Bistecca refers to a beef steak that originated in Italy.

The name “bistecca” is said to derive from a festival held in front of the Basilica of San Lorenzo in Florence around the 15th century. At that festival, large cuts of beef—considered the predecessors of today’s bistecca—were served.

The broad section along the back from shoulder to loin is called the roast; a portion of that roast is known as the sirloin. Located near the animal’s lower back, this area does little work, resulting in meat that is tender and melts in the mouth. The lean portions are beautifully marbled with fine, lace-like fat, producing an elegant marbling. The meat around the spine has a distinctive, concentrated savor; the marbled fat is pleasantly sweet and the juices are juicy and flavorful.

Stuzzichini
A small bite served before the antipasti

Antipasti
Orata Marinata e Verdure Autunnali
Marinated red sea bream with autumn vegetables

Primi Piatti
Zuppa di Funghi Stile Cappuccino
Brown mushroom soup — cappuccino style

Calamarata Napoletana
Calamarata pasta with seafood, Neapolitan style

Secondi Piatti
BISTECCA
Kuroge Wagyu sirloin

Dolci
Tiramisù
Tiramisu

Pane della Casa
House-baked bread
Caffè o Te, Biscotti
After-dinner coffee or tea, biscotti