Chef Gino D'Acampo begins his second Italian Escape in beautiful Florence. He's on a mission to examine the food that has shaped this Renaissance city. His journey begins as he tackles the famous ‘bistecca alla Fiorentina' - the finest, thickest, juiciest steak in Tuscany. He is excited to grill the colossal cut of beef at a local restaurant and - naturally - has to savour its delicious flavour. Enthused by the mouth-watering steak, Gino shows off his take on this dish - tagliata - sliced T-bone steak with a colourful courgette ribbon and goat's cheese salad. Before leaving the city, Gino encounters a historic speciality - ‘lampredotto'. This popular Florentine street food is made from cow's stomach - but is Gino is game for eating it? Satisfied with Florence's best savoury food, Gino heads to the town of Prato for something sweeter. Here, he meets a pastry chef who thrills Gino with his speciality ‘peaches' - brioche buns with an aromatic, creamy filling. Inspired by his delightful discovery, Gino conjures up his own dessert of apple poached in red wine with amaretti biscuit cream.