#7. Fiorentina Steak
Fiorentina steak covers all of the characteristics of Italy’s best dishes: a specific cut of meat from a
specific cow prepared in a very specific way all within the confines of a specific region. It’s cooked for 5 to
7 minutes on each side, depending on the thickness, until the outside is cooked and the inside remains
very rare. No sense in asking for a medium-well done steak here, the meat is too thick to even think about it. This one is from the loin of a Chianina cow raised in Tuscany.