Every region of Italy has its own specialties. In Rome, for example, it’s pastas like cacio e pepe, carbonara, amatriciana and spaghetti with garlic, olive oil and pepper flakes. In Tuscany, where I am now writing, it’s more hearty fare — white beans, sausages, chicken liver crostini. And the most famous Tuscan dish of all, bistecca all fiorentina.
The fiorentina at Trattoria l’Oriuolo
The most famous statue in Florence, capital of Tuscany where I am also now writing, is of course Michelangelo’s “David”. It is a representation of the biblical David, stone in sling, preparing to take on Goliath. This is how I felt preparing to take on the fiorentina. More
skinny girls & mayonnaise 