Bistecca Alla Fiorentina
Bistecca alla fiorentina is a T-bone steak, but it’s more than a piece of meat. This huge (at least 2½ pound) steak is cut from Chianina cows, which are bred in Tuscany’s Val di Chiana valley, south of Florence. It’s cooked rare (don’t request well-done as you’ll be told this is impossible), on a wooden grill, and sides (contorni) like roasted potatoes, or grilled vegetables, are ordered separately. In Florence, taste it at Buca Lapi near Santa Maria Novella.