Much of Italy disdains Tuscany's cooking, but Jonathan Gold revels in it - Los Angeles Times

Much of Italy disdains Tuscany's cooking, but Jonathan Gold revels in it - Los Angeles Times

Los Angeles Times

Much of Italy disdains Tuscany's cooking, but Jonathan Gold revels in it Los Angeles Times There was a dish of herbed salt and local olive oil to dip raw vegetables in; dripping slabs of skirt steak; a chewy, intensely beefy steak tartare; and slivers of well-cooked beef from a part of the steer I couldn't quite puzzle out. I'm pretty sure ...