Italy · 6 cities
Italy's signature steak is bistecca alla fiorentina, a thick T-bone traditionally from Chianina cattle, cooked over wood coals and served rare. It is priced per kilo, and one steak often weighs more than a kilo. In Piedmont and Milan, Piemontese (Fassona) beef is prized for being lean and tender.
Beef to know
Cut about three fingers thick, seared hard on each side and stood on the bone to finish. It is not served well done.
An ancient Tuscan breed, one of the largest cattle breeds in the world.
Piedmont's double-muscled breed. Lean enough to eat raw as carne cruda.
Cities
The home of bistecca alla fiorentina and Chianina butchers.
Fassona specialists and modern grill restaurants.
Wood-fired grills and old-market butchers.
Piedmont's capital and home ground of Fassona beef.
Emilian butchers and trattorias.
Southern grills and Campanian butchers.
Directory · Italy
54 steakhouses and 29 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Steakhouse near the airport combining American low-and-slow barbecue with Emilian cooking and a large dry-ageing display; two 'flames' and best service award from…
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Central bisteccheria near the Two Towers with a wide selection of beef from several countries, including Japan.
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Restaurant a few minutes from the centre serving Bolognese pasta and Limousine and dry-aged beef supplied by Macelleria Agnoletto & Bignami, cooked over embers.
Butcher & supplier
Third-generation butcher in the Quadrilatero market district, active since 1951, with dry-ageing and a small kitchen.
Butcher & supplier
Butcher in Bologna's Mercato delle Erbe for over 20 years, registered with the Coalvi Piedmontese beef consortium.
Butcher & supplier
Gourmet butcher in the historic centre, run since 2016 in the former Macelleria Comani.
Steakhouse
Apulian-style braceria with a butcher's counter where diners pick their meat by weight, including fiorentina and costata, to be grilled in the open kitchen.
Butcher & supplier
Historic city-centre butcher on Via Galliera, family-run for about 70 years, selling beef aged in the Bolognese tradition alongside artisan cured meats and cheeses.
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Grill restaurant of the local 051 group on a small square off Via Castiglione, formerly the Café de Paris, serving Florentine steaks, tagliata and other…
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Family-run trattoria in the San Donato district that since 2000 has focused on grilled meats, including Florentine steak, picanha and a wide choice of national and…
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All-day café, bar and restaurant on Piazza Aldrovandi with a grill section serving Florentine steaks, tomahawks and tagliata from Italian beef aged around 40-50 days,…
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Florence's oldest restaurant (1880), set in the vaulted cellars of Palazzo Antinori and known for bistecca alla fiorentina grilled over olive-wood embers and served rare.
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Modern bistecca specialist near the Duomo in a former antiquarian bookshop, offering several breeds and ageing periods cooked in a Josper charcoal grill.
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Fourth-generation family trattoria beside San Lorenzo, open for lunch only, with a handwritten daily menu and a well-regarded bistecca.
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Long-established bistecca restaurant (in business since 1953 per guides) just outside the historic centre, where diners are shown the raw cut before grilling.
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Tiny historic trattoria dating to 1869, nicknamed 'Il Troia', serving bistecca in smaller portions alongside its famous butter chicken.
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Family-run Florentine institution with communal tables and hams hanging from the ceiling, offering bistecca à la carte or in a set family-style menu.
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Candle-lit restaurant near Santa Croce known for bistecca and an extensive wine list, at the upper end of Florence's price range.
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Historic cellar restaurant serving bistecca alla fiorentina, including a single-portion option.
Steakhouse
Busy lunch-only trattoria near the Mercato Centrale with shared tables, a Florentine institution for bistecca.
Butcher & supplier
Family butcher inside the Sant'Ambrogio market since 1921, selling bistecca alla fiorentina and other Tuscan cuts, with an online shop.
Butcher & supplier
Butcher stall on the ground floor of the Mercato Centrale di San Lorenzo, noted for good-value bistecca.
Butcher & supplier
Family-run butcher since 1950 near Via de' Tornabuoni, selling only Italian meats including bistecca fiorentina from Limousine or Chianina beef.
Butcher & supplier
Historic butcher and salumificio in the centre since 1929, selling Chianina cuts and bistecca fiorentina alongside its own cured meats, with a grill and sandwich counter.
