A steak class in Florence beats another museum stop. You learn Bistecca Fiorentina hands-on, then eat it with a proper Chianti wine toast, all in the kitchen of a traditional trattoria. One thing to plan for: the Florentine steak is typically served rare, and they won’t treat it like a well-done steak.

I like how small this is. Limited to 5 participants, you get time with the chef and clearer instruction than you would in a big group class. If you want a steak that’s all yours, you can request it, but it may involve a supplement.

You’ll spend about 2 hours cooking and then sitting down to a true 3-course meal: starter, sides, the steak (served large and shared), and dessert. It’s a great fit if you’re hungry and you want Florence food culture you can actually repeat at home.

Key things to know before you cook

• Small group (up to 5) in the center of Florence so you’re not just watching.
• Kitchen-to-table flow with the steak, sides, and meal eaten right where you prepared them.
• Florentine steak basics: you’ll hear about Bistecca Fiorentina and the Chianina cow.
• Tuscan fettunta antipasto plus classic sides to round out the table.
• Rare is the tradition: the steak is top quality and typically grilled rare, not well-done.
• Chianti wine with your meal and aprons/chef hats that make it feel like the real deal.

Where this Florence steak class really happens (I’ Tuscani 2)

This experience starts in the middle of Florence at a restaurant called I’ Tuscani 2. That matters because it sets the vibe fast: you’re not going off to a remote cooking studio. You’re stepping into the rhythm of a real trattoria—busy in the normal way, local in tone, and focused on food.

From the start, you’re welcomed inside and taken behind the scenes to the kitchen. You’ll meet the head chef, so the class doesn’t feel like a generic demo. It’s more like you’re being brought in as extra hands and extra questions, while the kitchen runs as it normally would.

And with a group capped at 5 people, you should expect less waiting and more direct help. You’re also able to pick up details—small choices in sourcing, timing, and grill setup—that you might miss in a larger class.

The kitchen intro: stories that explain why the steak matters

After you’re settled, you’ll sip red wine while the chef and host talk you through the origins of the dish: Bistecca Fiorentina and why the Chianina cow is part of the legend. That storyline is more than trivia. It helps you understand what you’re trying to protect when you cook it—flavor, texture, and the specific way the cut is meant to be treated.

They’ll also discuss how to source good ingredients and what makes this steak special. You don’t need to be a meat expert to get value from this. The takeaway is clear: this isn’t about heavy seasoning or dramatic sauces. It’s about respecting the meat and grilling it properly.

In the reviews, the chef teaching style comes up again and again. One highlighted chef Enrico by name and praised the hints for preparing the bistecca alla fiorentina al sangue style. That’s a useful signal: you’re not just learning what to do; you’re learning how to think about it so you don’t accidentally overcook the whole point.

Choosing your steak and prepping it for the grill

Next comes the practical work: you choose your steak and prepare it for grilling. The class uses the classic Florentine approach. The Florentine steak is extremely large—often around 2.5 pounds—and it’s traditionally built for sharing.

That sharing detail affects the whole meal. It’s usually served in the middle of the table, and side dishes come out to be shared between 2 or 3 people. So even if you’re hungry (and you should be), you’ll be coordinating the table like a real trattoria meal instead of each person making their own tiny portion.

Also know this: if you want your own steak, you can request it, but there may be a supplement. I’d treat this as a “planning ahead” choice. If you’re coming in with friends, sharing is the natural way to do it and the class is designed for that rhythm.

Tuscan antipasto fettunta and sides you’ll actually want to cook again

While the steak is getting prepped, you’ll make a Tuscan starter: fettunta antipasto. That sounds simple, but simple is where good technique matters. You’ll be guided step-by-step so you can recreate it later rather than just tasting it once.

You’ll also prepare the classic Italian sides that go with the steak. The exact sides aren’t listed in the details here, but the structure is consistent: you’ll build the table so the steak isn’t eating alone. The point is balance—something to start with, something alongside, and something that works with the rare grilled meat.

What I like about this part is that it anchors the meal to Tuscan everyday food logic. Florentine steak is famous, but the sides are what make it a full meal, not a stunt.

The rare reality of Florentine steak (and how to handle it)

Here’s the most important consideration before you book: Florentine steak is traditionally served rare. Authentic trattorias won’t ask you how you like it, and they won’t typically offer a well-done option.

If you’re not used to rare meat, don’t panic—this class actually gives you a chance to approach it the right way. You’ll hear why it’s traditionally prepared that way, then you’ll cook it with that goal in mind. The best advice is to try it in true Florentine style first. If, after tasting, you still prefer it more cooked, the instructions note that you can ask to have it grilled further.

That’s a smart compromise. It respects the tradition while giving you a safety net if your comfort level is lower than you expected.

