Eat Like a Local: Florence & Venice

Florence is the cradle of the Renaissance; Venice, threaded with canals, is that most serene city of Gothic palaces. Both are renowned for their excellent cuisine. Florentine cooks choose the thickest, juiciest cuts from the Chiana valley's snowy white cattle, brush them with olive oil and cracked peppercorns, and slow-grill them to perfection to become the mighty bistecca fiorentina. Venetian chefs cruise the ancient loggias of the Rialto market with an eye for the finest fish and shellfish caught that morning, which they will put in their famous fresh-seafood medleys. So basically we're talking about one town famous for its steak and another for its seafood. Neither comes cheaply. We're here to help...