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  • Where to eat a good bistecca?

    Here are my recommendations on some places where you can taste a great bistecca in Florence and nearby.

    They claim to serve Chianina at Buca Lapi, a longtime temple of steak for Italian and foreign VIP’s at the foot of the historic Palazzo Antinori; and the same goes for Buca dell’Orafo, a short stroll from the Ponte Vecchio on the Uffizi side; on the other bank, still in the vicinity of the Ponte Vecchio, here we are at the tables of two characteristic locales in Borgo San Jacopo: Mamma Gina and Cammillo; a few meters on, and at the start of via Santo Spirito we find Il Cantinone. Among the historic locales, always full of Florentines and tourists seeking the succulent fiorentina, we have most assuredly Il Latini in via de’ Palchetti, where Chianina meat is also used in an excellent Florentine-style pot roast; and then Il Fagioli in Corso de’ Tintori and, still on the south side of the Arno, the Antico Ristoro di’ Cambi in via Sant’Onofrio. To stay downtown, another declared “temple” of Chianina is Boccanegra in via Ghibellina “moving.”A bit more on the periphery, on the opposite side of the city, it’s worth trying the fiorentina at Piazzetta, found, in fact, in the little Bandino square between viale Giannotti and viale Europa, or even at Burde in via Pistoiese, one of the most classis Florentine trattorias. And outside the old city walls? Definitely at Sanesi in Lastra a Signa, and nearby, at Dino in San Colombano in Scandicci. Or even at Mangiando Mangiando in Piazza Matteotti in Greve in Chianti; still in the Greve area, in Strada, there is Padellina and La Martellina, and in Impruneta, close by, is Il Pruneto and Il Battibecco. In short, one needs only to sharpen one’s knives and teeth. What wonderful tranquility from the “pious ox.”