Stopping in the obscurity of Albinia, but tasting Sol Idea's "fiorentina"

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.