Restaurant Pisa -Osteria Il Capodaglio

The Osteria Il Capodaglio is located in the center of Pisa, halfway between the train station and the Arno River. It immediately presents itself as a place suitable for tourists and locals alike, thanks to the excellent quality of its offerings and fair prices that are consistent with the quality it provides

The trattoria was born with a double soul: on the one hand the Tuscan soul and on the other the Neapolitan soul. The local products of beautiful Tuscany form the land menus with grilled beef, preparations of Cinta Senese, Chianina tagliata and traditional dishes such as ribollita or pappa al pomodoro.

The Neapolitan soul brings to the table fish and shellfish preparations with which complete menus or single dishes are formed that offer an alternative to the substance of the excellent Tuscan meat. This also pays homage to the past of Pisa, an ancient maritime republic now no longer on the coast but crossed only by the Arno River.

Right in the center of Pisa is an eatery where the care taken in the ingredients and preparation of the dishes is matched by an intimate, welcoming atmosphere and smiling, sunny staff.

There is no emphasis on glitz but on conviviality, as in the good tradition of Tuscan Osterias, and there is a preference for simple, traditional preparations, to which they devote the love they need to have that unique flavor that has made them famous throughout the world.

A wide selection of both white and red wines is available to accompany meals, chosen from regional and national excellences.

Capodaglio's wine cellar is extensive and meets all patrons' tastes, and the choices enhance even more the traditional and lingering flavors of the dishes being eaten.

One of the peculiarities of Tuscan cuisine is the grill on which cuts of meat and, at the Osteria Capodaglio, even fish are put to cook directly over the coals or in the traditional way on the grill.

The skill in roasting meats and vegetables with this cooking method flavoring them with proper marinating and taking care of the right degree of browning is a vocation that imparts that special flavor to the food.

All details are taken care of, whether they concern the tradition or the décor of the restaurant, the hanging pictures, the wine that accompanies the meals or the choice of plates and cutlery.

Everything is harmony and simplicity, and that is why indulging in a meal at Osteria Il Capodaglio means having an all-round experience in true and pure tradition, characteristics that reflect the owners of the restaurant who want to bring the flavors of the past and give a smile to customers.

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Seafood Dishes

The regional cuisine is complemented by a Neapolitan side that brings pizza and also a choice of fish, shellfish, and crustacean dishes.
Fresh pasta is complemented by seafood, swordfish, mussels, clams and shrimp.

Fish dishes, even more so than meat dishes, are variable since they depend heavily on the shopping done in the morning at the city market, where the owners go to procure the best fish in order to prepare delicious dishes for their customers.
Similar to vegetables, fish also has its seasons dictated by reproductive rhythms and also undergoes migrations that can make it more or less available.

Meat Dishes

Chianina, wild boar and Cinta Senese are offered in different versions and all release aromas into the air that anticipate the arrival of the dishes on the table.

The preponderance of meat can already be discerned in the first courses that are enriched with chianina and wild boar ragout or sausage.

The true regional style can be felt in the list of main courses, where there is a wide choice of cuts, grills and steaks.

The proper notoriety of Tuscan farms is felt in the tenderness of the meat and the treatment it undergoes before being cooked. The tradition of marinating precedes grilling or roasting with the addition of typical country spices that do not cover or alter the taste of the basic ingredient but complement and enrich it.