Cortona's restaurants run from family trattorias tucked into the medieval alleys to a handful of more ambitious places taking advantage of the Val di Chiana's famous beef — bistecca alla fiorentina from the local Chianina cattle is a regional specialty.
Other Tuscan staples appear on every menu: pici (hand-rolled fat pasta), wild boar ragu, ribollita (bean and bread soup), pecorino cheese from nearby Pienza. The local DOC wine, Cortona Rosso, is well-suited to red meats; pair the local Syrah with a steak.