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Historic proportions

The simple, satisfying roasts of Tuscany have been made the same way for hundreds of years

By DOMENICA MARCHETTI The Washington Post

This article was published January 17, 2018 at 1:55 a.m.

florentine-pork-loin-roast

Florentine Pork Loin Roast

Stove-Top Roasted Turkey Breast

Tuscan-Style Roast Beef







Florence's most iconic dish is, without a doubt, bistecca alla fiorentina: an enormous porterhouse steak, minimally seasoned with salt and pepper, grilled and served bloody rare. It's a showstopper, for sure. But it's not for everyone, or for every occasion. Less well known, but just as worthy, are the simple roasts served in the city's cozy trattorias, in family-run restaurants in the countryside and in home kitchens throughout the Italian region of Tuscany.

Stove-Top Roasted Turkey Breast

Tuscan-Style Roast Beef







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