Trattoria del Tribunali
Two floors of dining rooms stretch beyond counters hung with hams, and they’re often filled to bursting. Locals rely on the kitchen for such staples as huge platters of prosciutto and some distinctly local fare, such as horsemeat hash. More familiar choices range from delicious pastas, such as tortelli (pasta pockets) stuffed with pumpkin or ricotta, to steaks with Barolo and veal stuffed with parmigiano. A veteran staff never seems too flustered to be friendly, even during lunchtime and evening rushes. It’s a good idea to reserve, especially on weekend nights.
Two floors of dining rooms stretch beyond counters hung with hams, and they’re often filled to bursting. Locals rely on the kitchen for such staples as huge platters of prosciutto and some distinctly local fare, such as horsemeat hash. More familiar choices range from delicious pastas, such as tortelli (pasta pockets) stuffed with pumpkin or ricotta, to steaks with Barolo and veal stuffed with parmigiano. A veteran staff never seems too flustered to be friendly, even during lunchtime and evening rushes. It’s a good idea to reserve, especially on weekend nights.
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