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Events, news and little stories from our kitchen

Plate of mixed grill over the embers with slices of pork in the foreground, sausages, cockerel and grilled vegetables, at All You Can Steak in Sesto Fiorentino

October 7, 2026

Cinta Senese Scamerita: What It Is and How to Grill It

Scamerita is Tuscany's name for fresh pork collar: which cut it is, why Cinta Senese makes the difference and how we grill it in Sesto Fiorentino.

Bistecca alla Fiorentina served at the table with sides and red wine — All You Can Steak, Sesto Fiorentino, ten minutes from Florence

August 19, 2026

Where to Eat Bistecca alla Fiorentina Outside Florence

Ten minutes out of the centre, free parking and the Fiorentina included at €29.99: why the same steak costs less as soon as you leave Florence.

Four raw Florentine T-bone steaks, three fingers thick, shown on the kitchen cutting board — All You Can Steak, Sesto Fiorentino

July 22, 2026

Florentine Steak Cost: Price per Kg and per Person

€40 to €60 per kilo in restaurants, €45 to €60 at the butcher for Chianina: what it really costs per person and why you should ask the weight first.

Chocolate and caramel dessert topped with chopped hazelnuts, an artisan sweet at All You Can Steak in Sesto Fiorentino

July 9, 2026

Desserts in Sesto Fiorentino: Our Homemade Menu

Babà with cream, berry cheesecake, hazelnut and chocolate mousse, semifreddi, lime-and-coconut zuccotto and three sorbets: our à-la-carte desserts.

Tuscan mixed grill of meats over the embers — fennel sausages, ribs, Cinta Senese scamerita and cockerel — at All You Can Steak, Sesto Fiorentino

June 24, 2026

Mixed Grill: Tuscan Meats over the Embers

Fennel sausage, pork ribs, Cinta Senese scamerita and cockerel: the history and cooking of the Tuscan mixed grill, beyond the Florentine steak.

Glass of Vernaccia di San Gimignano, Tuscan white wine, at All You Can Steak in Sesto Fiorentino

June 16, 2026

Vernaccia di San Gimignano: the quintessential Tuscan white

The story of Vernaccia di San Gimignano: Italy's first DOC wine in 1966, cited by Dante, the quintessential Tuscan dry white. Our label on the list.

Craft beer bottles and glasses with a beer splash — tap and bottled beer selection at All You Can Steak, Sesto Fiorentino

June 4, 2026

Craft Beers for Pizza in Sesto Fiorentino

From the Bavarian Helles to the Opperbacco and Comedia bottled beers: discover our craft beer selection, the ideal pairing for our artisan pizza.

Wine bottles with the custom All You Can Steak label lined up in the dining room, Sesto Fiorentino

May 26, 2026

Brunello di Montalcino: the wine that ages 5 years

The story of Brunello di Montalcino: from Biondi-Santi to the DOCG rules, and the pairing with Bistecca alla Fiorentina. On our wine list at €48.

Tuscan Gran Tagliere with DOP Prosciutto, Etruscan Salami, Capocollo, Pistachio Mortadella, Lardo di Colonnata and Pecorino from Crete Senesi — All You Can Steak Sesto Fiorentino

May 20, 2026

Our Gran Tagliere: A Journey Through Tuscan Excellence

DOP cured meats, pistachio mortadella, Lardo di Colonnata with organic honey, Pecorino from Crete Senesi: the Tuscan appetizers that open dinner.

Close-up of an artisan pizza with tomato, mozzarella, sausage, sautéed greens and fresh basil — All You Can Steak pizzeria, Sesto Fiorentino

May 14, 2026

The True Artisan Pizza in Sesto Fiorentino

Organic Mulino Caputo flour, 48-hour rise and DOP ingredients: discover why All You Can Steak is also the pizzeria you didn't expect in Sesto Fiorentino.

Glass of red wine and branded All You Can Steak bottles in a wooden crate — house wine, Sesto Fiorentino

May 12, 2026

All You Can Steak Wines: a pairing guide

A complete guide to our cellar, from Vernaccia di San Gimignano to the majestic Brunello di Montalcino: discover the perfect pairing for our grilled meat.

Bistecca alla Fiorentina standing on the bone over the charcoal grill amid flames and smoke — All You Can Steak, Sesto Fiorentino

May 8, 2026

Bistecca alla Fiorentina: The Story of a Tuscan Legend

From its Medici origins to the Chianina breed, from the T-bone cut to the cooking ritual: everything you need to know about the queen of steaks.