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Oak-fired grill restaurant near Corso Como, the Milan offshoot of a Lucca original, serving premium beef from around the world; two 'flames' in Braciamiancora's 2026…
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Michelin-listed restaurant centred on dry-aged rib steaks from six breeds cooked in a closed charcoal oven, alongside creative Milanese dishes.
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Steak restaurant with large display ageing rooms and one of Milan's widest selections of bone-in cuts, dry- and wet-aged on site.
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Fine-dining meat restaurant with a visible dry-ageing room, supplied by the founder's family meat import business.
Steakhouse
Salt Bae's first Italian steakhouse, opened in 2025 inside the Casa Brera hotel, serving high-end Wagyu and bone-in steaks.
Steakhouse
Butcher-restaurant chain outlet where diners pick cuts at the counter to be grilled, with a southern Italian slant.
Butcher & supplier
Central Milan butcher breaking whole carcasses of Piedmontese Fassona and stocking premium international beef, with ageing overseen by the owner.
Butcher & supplier
Navigli butcher open since 1992 selling Japanese Wagyu, long-aged Angus, grass-fed and Piedmontese beef.
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Contemporary steakhouse near Cadorna, opened in 2021 by Adrian Ionila and Francesco Stumpo, serving grilled cuts such as Black Angus ribeye and fillet, T-bone and…
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Long-running Argentine parrilla in Porta Romana, open for more than twenty years, grilling a wide selection of beef cuts on a large open grill alongside empanadas,…
Butcher & supplier
Red-meat butcher counter in the Darsena covered market run by Giuseppe Zen, selling naturally raised, well-aged beef and serving street-food dishes such as pastrami and…
Butcher & supplier
Historic butcher on Via Paolo Sarpi since 1951, selling adult beef from local organic and biodynamic farms; since 2022 it has been owned by Ravioleria Sarpi founder…
Butcher & supplier
Family butcher founded in 1920 on Viale Monza, specialising in Piedmontese-breed beef, with its own cured salumi and a small counter of ready-made dishes.
Butcher & supplier · Retail · Wholesale
Butcher on Corso Italia since 1957 that raises pure Piedmontese cattle on its own farm near Cantù, offering Bue di Carrù from November to January, plus a deli, wine…
Steakhouse
Vomero steakhouse founded by butcher Domenico Colantuono, offering a broad selection of local and international meats.
Steakhouse
Braceria in the Posillipo area specialising in meat cooked over the grill.
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Modern braceria and pizzeria in the Gianturco district working with the long-established Campanian butcher Nettuno.
Butcher & supplier
Butcher founded in 1993 by Salvatore and Roberto D'Andrea specialising in Chianina IGP beef plus meats from around the world.
Butcher & supplier
Third-generation family butcher near the Archaeological Museum that sources Italian beef from non-intensive farms and will grill any cut from the counter in its small…
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Steakhouse, burger bar, tartare bar and butcher counter run by the Le Due Torri group, serving beef from its own farm in Presenzano with an ageing display at the…
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Elegant grill restaurant in Chiaia led by chef Francesco Agnese since 2022, with a wide list of international beef breeds cooked over an open fire alongside creative…
Steakhouse
Meat-focused restaurant near Piazza Amedeo serving fiorentine, rib steaks and boneless steaks cooked over charcoal, alongside Neapolitan starters and pasta.
Steakhouse
Butcher-style grill restaurant in the Fuorigrotta area serving grilled steaks, tartare and other meat dishes.
Butcher & supplier
Family butcher on Viale Michelangelo since 1947 selling selected cuts by day; in the evening it becomes the original Tortora panino-macelleria, grilling its own meat in…
Steakhouse
New York loft-style grill on Piazza Municipio serving steaks and burgers, with beef selected by the Cillo butcher shop of Airola.
Butcher & supplier
Gourmet butcher in Fuorigrotta with its own meat and charcuterie workshop and ageing rooms, plus a takeaway counter that grills its meat into sandwiches.
Butcher & supplier · Retail · Wholesale
Family butcher founded in 2012 by Vincenzo Natale, known for its own Giovenca Sannita heifer beef raised to a set specification near Benevento; it also sells Kobe beef…
Steakhouse
Vomero steakhouse where diners pick their cut and doneness, cooked on the grill or on lava stone, with Neapolitan starters such as meatballs in ragù.
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Basement steakhouse in Prati with large ageing cabinets of beef from around the world and home of a dry-ageing academy; also named best tartare in Braciamiancora's 2026…
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Glass-walled meat restaurant open seven days a week, serving tagliate, filets and steaks from several countries; one 'flame' in Braciamiancora's 2026 ranking.
