Damiano Oste Dodici Rondini 🇵🇸

Osteria Dodici Rondini, steered by Damiano Lunghi, presents a radical culinary thesis where tradition meets avant-garde precision in Massa Marittima. The kitchen excels in technical execution, notably the hand-rolled cappellacci stuffed with potatoes and ciauscolo, served over a velvety topinambur cream. A signature dish of dry-aged Chianina tartare arrives with a mineral depth, accented by the sharp aroma of freshly grated ginger. Texture is paramount here, from the silken mouthfeel of slow-braised beef tongue to the delicate lamination of house-made tagliatelle tossed in a cardamom-scented white pork ragù. The wood-fired oven imparts a subtle char to seasonal vegetables, while the fermented notes of natural wines provide a complex balance. Each plate is a sensory journey, characterized by bold flavor profiles and a rustic yet sophisticated presentation that honors local, biodynamic ingredients.