Known as the holiest of holies of Italian cuisine, the Florentine-style beef steak is prepared exclusively with dry-aged beef from the Chianina cattle, which is particularly prized for its tenderness. Even though bistecca alla Fiorentina is often described as a T-bone steak, it is much closer to a porterhouse - since it's cut closer to the center, the tenderloin is much larger than the one on a regular T-bone.

Also, bistecca alla Fiorentina must be thick; the cut needs to be at least three fingers wide so that when the meat is grilled over a very hot flame, a nice, slightly charred crust forms on the outside of the steak while the inside remains succulent. 

Braciole rifatte is a traditional meat dish originating from Florence. The dish is usually made with a combination of veal or beef slices, breadcrumbs, eggs, olive oil, garlic, tomatoes, beef stock, and parsley. The meat is pounded until thin, flat, and wide.

It's then dipped in beaten eggs, coated in breadcrumbs, and fried on both sides in olive oil until crisp and golden brown. The garlic is sautéed in olive oil in the same pan and mixed with the tomatoes, stock, salt, and pepper. The tomato sauce is simmered for about ten minutes, and the meat is then placed back into the pan and submerged in the sauce.