Florence
The food of Florence is based more on peasant eating rather than expensive cooking. Most of foods are based on meat. The whole animal was usually eaten. Many kinds of tripe, (trippa) and (lampredotto) were commonly served. They are still sold at the food carts in the city. Antipasti include crostini toscani, sliced bread topped with a chicken liver-based pâté. Also common are sliced meats (mainly prosciutto and salami). They are often served with melon when it is in season. Tuscan bread has no salt or butter. It is used often in Florentine meals. It is very common in the local soups, ribollita and pappa al pomodoro, Both soups are usually served with local olive oil. The bread is also used in the salad of bread and fresh vegetables called panzanella that is served in summer. The most famous main course is the bistecca alla fiorentina. It is a huge steak of Chianina beef that is cooked over hot charcoal. It is served very rare with the tagliata, sliced rare beef served on a bed of arugula, often with slices of parmesan cheese on top.