One of the great pleasures of dining out in Umbria and Tuscany is the beef. Although both regions are best known for their pork dishes, splurging on a Bistecca alla Fiorentina can be a dining highlight of any Italian vacation. This steak was big and thick and cooked to medium rare over a wood fire. All it needs is a some olive oil on top and a healthy dose of salt and pepper.
The Chianina cattle are one of the oldest breeds of livestock and were primarily bred and used as draft animals until recently. In Italy, the production of Chianina beef is protected by strict government regulation.
