Since the Florentine cuisine has peasant origins, people use every part of an animal; therefore, entrails are fundamental in the
local cuisine and dishes like kidney, tripe and fried cow udder served with tomato are very common, as well as dishes based on
wild animals like
wild boar,
rabbit, pigeon and pheasant.
A combination of lean,
wild New Zealand
Rabbit and Lamb sourced only from
local New Zealand farms, ensuring the animals are free - ranging, grass - fed and finished.
It is, and we must address it, just as we must address the threat posed by all invasive species that stifle threatened
local native species - both introduced ones like cats, rats, foxes,
rabbits, pigs, mynah birds (I've given up hoping cattle and sheep farming will ever be addressed, and I've had the Man From Snowy River quoted at me often enough by misty eyed horse lovers to know the
wild brumbies must continue to run free and destroy the mountain country for everything else before dying a horrible, slow death from starvation in the cold, Winter snow) and native ones like noisy miners and eastern rosellas.