Perched upon the rolling hills of Predappio, Osteria Condé is a celebration of Romagnola culinary philosophy, where the air is thick with the scent of fresh flour and wood-fired embers. The kitchen’s signature is the handmade pasta, with sfogline expertly executing the 'tirata' technique to produce translucent sheets of egg-rich dough. Signature cappellacci and ravioli are served with a velvety texture, often paired with the estate’s own Sangiovese-infused reductions. A standout dish of coda di rospo is grilled to achieve a charred exterior while maintaining a succulent, pearlescent core, balanced by the salty depth of cured prosciutto crudo. The gnocco fritto arrives hot and airy, providing a structural contrast to the creamy, lactic tang of squacquerone cheese. Every plate is a study in flavor balance, designed to elevate the estate’s biodynamic wines. The presentation is elegant and focused, reflecting a chef philosophy that honors the rugged beauty of the Forlì landscape.