It was his 18th birthday, and he was finally getting to taste a bistecca alla fiorentina. After a whole childhood spent watching his parents wrap up this prime cut of beef for customers, but never enjoying it at home, you could say that it was a dream come true for Dario Cecchini.
Freshly taken off the grill, the steak glistened on his plate, and Cecchini took his long-awaited bite. It was absolutely delicious. “But,” shrugs Cecchini, “not any more delicious than the other ‘unsophisticated’ cuts of meat like offal that my grandmother had cooked for us
