Like stepping out of the American-Italian restaurants you’re used to and into Tuscany, with the views you’ve only seen in photos, my first meal in Florence was at Ristorante Accademia, in Piazza San Marco. Right away I loved the vibe of the restaurant; ambient lighting, bright enough to be welcoming, and low enough to be a little more intimate than say, the harsh lights in hospitals. From the scuffed brown tile floors and worn wood tables, to the warm yellow painted walls, there is a very homey, lived-in feel to the place. We started with wine, red of course for dinner, and bread, as is customary. I wish I better remembered the taste or had made note of it in the moment, so that I could accurately describe it now, but what I do remember is the initial bitterness, something vaguely sharp, and an aftertaste of something lighter and fruitier. I also enjoyed the bread, but I think it’s important to recognize its differences from what I’m used to in the states, even at “Italian” restaurants. The bread here tends to be chewier, in the way that you have to work for it a bit. It’s a little tougher, especially at the crust, always having a crouton crunch, and doesn’t often have salt. I learned that since Italian food is so flavorful, usually the bread is set out first, but they wait and eat it with their meals as something slightly bland to counteract the rest of food. After, I ended up ordering spaghetti. It was a traditional and arguably unadventurous choice, but a must-have when you’re in an authentic Italian restaurant and want to compare it to what you eat at home, even knowing beforehand that there won’t be much of a competition at all. It was amazing, as was expected. The red sauce was slightly spiced, a heat just enough to be a nice kick, but nothing too noticeable. The sauce also tasted how fresh tomatoes smell, earthlike and perhaps “grassy,” with an almost metallic tang. The pasta itself were the noodles we’re all used to, but somehow underneath the sauce, I could still tell they tasted more homemade than any store-bought or Olive Garden pasta ever could. We ordered steak for the table, and it was the first time I’d ever tried rare steak. I go for medium, since that’s how my Dad tends to cook it, but I was pleasantly surprised. The steak practically fell off the fork and knife into your mouth like butter that’s been set out to soften. And it tasted like nothing but meat and the charcoal grill it was cooked on, a smoky and salty without actually being made with salt flavor that was more than enough for it to be exemplary, no extra seasoning needed. We finished with a chocolate truffle for dessert, and I can honestly say it was the best I’ve ever had.