PRICE:
Frommer's Highly Recommended

This is down-and-dirty Florentine lunchtime at its best, an osteria so basic the little stools don't have backs and a communal spirit so entrenched the waitresses will scold you if you try to take a table all to yourself. Since 1953, their stock in trade has been feeding market workers, and you can watch the kitchen through the glass as they whip out a wipe-board menu of simple dishes at lightning speed. Hearty primi include tortelli di patate al ragù (ravioli stuffed with potato in ragù), minestra di farro e riso (emmer-and-rice soup), and penne al pomodoro (pasta quills in fresh tomato sauce). The secondi are basic but good; try the coniglio arrosto (roast rabbit) or go straight for the Fiorentina steak, often priced to be the best deal in town.

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

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