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Combined butcher, deli and restaurant near the Pyramid of Cestius where cuts from the shop counter are aged and cooked in a broiler or at low temperature.
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Modern meat restaurant near the Vatican with a large garden, serving rotating premium Italian and foreign cuts from an open grill.
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Family-run steakhouse off the ring road with a wide range of Italian and international cuts, including dry-aged selections.
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Meat restaurant on the Via Appia Nuova with a garden and a menu of beef from Italy and abroad, from Chianina to Japanese Wagyu.
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Rustic-elegant braceria serving tagliata on soapstone and international cuts cooked on a professional grill.
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Evening steakhouse sourcing cuts from farms on several continents, also serving burgers.
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Family-style steakhouse in south Rome run by Sardinian-born host Umberto Frau, with a dedicated meat list describing each cut's origin.
Steakhouse
Long-running Roman bisteccheria where diners pick cuts from the meat counter, sourced from Italy, South America and northern Europe.
Butcher & supplier
Historic butcher near the Pantheon founded in the early 1900s, offering certified premium meats and same-day delivery across Rome.
Butcher & supplier
Market butcher in the Piazza Epiro covered market that dry-ages beef on site and is registered with the Piedmontese breed consortium Coalvi.
Butcher & supplier
Family butcher and gourmet shop in the Tuscolano district run by Roberto Liberati, known for traceable beef from small, largely organic farms and long ageing of…
Butcher & supplier
Historic butcher on Via di Ripetta, trading since 1888 and run by master butcher Annibale Mastroddi since the 1960s, offering beef, veal, pork, poultry and Lazio lamb.
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Steakhouse run by griller Roberto Pintadu with a wide selection of aged beef; two 'flames' and best wine cellar in Braciamiancora's 2026 ranking and 37th in the 2024…
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Grill restaurant in the Quadrilatero Romano cooking beef of various origins over open fire, highly rated on TheFork.
Steakhouse
Butcher shop by day and grill restaurant by night, where diners choose cuts at the counter to be cooked on site.
Steakhouse
Turin branch of the butcher-restaurant chain where cuts are chosen at the counter and grilled.
Butcher & supplier
Historic butcher founded in 1916, awarded 'Coalvi con lode' by the Piedmontese breed consortium for its Fassona.
Butcher & supplier
Butcher specialising in Piedmontese Fassona since 1997, with the owner selecting animals directly at the farm.
Butcher & supplier
Butcher selling Piedmontese heifer, steer and ox, a member of the Carrù fattened ox consortium, with ageing of at least 20 days.
Steakhouse
Grill restaurant built around live-fire cooking, awarded one flame in the Braciami Ancora 2025 ranking of Italy's 50 best steakhouses.
Steakhouse
Informal meat restaurant in the Quadrilatero Romano focused on Piedmontese Fassona, from knife-cut raw beef to burgers and grilled steaks.
Butcher & supplier
Butcher and deli run by Cristian Rusconi that sells Coalvi-certified Piedmontese Fassona from local farms, alongside ready-to-cook dishes and an online ordering service.
Butcher & supplier
Turin outpost of the Taricco family of cattle breeders and butchers from Robilante (Cuneo), selling Fassona cuts from the family farms plus Piedmontese cured meats and…
Butcher & supplier
Pino Puglisi's butcher shop selling Vicciola, a trademarked Piedmontese beef from cattle fed partly on hazelnuts, with cuts such as ribeye, cube roll and flat iron.
Steakhouse
Argentine-style grill and cocktail bar in vaulted brick rooms with occult-themed decor, grilling Argentine Angus and other imported beef cuts, including a 1.3 kg mixed…
Steakhouse
Grill restaurant and spirits bar opened in autumn 2025, built around a short menu of quality meat cooked over the embers and a curated wine and spirits list.
Steakhouse
Argentine restaurant in San Salvario grilling imported Argentine beef such as lomo, entraña and bife de chorizo, with empanadas, chimichurri and a Malbec-led wine list.
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Al sangue | 49–52 °C | 120–125 °F |
| Medium rare | Al sangue / media | 54–57 °C | 130–135 °F |
| Medium | Media cottura | 60–63 °C | 140–145 °F |
| Medium well | Ben cotta (quasi) | 65–68 °C | 150–155 °F |
| Well done | Ben cotta | 71 °C+ | 160 °F+ |
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