Marco Bianchi

I was born in the Oltrarno — the other side of the Arno, the part of Florence that the tourists cross the Ponte Vecchio to reach but rarely stay in. My family has had a lampredotto stall in the Sant'Ambrogio market for 40 years. Lampredotto — the fourth stomach of the cow, slow-cooked in broth and served in a roll with salsa verde — is the working food of Florence and is completely unknown internationally. Florentines eat it standing up at the market at 10am and it is extraordinary. I know every bistecca alla Fiorentina in the city that is worth ordering, which wine bar in the Oltrarno does natural Chianti without the tourist markup, and where to get the best ribollita when it gets cold.