Travel Reference
In-Depth Information
lence. Its menu is small - just four or five dishes to choose from for each course - and
cuisine is creative.
Begin perhaps with beef carpaccio marinated in cocoa (yes!), followed by a
primo
(first
course) of
pappardelle
(a type of pasta) in a chocolate-scented wild boar sauce, or
pac-
cheri
(short pasta) with baby octopus and zucchini flowers. Divine.
Osteria del Porton Rosso
MAP
OSTERIA
€€
GOOGLE MAP
( 05 058 05 66;
www.portonrosso.com
; Vicolo del Porton Rosso 11; meals €25; lunch & dinner
Mon-Sat)
Don't be put off by the rather dank alley leading to this busy, tip-top
osteria,
a
block north of the river. Inside it is all style, charm and excellent regional cuisine from the
land and the nearby sea. Pisan specialities such as fresh ravioli with salted cod and chick-
peas happily coexist with Tuscan classics such as grilled fillet steak, and the €10 lunch-
time deal is unbeatable value.
From riverside Lungarno Pacinotti look for the incongruous neon-sign-lit doorway, a
faux entrance a couple of doors down from the Real McCoy.
biOsteria 050
MAP
ORGANIC
€€
GOOGLE MAP
( 05 054 31 06; Via San Francesco 36; meals €20-30; lunch Mon-Sun, dinner Tue-Sun; )
Everything that Marco and Raffaele at Zero Cinquanta cook up is strictly seasonal, local
and organic, with products from farms within a 50km radius of Pïsa. Try black cabbage,
nut and gorgonzola risotto, rabbit with sweet mustard perhaps, or one of the excellent-
value daily lunch specials. Ample choice for vegetarians and coeliacs too.
