Variety
Costoluto Fiorentino
The Florentine ribbed heritage beefsteak — complex, meaty, and deeply Italian
An ancient Italian beefsteak variety from Florence with characteristic deep ribbing, a flattened shape, and an intense, complex flavour that rewards the patient gardener. Best grown under glass in the UK for reliable ripening. The dramatic ribbed shape is as visually striking as the flavour is complex — a variety that connects modern cooking to centuries of Italian culinary tradition.
Flavour
Rich, deeply complex, and meaty with a balanced sweetness and acidity. More flavourful than modern round beefsteaks. The ribbed flesh has a denser texture and lower water content that concentrates flavour. Outstanding raw in thick slices dressed with olive oil and salt — the traditional panzanella treatment.
In the kitchen
A powerhouse in the kitchen — outstanding in panzanella, on bruschetta, or thickly sliced with burrata and basil. The dense flesh holds up brilliantly when grilled cut-side down. Also exceptional slow-roasted or stuffed and baked whole. The flavour is complex enough to carry a dish on its own.
Growing
Cordon variety best grown under glass in the UK. Slow to ripen — needs a long season and reliable heat. Stop at 3–4 trusses in August to focus energy on the existing fruit. Heavy fruits need individual support as they develop. Susceptible to blossom end rot if watering is inconsistent — keep moisture even throughout the season.