Italo Cipriani takes his meat as seriously as any Tuscan, using real Chianina beef for the house specialty, the bistecca alla fiorentina, a thick grilled steak served on the bone and rare in the center. 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. Anything that says "cinta senese" refers to a
special breed of pig—and is worth eating. The welcome is warm, the service excellent, and the glass of prosecco (gratis) starts the meal on the right foot.