The mixed grill at All You Can Steak is a full tour of Tuscan meat over the embers: alongside the Florentine T-bone steak, the plate brings Tuscan fennel sausages, seasoned pork ribs, Cinta Senese scamerita with bay leaf and garlic, and cockerel cooked at low temperature with black pepper. Four meats, four techniques, one tradition: the live fire of the grill. Here is what they are and how we cook them.
Tuscan fennel sausage: why fennel seeds
The fennel sausage is a signature of Tuscan charcuterie. In the Middle Ages pepper was rare and expensive, so the norcini (pork butchers) replaced it with the seeds and flowers of wild fennel, which grew for free on the hills. That choice gave rise to a whole family of cured meats, from finocchiona (documented since the 15th century) to the fresh sausage that ends up on the grill. On the embers it should be cooked over medium heat, turned often and never pierced: that way the fat stays in and the fennel perfumes the meat without drying it out.
Pork ribs on the grill: the Tuscan rosticciana
In Tuscany pork ribs have a name of their own: rosticciana. It is a popular, no-frills grill dish with no American-style sugary sauces — just meat, fire and garden herbs. Our ribs are dry-seasoned with extra-virgin olive oil, garlic, rosemary and pepper, then cooked patiently over moderate heat (around 160-180 °C) for 45-60 minutes, until the meat pulls away from the bone while staying juicy. It is the most convivial cut on the mixed grill in our menu.
Cinta Senese scamerita with bay leaf and garlic
Scamerita is the Tuscan name for fresh (uncured) capocollo, or coppa: a tender, fat-marbled cut, perfect for the grill. Ours is Cinta Senese, the last surviving native Tuscan pig breed. It is an ancient animal: you can spot it in Ambrogio Lorenzetti's fresco of 1338-39 in the Palazzo Pubblico of Siena. Almost extinct after the war — down to a few thousand head — it is now a protected breed with PDO status. We pair it with bay leaf and a garlic pesto, two Mediterranean aromatics that stand up to the richness of this meat without smothering it. It matches beautifully with a serious red like Brunello di Montalcino.
Cockerel cooked at low temperature with black pepper
The cockerel is the white meat of the grill, and here we use the dish's most modern technique: low-temperature cooking. Cooked at a controlled temperature (poultry stays tender and juicy around 65-70 °C) the meat does not seize or dry out; only at the end does it go onto the blazing embers for the crust and the smoky aroma. The finish is a generous grind of black pepper, in the spirit of the classic galletto alla diavola: tender inside, crisp outside.
The Tuscan mixed grill at All You Can Steak in Sesto Fiorentino
Four meats, one formula: our mixed grill is included in the All You Can Eat menu at €29.99 per person, together with starters, side dishes and wood-fired bread. It is the best way to taste the whole Tuscan grill in a single evening. To round off dinner, take a look at our wine guide or the cured-meat and cheese board. Book a table and choose the embers.