While Italian cuisine is famous for having given the world pasta and pizza, the reality in the country itself is far more diverse.
From the peasant-style polenta of the north, to the vegetables and seafood of the south, Italy has it all.
And when you’re next in Tuscany, you might like to try the “fiorentina” – the florentine steak.
The fiorentina is, in fact, a t-bone steak and this may not seem like such a big deal for those of us who come from meat-eating, barbecuing cultures.
But some Floretines pride themselves on this rather large delicacy, and when you find a good one, it’s perfect.
The steak is normally cooked “alla brace” – a kind of charcoal grill – and is served very very rare.
The best steaks derive from the Chianina or Maremmana breeds of cattle, famous in the Tuscan region.