Tuscany’s cuisine is primarily based on the concept of “cucina povera,” which translates to “poor kitchen.” Pasta, beans, local vegetables, and olive oil are the primary building blocks of Tuscan cuisine. Which is why it’s ironic that one of the region’s most famous dishes is a pricy indulgence. I speak, of course, of Bistecca alla Fiorentina, otherwise known as Florentine steak.
Tuscans often eat their bistecca alla Fiorentina with cannellini beans stewed with tomatoes and sage. But we also like Steven’s garlicky fingerling potatoes, preferably roasted indirectly on the grill.
Click here to read more.