Some of the typical foods of Italy are; Lasagna, Pan genovés con aceitunas, La Piadina, Spaghetti alla Bolognese, La Bistecca alla fiorentin, El queso mascarpone, Prosciutto di Parma.

I’m going to focus on two of these dishes:

–La Bistecca alla fiorentin. It consists of an ox steak between the ages of 12 and 24 months typical of the very traditional Italian cuisine in the region of Tuscany. It consists of a cut of the loin with its characteristic T-shaped bone that divides the fillet and the counterfillet of ox generally Chianina or Maremmana breed and has a great thickness. The name of this steak comes from the ancient tradition of the city of Florence of celebrating the feast of St. Lawrence, which the Medici family had the custom of celebrating every 10th of August, when the city was illuminated and a large quantity of beef was served to the Florentine population.

– La Piadina. Is a flat bread made from wheat flour of Italian origin, typical of the provinces of Romagna in the Emilia-Romagna Region.La piadina romañola is a gastronomic product consisting of a puff pastry made from wheat flour, pork fat, and other ingredients, salt and water, traditionally cooked in a terracotta dish, called teglia, and nowadays more commonly cooked on metal plates or on refractory stones called testo. It is, as Giovanni Pascoli would say, «the bread, rather, the national meal of the Romagnais»: in reality, it was in the first place for the poorest.