Taverna del Bronzino

Frommer's Review

The 1580 house where Santi di Tito spent the last years of his life painting is now inhabited by polite, efficient, and very accommodating waiters who will show you to a table in the vaulted-ceiling dining room or on the arbor-shaded patio. Among the delectable antipasti are salmone Scozzese selvatica (wild Scottish salmon) and petto d'oca affumicato e carciofi (thin slices of smoked goose breast on a bed of sliced artichokes drowned in olive oil). The risotto agli asparagi is a bit light on the asparagus but still very creamy and tasty. You can also try the excellent ravioli alla Senese (ricotta and spinach-stuffed pasta in creamy tomato sauce) or tagliolini ai pesci (noodles with fish). To stick with the sea you can order branzino (sea bass simmered in white wine) next or select the paillard di vitella all'ortolana (a grilled veal steak wrapped around cooked vegetables).

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.