Antica Osteria di Nandone

This unassuming osteria, an hour north of Florence, is renowned for making one of the best bistecca alla Fiorentina in the world. They only use the meat of adult cows that were raised in the proximity of the restaurant; they dry-age it for approximately a month and then cook it over embers, avoiding exposing it to live fire. The T-bone is well marbled, with a ring of nice, golden fat. Founded 110 years ago by a gentleman referred to as Nandone (“Big Ferdinando”), it is now in the capable hands of his great-grandchild Paolo (“Paolone”) Mugnai.