Restaurants in the province of Forlì-Cesena

Forlì-Cesena is Romagna through and through: piadina, hand-rolled pasta, and a coast that turns into badland hills in half an hour by car.

What you eat here

• Piadina romagnola IGP — thin at Rimini, thicker here; with squacquerone, rocket and ham.
• Cappelletti in brodo — Romagna's cousin of the tortellino, filled with cheese rather than meat.
• Squacquerone di Romagna DOP, fresh and tangy, and formaggio di fossa, aged underground.
• Passatelli, of breadcrumb, parmesan and egg, pressed into broth.
• Mutton and grilled braciole, and wild greens sautéed in oil and garlic.

The wine

Sangiovese di Romagna across the hill subzones, from Bertinoro to Predappio; the white is Albana, Italy's first white DOCG.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.