Da Tito
Every night feels like party night at one of central Florence’s rare genuine neighborhood trattorias. (For that reason, it’s usually packed—book ahead.) The dishes are classic Florentine, with a few modern Italian curveballs: Start, perhaps, with the risotto con piselli e guanciale (rice with fresh peas and cured pork cheek) before going on to a traditional grill such as lombatina di vitella (veal chop steak). The neighborhood location, a 10-minute walk north of San Lorenzo, and a mixed clientele keep quality very consistent.
Every night feels like party night at one of central Florence’s rare genuine neighborhood trattorias. (For that reason, it’s usually packed—book ahead.) The dishes are classic Florentine, with a few modern Italian curveballs: Start, perhaps, with the risotto con piselli e guanciale (rice with fresh peas and cured pork cheek) before going on to a traditional grill such as lombatina di vitella (veal chop steak). The neighborhood location, a 10-minute walk north of San Lorenzo, and a mixed clientele keep quality very consistent.
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