Bottega del Moro

Frommer's Review

Modern art and a view over the tiny Greve River are the backdrop at this pleasant trattoria in the center of Greve. After bruschetta al pomodoro, dig into the light maltagliati del Moro (wide noodles with slivers of porcini and prosciutto in butter-and-sage sauce) or the richer crespelle alla fiorentina (pasta crepes stuffed with ricotta and spinach and served in a cheesy béchamel garnished with tomato purée). For an encore, try coniglio al forno (tender, meaty rabbit baked with spices and black olives). The local specialty is zampone con puree (stewed pigs' feet). Whatever you order, see if they're offering pecorino con pere as a contorno (side dish) -- the creamy, firm, fresh sheep's cheese pairs excellently with the soft, sweet slices of ripe pear.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.