomes the star of refined traditional Tuscan dishes.

3. Osteria Acquacheta in Montepulciano: This establishment is known for serving the real Chianina steak, appreciated by a wide clientele.

​Chianina Meat: What It Is and Its Characteristics

Chianina meat is a product of Italian excellence, originating from Val di Chiana, a region extending between Tuscany and Umbria. It comes from breeding Chianina cattle, one of the oldest and largest cattle breeds in the world, characterized by a white coat and significant muscular build.

Chianina meat is appreciated for its organoleptic qualities: it is tender, lean, and flavorful, with a balanced ratio of muscle to fat, making it particularly suitable for the Florentine steak, an iconic dish of Tuscan cuisine. The Florentine steak, traditionally cooked rare or at most medium-rare to enhance the tenderness and flavor of the meat, must be cut very thick (at least three fingers) and cooked on a charcoal or wood grill.

The breeding method of the Chianina is strictly regulated to ensure the quality of the product. The animals are predominantly pasture-raised and fed with local forage, maintaining the meat’s flavor and quality.

Chianina meat has received recognitions and certifications that protect its origin and quality, including the PGI (Protected Geographical Indication) for the “Vitellone Bianco dell’Appennino Centrale,” which includes Chianina breed veal raised in traditional areas.

​Chianina Steak

The Chianina steak is a prized cut of beef from the Chianina breed, known for its tenderness, rich taste, and texture. The Florentine steak, the most famous dish using this type of meat, is a true institution in Tuscan cuisine.

Here are some distinctive features of the Chianina steak:

– Meat Quality: Chianina meat is appreciated for being particularly lean, with well-developed muscle tissue and little fat. The color is a bright red, a sign of freshness and quality.

– Cut: The Florentine steak is cut from the veal loin, including the sirloin and tenderloin. The cut is thick, generally at least three fingers, to allow for optimal cooking.

– Cooking: To enhance the flavor and maintain the tenderness of the meat, the Chianina steak should be cooked on a charcoal or wood grill, leaving it rare or at most medium-rare.

– Authenticity: To ensure that it is authentic Chianina meat, it is good to look for the PGI mark “Vitellone Bianco dell’Appennino Centrale” or to purchase from trusted butchers and restaurants that can attest to the meat’s origin.

– Recognitions: Chianina meat enjoys the PGI recognition that certifies its protected geographical origin and quality, ensuring that the animals have been raised according to specific standards.

​Valdichiana Restaurant

In Valdichiana, there are several restaurants where you can enjoy dishes based on Chianina meat. Here are some places recommended by Gambero Rosso:

1. La Piana in Castiglion Fiorentino, which offers traditional dishes with creative touches and a panoramic terrace.

2. Silla’s Bistrò, also in Castiglion Fiorentino, where tradition meets culinary creativity, and there is also an inner garden.

3. La Botteghina di Civitella in Civitella in Val di Chiana, perfect for a gourmet break with a view of the castle.

4. Podere Il Riccio Osteria near Cortona, a restaurant with a varied culinary offering and refined technique.

5. Il Falconiere in Cortona, which offers dishes tied to Tuscan tradition and the plant world.

6. Osteria del Teatro in Cortona, with thirty years of activity and a menu that ranges from Tuscan classics to original dishes.

These restaurants offer different experiences and the opportunity to taste dishes prepared with Chianina meat, one of the gastronomic excellences of the area.

​La Toraia Sinalunga

The La Toraia Restaurant is located in Tenuta La Fratta in Sinalunga and is a reference point for tasting Chianina meat.

La Toraia works exclusively with meat from its own farms, with animals fed certified organic forage.

In addition to the classic Florentine steak, the restaurant has reinterpreted Chianina meat in a modern key, offering hamburgers and tartare, as