Cecina, baccalà and tordelli: Pisan food is simple, coastal and seriously underrated.
Pisa's kitchen is a Tuscan-Ligurian blend: cecina, the crisp chickpea flatbread, is the local street snack; baccalà alla pisana simmers salt cod with leeks and tomato; and tordelli, large stuffed pasta, are the Sunday classic. The student population keeps the bars and pizzerias lively into the night.
A refined trattoria near the knights' square, known for fish, pasta and honest Tuscan cooking with a modern touch.
A local legend for cecina - the chickpea flatbread baked in a wood oven, eaten hot and folded like a slice of pizza.
An artisan gelateria with the laboratory behind the counter, churning seasonal gelato from local ingredients.
A historic trattoria in the old town, beloved by locals for traditional Pisan dishes and a no-frills welcome.