As we learned on this first stop on this Tuscany wine tour, wine in Tuscany is part of the meal. You should never drink Sangiovese outside of meal hours.
Buchette del vino, wine windows are unique to Florence and now a tourist attraction, possibly made famous by all the people sharing the experience on the Gram.
We had Tuscan salami and prosciutto, which was saltier than others, Tuscan salami with black pepper seeds and Tuscan salami with fennel seeds.
Florentine steak is a T-Bone steak and by law must be 3 – 4 fingers thick and cooked rare or medium rare to about 55°C / 135°F in the middle.
Earlier in the day, I had eaten the best gelato of my life, coincidentally also from Oltrarno. A month later I can still taste those melting bits of hazelnut chocolate inside the Stracciatella.