PRICE:
Frommer's Recommended

The Antico Fattore was a literary watering hole early in the 20th century and remained a favorite trattoria just a few steps from the city's premier museum until the 1993 Uffizi bomb went off a few feet from its doors. The interior has been rebuilt and the restaurant reopened, but many claim it isn't what it used to be. You can't deny they still make a tantalizing lombatina all'aceto basalmico (one of the thickest and most tender veal chops you'll ever find, cooked in balsamic vinegar). You can precede this with a ribollita (more souplike than usual) or a traditional Tuscan pappardelle sul cinghiale (wide noodles in wild boar sauce). If veal's not your style, try their specialty piccione (grilled pigeon).

Copyright: Excerpted from Frommer's Florence, Tuscany & Umbria, 6th Edition, (c) 2008, Wiley Publishing, Inc.

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