Tuscan cuisine is celebrated for its "cucina povera" (peasant cooking) roots, focusing on high-quality, simple ingredients like bread, olive oil, and legumes. One of its most iconic dishes is Bistecca alla Fiorentina, a thick, T-bone steak from Chianina cattle, traditionally grilled over charcoal and served rare. Bread is a central pillar, appearing in "recovery" dishes like Ribollita, a hearty bean and kale soup thickened with stale bread, and Pappa al Pomodoro, a comforting tomato and bread porridge. Other must-tries include Crostini Neri (chicken liver pâté on unsalted Tuscan bread), Panzanella (a refreshing summer bread salad), and Lampredotto, a popular Florentine street food made from the fourth stomach of a cow. For dessert, the region is famous for Cantucci (hard almond biscuits) typically dipped in sweet Vin Santo wine.