Italo Cipriani takes his meat as seriously as any Tuscan. He uses real Chianina beef, the prized breed traditionally used for the house-specialty bistecca alla fiorentina, a thick grilled steak left rare in the middle. Cipriani brings many ingredients from his hometown on the border of Emilia-Romagna and Tuscany. Try the sweet and delicate prosciutto from Pratomagno or the ribollita, a traditional bread-based minestrone soup. The welcome is warm, the service excellent.