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Florence Cuisine: Florentine Second Courses



The main course of the plain Florentine cuisine is the "bistecca alla fiorentina" ( a huge barbecued T-bone beefsteak ) . Some time ago, it only came from Val di Chiana but nowadays it comes from several Tuscan areas because it is in much demand. In order to protect its taste, it is better to underdo it on a grill.

Since the Florentine cuisine has poor origins, people use every part of animals; therefore, entrails are fundamental in the local cuisine and dishes like kidney, tripe, "lampredotto" (a particular type of tripe which is boiled and served with a green sauce) and fried cow udder served with tomato are very appreciated.

Also dishes based on wild animals like wild boar, rabbit, pigeon and pheasant are very appreciated.



 

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