Food and drink
The menu features text book renditions of Florentine standards with some seasonal variation; in winter, for example, we always order artichokes which come stewed with garlic and parsley. The bollito (mixed boiled meats that includes beef, tongue, chicken and pigs trotter) is another favourite although I must admit that I order it mainly for the salsa verde which I spread liberally on bread. A tamer alternative is the garlic and rosemary-spiked arista (roast pork) with sautéed spinach.
Pasta lovers should order spaghetti alla carrettiera, a garlic, chilli and parsley-led mound of steaming spaghetti with tomato sauce.
This is traditional tratt style at its unreconstructed best. Tables are laid with white cloths and real napkins in two rather cramped wood-panelled rooms hung with traditional paintings. The clientele are mostly local (few tourists get this far) and at Sunday lunchtimes the place fills with Florentine families.
It's no-frills but always courteous. There are lots of chat with the regulars.
The location-right on traffic-clogged Via Senese, 500 metres south of Porta Romana, is uninspiring and seems far removed from the centre of town, but it’s actually only 15 minutes walk from the [node:172650].
Prices here are slightly higher than your average trattoria, but you can still eat well for 25 euros excluding wine.
Tables to book
Be sure to book if you want Sunday lunch; my favourite table is just inside the door on the left.
- Mature travellers
- Seasoned travellers
- Escaping the crowds
- No fuss