A stroll through the streets of Florence – past pastry shops and espresso bars, busy lunchtime trattorias and charming wine bars and shops – reveals how Florentines remain proudly attached to their cuisine, a cuisine that tells a story of its city, dish by dish. Pappardelle with Duck Sauce (Pappardelle all’anatra); Shaved Zucchini Salad with Arugula, Mint, Pine Nuts, and Ricotta Salata; Spiced Seared Flank Steak (tagliata di manzo); Roasted Potatoes with Artichokes and Olives (patate e carciofi al forno con olive); Semolina & Chocolate Ganache Tart (torta di semolino e cioccolato