Toscocountry®

Firenze: Don't leave Florence without having tried the BISTECCA ALLA FIORENTINA (Florence beefsteak): a large chop with its bone, about 3-centimetre thick, cut from the thick flank of the calf. It is chargrilled. Another receipt is the TRIPPA (Florence Tripe), tripe powdered with parmigiano cheese and seasoned with a tomato sauce; the RIBOLLITA, a leftover of the zuppa di fagioli (bean soup), reheated in the oven, adding some spices; the panzanella, ideal in the hot season, it is a cold soup made from dried bread and tomato, celery, basil and onion, seasoned with oil, salt and pepper.