Modern paintings carpet the walls like a jigsaw puzzle here. Over the past 4 decades, Silvano Bruci has taken as much care in selecting the works of art as his Bologna-born wife, Gianna, has in teaching these Tuscans the finer points of Emilia-Romagna cuisine.
Even with the art, this place still feels a bit like a country trattoria. Ask to sit in the back, if only so you get to walk past the open kitchen and grill.
There are so many good primi it's hard to choose, but you can't go wrong with tagliatelle al prosciutto punte di asparagi (with diced prosciutto and wild asparagus tips), or tagliatelle al radicchio rosso e groviera (with radicchio and gruyere cheese). Afterward, you just might change your mind about liver if you try their fegato di vitella alla salvia.
Ask for a table in the more intimate back rooms or in the rowdier stone-lined cantina downstairs full of Florentine and American students.
By all means try the penne Vecchia Firenze (penne in a subtle creamy mushroom sauce with tomatoes) but save space for anything grilled: a bistecca fiorentina, or coniglio alla griglia (grilled rabbit) or branzino alla griglia (grilled sea bass). Whatever you choose, you won't be disappointed.