Osteria La Sangiovesa

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Osteria La Sangiovesa in Rimini: Traditional Romagna Cuisine & Michelin Recognition

Osteria La Sangiovesa

In the heart of Santarcangelo di Romagna, Osteria La Sangiovesa is a place where the culinary traditions of Romagna are preserved and celebrated with integrity. Housed in the 18th-century Palazzo Nadiani, the restaurant’s interior—with its exposed brick, uneven stone walls, and a series of intimate, interconnected rooms—was restored with the help of the late poet and artist Tonino Guerra. Each salon is named after a figure from local history, from Pope Clement XIV to actress Teresa Franchini, creating an atmosphere that feels both deeply rooted and warmly personal.

This commitment to authenticity extends from the decor to the plate. The kitchen, led by chef Massimiliano Mussoni, is driven by a philosophy of bringing “piatti d’altri tempi” (dishes of other times) to the table, focusing on classic recipes and rigorously local ingredients. The restaurant’s recognition by the Michelin guide as a Recommended establishment underscores the quality and sincerity of this approach.

The true backbone of La Sangiovesa is Tenuta Saiano, the group’s own agricultural estate just a few kilometers away. Spread over 100 hectares of woodland and fields, the farm produces much of what ends up on the table: meats from animals raised semi-wild, cured salumi, eggs, olive oil, and wines from organically farmed Sangiovese, Rebola, Cabernet, and Merlot vines. This direct control over the supply chain means dishes like the tagliatelle al ragù, the passatelli in brodo, or the pollastra alla cacciatora (free-range chicken from the farm, marinated and slow-cooked in red wine) are built on ingredients whose provenance is known in every detail.

The menu is a robust tour of Romagna’s gastronomic heritage. Antipasti might include a selection of the farm’s own salumi, including prosciutto, coppa, and the distinctive salsiccia passita, or a terrine of Tenuta Saiano rabbit. First courses are a highlight, with classics like lasagne verdi al forno (green lasagna with béchamel and slow-cooked ragù) and pasta e fagioli all’antica (an old-style bean soup with pancetta). Second courses feature the farm’s salsiccia alla griglia with stewed onions, or a costata di scottona (ribeye) from a local breeder, simply grilled and seasoned with salt from the nearby Camillone di Cervia salt pans.

The restaurant’s dedication to quality is also reflected in its recognition by Slow Food’s Osterie d’Italia guide and the prestigious Tre Gamberi award from Gambero Rosso, making it one of only five restaurants in Emilia-Romagna to hold that honor. This is Italian cuisine of place and purpose, served in a setting that feels like a living museum of Romagna’s soul.