23/06/2026
Wagyu in the heart of Maremma? At Dama Dama Restaurant, it’s a beautiful surprise.
Food journalist Lucia Facchini recently visited us and fell for our TosKobe tartare. This exceptional beef—a unique cross of Wagyu, Angus, and Italian Black Friesian—is raised right here in Tuscany by Il Palagiaccio.
Chef Emiliano Lombardelli pairs it with black spring truffle, fresh asparagus, and a delicate cacione cheese gel, finishing the dish with a modern twist on the classic egg pairing. It’s all about balance, technique, and pure flavor.
Every detail on our menu celebrates the rich land around Monte Argentario, using ingredients from our own gardens and local producers.
📖 Read Lucia Facchini's full article at Reporter Gourmet Italia to dive deeper into the flavors of Dama Dama Restaurant!