Forlì will be the European poultry capital for three days and the restaurants in the centre will offer culinary specialities of the Romagna region presenting traditional and innovative dishes prepared with eggs and white meat.
Poultry meat can be cooked in different ways. Everyone knows it is light, tasty, nutritious and easy to digest; that’s why it is able also to meet modern needs.
Let’s have a look at what the restaurants offer
"FERRI & MENTA"
Not far from the main square Piazza Saffi you can discover this restaurant and a large variety of wines.
Here you can also enjoy traditional dishes from Romagna proudly prepared by the chef Paolo Bertinelli.
Fieravicola specials: yellow and green tagliatelle with pecorino cheese, black cabbage and bacon.
Ferri & Menta
Via Giorgio Regnoli 41/a, Forlì
Ph. +39 0543 544445
"OSTERIA DON ABBONDIO"
Located in a strategic central position, this restaurant is close to San Domenico Museums.
Here you can enjoy a familiar atmosphere with quality products. You will find season dishes with simple ingredients, as Lorenzo Urbano said.
Fieravicola specials: guinea-fowl with dried tomatoes, black olives and potatoes.
Osteria Don Abbondio
Piazza Guido da Montefeltro 16, Forlì
Ph. +39 0543 25460
Simple and cozy bistro located in Piazzetta Antica Pescheria near Corso Diaz.
Enjoy your lunch, aperitif and dinner in a quiet location and taste organic, traditional but also innovative dishes.
Fieravicola specials by Chef Antonella Carnevale: egg-based tagliatelle with sauteed gambuccio (terminal part of the dry-cured ham, near the bone, with a particularly sweet taste) and rosolacce (wild grass).
Corso Armando Diaz 14, Forlì
Ph+39 328 2974707
"LA TRATTORIA DI GIULIANA/EATALY"
Giuliana Saragone was the heart of “Locanda al Gambero Rosso” in San Piero in Bagno, highlighting the traditional dishes from Romagna.
After having spent her entire life cooking there, Giuliana decided to move to Piazza Saffi in Forlì 4 years ago, more precisely on the second floor of Eataly.
Her family and the chef Alina Starko (in the picture), who has worked side by side with Giuliana for years, followed her in this project.
Fieravicola specials: fried egg on a cream of Parmigiano Reggiano (36 months) and wild spinacino.
La Trattoria di Giuliana/Eataly
Piazza Saffi 45, Forlì
Ph. +39 344 2331235
Roberto Zondini’s restaurant is a must if you are looking for tradition and quality ingredients in Forlì.
Fieravicola specials: haute cuisine cockerel with orange mayonnaise and a sauce made of fennel, orange and taggiasche olives.
Trattoria Petito: Viale Corridoni 14, Forlì
Ph. +39 0543 35784
“BENSO PUBBLICA RISTORAZIONE"
A really particular location, located in Giardini Orselli in the centre of Forlì where Simone Zoli and chef Davide Grumbianin serve a gourmet cuisine with regional specialities.
Fieravicola specials: guinea-fowl with diced white turnip and smoked plums.
Benso: Piazza Cavour, 7 Forlì.
Ph: +39 393 0692019
A bistrot in the historical centre of Forlì.
Fieravicola specials: Egg-based garganelli with fresh fava beans, guanciale and grated ricotta cheese and beer-battered chicken with fresh artichokes and mushrooms.
Borgo Cotogni: Corso della Repubblica 123