PRICE:
Frommer's Very Highly Recommended

The name is a dialect variant on "What you see is what you get." What you see is a room with modern art prints and shelves of ancient wine bottles on the walls. What you get is good Tuscan cooking from Gino Noci, who trained in the kitchens of London before returning here to open a traditional trattoria. There's no telling what he might come up with for an appetizer: The most recent treat was a sformatino with pears, while for a first dish, the scrumptious ravioli rosée (in creamy tomato sauce) faces serious competition from the tagliatelle all boscaiola (same sauce with giant slices of forest mushrooms added). Topini are Florentine potato gnocchi, topped with spinach and cream or four cheeses. Follow up with the grilled salmon or one of their specialties, stracotto al chianti (beef stuffed with celery and carrot and smothered in a chianti gravy served with fried polenta and an artichoke heart).

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

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