Da Giulio

Frommer's Review

This cavernous and very popular trattoria is short on antique charm but long on antique tradition. Don't let the modern decor put you off -- the friendly service and genuine peasant cuisine are as trattoria as they come. The soups are superb, such as the farro con fagioli (emmer and beans) and the farinata (a creamy soup of polenta corn grain with beans and veggies), or you can try the maccheroni tortellati (large pasta squares in ricotta, tomatoes, and herbs). Pollo al mattone (chicken breast roasted under a heated brick) is the secondo most in demand, but spezzatino con olive (stewed beef with olives) runs just behind. They also have plenty of local specialties -- tripe, horse tartar, and veal snout -- to whet your appetite. The homemade tiramisù is positively heavenly.

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.