From Dust to Dinner

A quick apartment update--and a delicious reward at the end of the day. Renovations may be messy, but in Italy, there's always something wonderful waiting just around the corner.

First, a little progress report on the apartment. To remind you where we started, I've included a photo of the original painted ceilings--definitely in need of some love.

Painted ceiling

Now, fast forward to today: the ceilings have been sandblasted, and what a difference it makes. It's still a work in progress, but already such an improvement and full of character.

Sandblasted ceiling

With renovation dust behind us (at least for the day), it was time for something far more enjoyable: dinner out.

Tonight we checked another spot off our growing restaurant list, heading out with Sofia and Alberto to L'Osteria Da Tronca. It's just off Via della Liberta, near the area where "Santa" sets up shop during the holidays--a detail that somehow makes it feel even more local and charming.

Entrance to Tronca

We were especially excited for this dinner. Not only is it one of Sofia and Alberto's favorites--and we trust Sofia's recommendations completely--but we also love the idea of discovering go-to places right here in Massa. 

As we settled in and began looking over the menu, our waiter arrived with a small, special box and a bit of ceremony. Inside: fresh white truffle. The prized ingredient of the season.

There was one antipasto and one primo featuring it, or we could add it to any dish. Cue a lively discussion and some strategic ordering.

White Truffle (Tartufo Bianco)

In the end, we decided to share a bit of everything: two antipasti, two primi, two secondi, and a contorno--because when in Tuscany...

Antipasti

  • Uovo 62° with spinach cream and crispy Chiusdino guanciale--slow-cooked egg with a silky, custard-like texture
  • Cheese tasting with marmalades and honey

Primi

  • Pappardelle with white wild boar ragu, raisins, and Vin Santo - a rich, tomato-free sauce with deep gamey flavor
  • Tagliolini with fresh white truffle - shaved raw over hot pasta to release its incredible aroma.

Secondi

  • Liver wrapped in caul fat with cannellini bean cream and rosemary olive oil - a traditional Tuscan dish, rich and conforting
  • Maremma-style beef cheek, slow-cooked and served over yellow potato cream with forest fruits

Contorno

  • Swiss chard with garlic, olive oil, chili pepper, and raisins--a lovely balance of savory and sweet, very much a Tuscan tradition
Uovo 62°
con crema di spinaci e guanciale di Chiusdino croccante

Degustazione di Formaggi con Marmellate e Miele

Pappardelle
Ragu bianco di cinghiale con uvetta al vin santo

Tagliolini con Tartufo Bianco Fresco

Fegatello Nella Rete
Con crema di cannellini e olio EVO al rosmarino

Guancia di Vacca alla Maremmana
Cotta a bassa temperatura, su crema di patata gialla e frutti di bosco

Bietola, Aglio, Olio e Peperoncino con Uvetta

Every dish felt thoughtful and deeply rooted in local flavors, with just enough creativity to make things interesting.

We skipped dessert, but I ended the meal with a glass of sweet Verduzzo, which was absolutely perfect--lightly sweet, aromatic, and a lovely way to close out the evening.

A little renovation progress, a memorable meal, and good company--it's hard to ask for more. And with bags packed for our next adventure to Le Marche to visit friends, this felt like the perfect send-off. 

Stay tuned...more to come from the road.

Ciao Ciao!






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