Crostini topped with aphrodisiacal white-truffle shavings, deep-fried zucchini (courgette) flowers or artichokes and homemade walnut liqueur are a few of the seasonal highlights served beneath a centuries-old red-brick vaulted ceiling at this veteran trattoria, a Florentine landmark since 1945.
Prices feel elevated and service can be slow, but the quality of products used is exceptional.