PRICE:
Frommer's Recommended

You can dine out on the sidewalk in nice weather, or sit on the benches at tiny wooden tables inside to taste the excellent pizzalike crostini here. Start with the pappa al pomodoro or gnocchi with broccoli rabe and sausage. The crostoni are divided by cheese -- mozzarella, sharp pecorino, creamy goat-cheese caprino -- along with a list of the toppings to accompany them. My favorite is caprino con prosciutto arrosto e pomodori secchi (with goat cheese, roasted prosciutto, and sun-dried tomatoes). The wine is a key part of the meal; the list draws from the more interesting vineyards in Tuscany and beyond. This place is a bit out-of-the-way but worth the trip.

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

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