Pink Mamma

Pink Mamma is a big, warm 4-storey trattoria where we grill 1kg T-Bone steak and 1.1kg Tomahawk steak on a 3-meter-long barbecue (size does matter). We raise and feed our own cows to produce extraordinarily tender corn-fed meat matured for at least 30 days, and we use a mix of cherry wood and quebracho to give an incomparable taste. But the recipe is pure Tuscan tradition. In fact, over there, they always say that if the steak is no thicker than three fingers, it's a carpaccio. They also say it's forbidden to order a bistecca alla fiorentina without a glass of Chianti Riserva. We've come across some amazing finds, old vintages that weigh as much as they do straight from the cellars of old Tuscan hotels. It's sublime with meat, and glides along under the glass roof on the top floor. For the less carnivorous, no worries, we've kept other marvels for you on the menu, including antipasti, pizza and pasta! And if you feel like it, take a look in the basement and don't hesitate to push open the doors - you might be surprised...