With its striking bright red colour and naturally sweet flavour, the red prawn of Mazara del Vallo ranks among the finest crustaceans the Mediterranean has to offer. In recent years it has become one of the most sought-after ingredients on high-end Italian menus,...
Famous the world over, bistecca alla fiorentina is one of the true stars of Florentine cuisine — and for many visitors, tasting it is one of the main reasons to book a table in this city. It starts with the cut: a proper bistecca must come from the loin and include...
If you’ve walked around Florence and seen locals lining up at small street stalls for a sandwich stuffed with something you can’t quite place, chances are you’ve come across lampredotto — one of the city’s true culinary symbols, and a name with...
The story of beef tartare goes all the way back to the Tartars, the nomadic warrior people credited with inventing this particular way of eating raw meat. Constantly on horseback and covering huge distances, the Tartars are said to have tucked raw meat between the...
Trippa alla fiorentina is one of the most iconic main courses of Florentine cooking — deeply savoury, and one of the oldest and best-loved dishes in Tuscany. If you’re curious about what locals actually eat, this is a good place to start. In Tuscany, and in...
