At this restaurant, patrons have been eating at communal tables since 1800. Traditional Florentine dishes, simple and genuine, have been served to personalities such as Prince Charles and Beatrix of the Netherlands, who travel to Florence very often. The pappa al pomodoro is very light, the ribollita has a creamy texture with a spicy touch. Among the most popular dishes are the Florentine-style T-bone steak, to be booked in advance, and the chine of pork which is oven-cooked for six hours. The star of this trattoria is the cast-iron and firebrick wood-burning stove on which amazing dishes have been cooked since the early 1900s.