Bistecca alla fiorentina

Tuscany's signature steak — a thick T-bone or porterhouse, traditionally from Chianina cattle, cut at minimum 4 centimetres thick and often 6–8. Grilled rare to very rare over hot wood coals, served simply with olive oil, salt, and sometimes a squeeze of lemon. Distinguished from a generic porterhouse by minimum thickness, breed specification, and the strict no-marinade preparation. The variant cut from Chianina cattle has PGI protected status as 'Bistecca della Chianina'.