Pizzeria Il Montino

Overall great food and nice staff! Had cecina for the first time and it was delicious (although I did have to blot off excess oil for my personal preference) — perfect texture and clean simple taste. Also got the Pisan pizza which had the perfect balance of cheese and tomato sauce (not like how overly heavy it tends to be in the US). The bottom was crispy yet the bread was still very soft. I don’t normally like capers but they were great to offset the saltiness of the anchovies. Would recommend!

The food here was delicious! Ordering the food was a bit confusing though. We arrived right when the restaurant opened according to Google maps, but the staff were only starting to set the restaurant up. They began putting out tables and chairs, etc. a line formed so we lined up but as we got to the front (which took a while since the line was long) they told us for dine-in eating, we had to find a table outside. Since we spent all our time in line there were limited tables but we managed to find one. After that, it took a while for the servers to get to us and give us our food. They were nice about it and attentive, but the service was just too confusing and not well explained for someone who is not a local. Overall, the food was really good, not too salty, very flavourful and felt authentic for the pisa area.

Went twice over 2 days as it was highly recommended by a local friend. I love the oven-baked pizzas (we tried the magarita, 4-cheese, and sausage with mozarella) here and the cecina was to die for. Will come again if I'm ever in Pisa

We stopped at Pizzeria Trattoria Il Montino while visiting Pisa and tried their famous chickpea flour flatbread called cecina, which is made with chickpea flour, olive oil, and salt water. It was really good, warm, simple, and crispy on the edges, but after watching the pizzas come out of the wood-fired oven I truly wish I had ordered one instead. The oven itself was amazing and the man behind the counter, who only spoke Italian, told us through our guide that the fire inside has not gone out since the late 1800s and that the dome is still the original to the location. He even said it is the oldest wood-fired oven still in use in Italy, which made the experience feel so special and authentic. The pizza looked absolutely incredible and I could tell it would have been worth every bite. I really wish we had stayed in Pisa for another day so I could have come back to try the pizza. If you are anywhere near Pisa, definitely stop by for a slice of history and what looks like some of the best pizza around.

Pretty awesome place. The owners were kind enough to give us an indoor table on a rainy day (indoor section was not open yet). The pizza was awesome and we also got a corn based dish (can't remember the name) which was great as well. Nice cozy place. Loved the artwork on the wall as well sculptures made out of old circuits. As an engineer this was pure Bliss for me :D

⭐⭐⭐⭐⭐ Review of Montino Osteria-Pizzeria, Pisa ???????? Some meals are delicious. Some are memorable. And then some — like what I experienced at Montino Osteria-Pizzeria — feel like a rite of passage. Tucked away in the heart of Pisa, this wood-fired haven came highly recommended by the person I’m renting from, and it absolutely lived up to the hype. Let’s talk about the star of the show: cecina. I had never tried it before, but now I’m wondering how I’ve lived this long without it. Cecina is a thin, golden flatbread made from chickpea flour, olive oil, water, and salt — then baked in a blazing wood-fired oven until it’s perfectly crisp on the edges and luxuriously soft in the center. A dusting of black pepper is all it needs to make your eyes close involuntarily on that first bite. Oh, and did I mention it only cost 2 euro? That’s not a price — that’s daylight robbery in your favor. A dish this iconic, this flavorful, this transportive — for less than a cup of coffee? It felt like Pisa was giving me a warm, golden edible hug. Sure, the wait was long. But the air was thick with the scent of toasting chickpea batter and smoldering olive wood — a perfume that made time stand still and hunger turn into poetry. Montino isn’t just a place to eat. It’s where Tuscany whispers its secrets through flavor. Don’t miss it. Don’t question it. Just go — and order the cecina. Twice.