Brentwood, it has been noted, is as thick with neo-Tuscan restaurants as the Casbah is with spice merchants, streets built on arugula salad and paved with tagliata, awash with herbed roast chickens, pizza margherita and bean soup. Sor Tino, Osteria Latini, Pizzicotto, Toscana, Palmeri, Divino, La Scala Presto — they may not, as has been rumored, all feed into a secret communal kitchen, but I would defy most people to tell the cooking apart blindfolded. Pecorino, at the eastern end of the strip, shares more than a few characteristics with these pleasant, nondescript dining rooms. You will not be deprived of your burrata, your giant steak or your tiramisu. But the cuisine is at least nominally that of the Abruzzi, southeast of Rome, and the bean soup is made with pureed chickpeas — delicious. There is an abundance of cherry tomatoes in everything from the marjoram-scented sauce on the eggplant-stuffed tortelloni to the salt cod with rosemary, and both artichokes and the namesake sheep cheese are ubiquitous — in the stewed tripe, over the carpaccio and in the egg-enriched casserole of lamb.