While the traditional, family-run trattorias create old favorites like "Bistecca alla fiorentina" and the Ribollita (bread-based soup with black cabbage and beans) two of the beating hearts of la cucina Fiorentina, there is so much more to choose from in this delicious and bountiful center of Italian cuisine. With a relentless ( and refreshing ) focus on letting the always fresh and local ingredients guide them, a new generation of taleneted young chefs are creating new and innovative recipes that have been passed down for countless generations.
There's never been a better time to dine out in Tuscany's capital.