Sitting down for the 3-course meal: steak, wine, dessert

Once your steak is ready, it’s time to eat. You’ll sit down with the other guests in the cozy trattoria and toast your culinary efforts with Chianti wine. This is one of the reasons the experience feels like more than a class: you don’t just leave with knowledge. You leave with a full meal that matches the work you did.

The steak is served as the centerpiece for sharing. Depending on its size, it’s usually enough for 2 or 3 people. Side dishes arrive to be shared too, so the table becomes part of the experience—less like plating a dish for a photo, more like a proper Italian dinner in progress.

Then dessert finishes the evening. Even with a meat-forward meal, the dessert is a welcome reset and gives you that complete “3-course” arc rather than ending on the heaviest flavor.

In the reviews, people call out the atmosphere and how fun it feels—wine flowing, hosts being warm and capable, and the overall sense that you’re in an authentic room, not a performance kitchen.

How much time you’ll spend, and what the pacing feels like

The class runs about 2 hours total. In practice, that’s a good length for two reasons.

First, it’s long enough to cover prep, cooking, and eating—not just a quick demo. Second, it’s short enough that you’re still free afterward to explore Florence without feeling like you’ve locked up the entire day.

The pacing is also built around a real meal flow: drink and explanation, then hands-on prep, then cooking, then sit-down dinner. You’re not rushed out before you eat, and you’re not stuck doing paperwork while everyone else eats.

If you’re the type who likes to plan your day tightly, check availability for starting times. The experience itself runs the same core program; the only variable is when you’re slotted.

Price in plain terms: is $225.44 worth it?

At $225.44 per person, this is not a bargain. You’re paying for three things that add up fast in Florence.

1) Small-group attention: only up to 5 participants means the chef can guide you instead of crowd-control.

2) Real ingredients and a real meal: you’re not just tasting one bite. You’re making and eating a 3-course spread with Chianti wine included.

3) A signature local product: Florentine steak isn’t a small cut, and it’s central to the authenticity of the experience.

If your goal is value strictly by cost per plate, you might compare it to a regular trattoria dinner. But the better comparison is cost versus experience. You’re buying a guided education in how Florentine steak is handled, plus the sides and the dinner structure to match.

Also, if you’re traveling with food-focused priorities, the “repeatability” factor helps. You’ll leave with specific techniques for fettunta and sides, plus a clearer idea of how to grill thick steak the Florentine way—even if you can’t source Chianina in your home market.

Who should book this Florence steak class

I think this works best if you:

• Love Florence food culture and want something hands-on, not just a tasting
• Want a small-group class with real chef instruction
• Are comfortable trying rare steak or willing to request additional grilling if needed
• Come hungry and ready to sit down for a full meal

It may not be the right fit if you:

• Are vegan (it’s not suitable for vegans)
• Dislike rare meat and you know you won’t adjust after tasting

Quick booking guidance: what to bring in your mindset

Go in hungry. The class is designed around a big shared steak and a 3-course meal, and the reviews repeatedly hint that appetite matters. Wear comfortable clothes you won’t worry about around a working kitchen, and show up ready to learn, not just film.

If you’re picky about meat doneness, plan to try it the traditional way first. You can then decide if you want it grilled further based on your taste.

Should you book this?

I’d book it if you want a genuine Florence food experience with real instruction and a meal that feels like you earned it. The best part isn’t just the famous Florentine steak; it’s the full flow: explanation with wine, chef-led prep, and dinner that lands right where you cooked.

I’d skip it if rare meat is a deal-breaker for you or if you’re traveling with vegan needs. But if you’re open-minded and you want a small-group kitchen experience in central Florence, this is a strong pick.

FAQ

How long is the cooking class in Florence?

The duration is 2 hours. Starting times depend on availability.

Where does the experience meet in Florence?

You meet inside the restaurant called I’ Tuscani 2. The activity ends back at the meeting point.

What’s included in the price?

It includes the cooking class with an expert chef, a 3-course meal (starter, sides, steak, and dessert), aprons and chef hats, and Chianti wine.

How big is the Florentine steak, and is it shared?

The Florentine steak is extremely large, typically around 2.5 pounds, and is traditionally served in the middle of the table to be shared between 2 or 3 people depending on size.

Can I request my steak cooked differently or get my own portion?

The steak is traditionally served rare. Authentic trattorias won’t offer a well-done option, but if you’re not used to rare meat, it’s encouraged to try it first and then request additional grilling if you still prefer more cooked.

You can request your own steak if you want, though there may be a supplement.

Is the class suitable for vegetarians or vegans?

It is not suitable for vegans.

Are there English and other language options?

The instructor is listed as English and Italian.

What are the cancellation and payment options?

You can cancel up to 24 hours in advance for a full refund. You can also reserve now & pay later, keeping your travel plans flexible.