Da Bruno

Frommer's Review

The decor is typical, cluttered trattoria -- paintings of the Duomo, pictures of the owner with famous people and of the local soccer team, copper pots -- for this is a typical trattoria that has been dignified to ristorante status only through its years of deserved success. It specializes in tried-and-true Pisan dishes. The prosciutto con crostini antipasto is as good as it comes, to be followed by pasta e ceci (pasta with garbanzo beans) or zuppa pisana (a very bready Pisan ribollita). Although you can order well-turned versions of agnello arrosto (roast lamb) or coniglio al forno (baked rabbit), the famous secondo here is a Pisan baccalà con porri, salt cod cooked with leeks and tomatoes. Try the tiramisù sundae, with chocolate chips and syrup on top.

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.