Gli Attortellati In Grosseto

03/07/2026: Excellent i Due Cippi, welcoming and superb as always

30/06/2026: My husband and I are at Due Cippi dal 1976 in Saturnia. A tall, bearded young man in a black shirt — Lorenzo, the Meat Master and co-owner— approaches our table carrying a heavy rustic wooden board. On it rests an absolutely magnificent raw Chianina steak. He places it gently in front of us with a proud smile and gestures toward the meat with an open hand. I lean in for a closer look. The steak is over 2 pounds and thick-cut, easily three fingers high. Its color is a deep, vibrant cherry red with beautiful, intricate marbling of white fat running through the muscle. A thick, creamy-white fat cap runs along one edge, promising incredible flavor once it renders over the oak fire. The meat looks incredibly fresh, dry-aged to perfection, and full of promise. Lorenzo stands there patiently, letting me inspect every detail before it heads to the historic “due cippi” fireplaces. This personal presentation makes me feel completely involved in the experience — it’s not just a steak, it’s a conversation between the kitchen and the guest. We nod with a big smile, giving our enthusiastic approval. In a few minutes, this beautiful Chianina will be transformed into one of the best steaks of my life. The anticipation is wonderful.