Italy from Bottom to Top: Tuscany’s Cuisine

Ribollita

Last night, to celebrate the dollar’s dramatic comeback against the euro, Kristin and I scoured Florence for the famous bistecca alla fiorentina. Made from a unique breed of cow, Chianina, the steak is served in huge slabs of between 1.5 lbs and 3 lbs, and traditionally cooked al sangue, which means “bloody.” I say “scoured” because the prices of bistecca alla fiorentina vary, and I was looking ... Read Full Article