Dfter the first part in which we exhibited the dishes with a vegetarian nature, in this part we want to exhibit the dishes where the undisputed queen is the meat.

Florentine steak

E’ she is the queen of Tuscan cuisine… the Florentine steak! Since she has been famous for so long, she doesn't even need to give her full name, just order a Florentine and everyone will know what you are talking about. There are two fundamental characteristics for a good Florentine: an excellent cut of meat and rare cooking. The preparation is very simple, just place the steak on the grill over a flameless embers without piercing the meat and turning it only once, salting the cooked part first on one side then on the other. It takes about five minutes per side, then it can be served with a sprinkling of ground black pepper and a little squeezed lemon if desired.

Tuscan crostino

Also called black crouton, is thestarter most famous in the region. Protagonists i chicken livers that, together with anchovies and capers, give life to a pâté smooth, creamy and enveloping. To be spread strictly on slices of Tuscan bread. Well roasted or - as Pellegrino Artusi suggests in his famous "Science in the kitchen and the art of eating well" - read "dipped in broth".

Small

Tuscan pici are a typical handmade pasta shape, similar to spaghetti but wider. The name comes from hang up, which basically means working the pasta by hand . They are a typical dish of the Val d’Orcia and Val di Chiana and easily adapt to different types of condiments.

Lampredotto

It is a typical poor dish and the most common Florentine street food, still widespread in the Tuscan capital. E’ prepared with the entrails of cattle and is often eaten inside a sandwich soaked in the cooking broth, after having lightly cut it and seasoned with green sauce and spicy sauce. Alternatively it can be eaten on the plate, like a boiled meat and accompanied by its classic sauces.