Documented origin as a requirement
The selection starts with breed, origin and batch documentation to be requested from the producer.
SELECTED ITALIAN MEATS
The Florentine cut.
Tuscan at heart.
A project connecting Tuscany and Greece, for professionals who want the character of the Florentine steak at the heart of their menu.
Tell us about your kitchenFor restaurants, steakhouses and hotels in Greece
In development · Professional enquiries for Athens & Attica
Get in touchONE TRADITION. A NEW DESTINATION.
An iconic cut.
A considered vision.
The Florentine steak makes a statement. Fiorenza Prime is being developed to give it a place at the finest tables in Greece.
Maurizio Ceccantini’s project brings a connection to Tuscany together with a clear professional focus: restaurants, steakhouses and hotels, starting with Athens and Attica.
The planned selection includes two Italian beef lines, individually portioned, vacuum-packed and labelled at origin. The model is being developed through conversations with prospective professional customers.
FIORENZA PRIMEFrom Tuscany to the finest tables.
Prepared at origin
The planned model uses steaks portioned, individually packed and labelled in Italy.
A conversation with the kitchen
Cut, portion size and volume are discussed with each professional before a proposal is defined.
THE PLANNED SELECTION
Two lines.
The same attention.
Two identities to consider for your menu, your restaurant’s positioning and the experience you want to offer.
01CHIANINA LINE
The character of Chianina.
A line dedicated to the Chianina breed. The planned selection requires producer documentation of breed and origin, to be checked for each proposed product.
Breed and origin documentation as a selection criterion.
02ITALIAN ORIGIN LINE
100% Italian-origin beef.
The planned alternative uses other cattle breeds born, raised and slaughtered in Italy, keeping the Florentine cut at the heart of the offering.
Italian birth, rearing and slaughter to be documented.
Weight, thickness, ageing, storage and commercial terms will be defined in the product specifications and proposal. No certification is claimed for the brand or for products not yet selected.
CREATED FOR PROFESSIONAL KITCHENS
For those who put
character on the menu.
A proposal to develop with the people who cook, select ingredients and welcome guests. The first step is getting to know your establishment.
Introduce your establishmentRestaurants
For a menu offering with a distinct Italian identity.
Steakhouses
For kitchens that want to discuss the cut, origin and characteristics of the product.
Hotels & hospitality
For hospitality professionals considering Italian beef for their culinary offering.
THE MODEL WE ARE DEVELOPING
From Tuscany.
Towards your kitchen.
The planned model connects the Italian producer to the restaurant in Greece, using refrigerated transport and direct delivery, without our own intermediate warehouse.
TOSCANAITALIAATHENSATTICA · GREECE
Preparation in Italy
Portioning, vacuum packing and labelling by the producer to be selected.
Refrigerated transport
Route, conditions and schedule to be agreed with a suitable operator.
Athens and Attica
Delivery locations and volumes to be discussed with interested restaurants.
Suppliers, carrier, timings and frequency are not yet confirmed. Supply will begin only after operating conditions and the necessary formalities have been completed.
BEFORE WE BEGIN
Let’s make it clear.
Can I place an order now?
We are currently collecting expressions of interest from professionals. This website does not accept orders or payments. Availability, prices and the launch date will be confirmed before any commitment.
What are the prices and minimum quantities?
These are still to be agreed with suppliers and the carrier. An indicative volume helps us understand your interest; it is neither a minimum order nor a commitment to buy.
Are Chianina and Florentine steak the same thing?
Chianina is a cattle breed; Florentine steak refers to a cut and a culinary tradition. The project includes a planned Chianina line and another line from other cattle breeds of Italian origin.
THE FIRST STEP IS A CONVERSATION
Your kitchen.
Our starting point.
Tell us about your establishment and what you are looking for. Let’s lay the groundwork for a professional proposal when the project is ready.
Maurizio CeccantiniOrders Manager
Massimo NaglieriQuality Manager
An expression of interest, with no commitment.
Supply is not yet active. Operational and commercial details will be agreed individually before any order.