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.

Malfatti (Siena) or gnudi (lit. naked, Florence) are typical of Sienese cuisine, but it's believed that they probably originated in Northern Italy. These spinach gnocchi are made by hand, and due to the fact that they are not uniform in shape or size, they're called malfatti, meaning badly made.

Often said to be as old as the Palazzo Vecchio and as loved as Dante's poetry, lampredotto is Florence's favorite street food and a delicacy not found anywhere else in the world. Prepared for centuries as a quick, cheap and easy meal, lampredotto is basically the fourth stomach of a cow (the abomasum), boiled until tender in an aromatic onion, celery, and tomato broth.

Zuccotto is a famous Italian dessert believed to have originated in Florence. It is assembled by lining up softened ladyfingers or a sponge cake around the mold to create the frame of the cake, while the center is filled with a delicious, creamy filling.

Trippa alla Fiorentina is a traditional Tuscan dish and a street food staple in Florence. The dish is made with strips of tripe that are simmered with onions, carrots, celery, hot peppers, and tomatoes. Once fully cooked and tender, it is served drizzled with Tuscan olive oil and sprinkled with grated Parmiggiano cheese.

If it's called tonno, looks like tuna, and tastes like tuna, it must be tuna. Wrong! You won't find this old Tuscan dish in the fish section of restaurant menus because it's actually made with pork leg or loin. Tonno del Chianti originated as a dish that was prepared in order to use all of the pig meat and then store it for later.

Torta Pistocchi is a rich Italian chocolate cake with a velvety, fondant-like texture. The original recipe was created in 1990 by Claudio Pistocchi, and the original ingredients only include dark chocolate, unsweetened cocoa powder, and heavy cream.

Tortelli Mugellani is a traditional dish from Tuscany. The tortelli are square in shape and somewhat bigger than the classic ravioli. Initially, this was a peasant meal and the tortelli were filled with local Mugello chestnuts, but around 1800 they were filled with potatoes, a practice that continues up to this day.

Arrosto di maiale con latte is a traditional dish originating from Florence. It consists of pork cooked in milk, and the list of ingredients includes pork loin, rosemary, salt, pepper, butter, garlic, milk, and mushrooms. The meat is rubbed with salt, pepper, and rosemary, and it's then cooked in butter over high heat until golden brown on the exterior.