Ristorante Osteria Cerina

At the Osteria Cerina, traditional local cuisine is right at home. In fact the restaurant serves dishes inspired by rural seasonal food culture, ably prepared by Piergiorgio and his mother Rosanna.
Bread is baked in wood-fired ovens, as is focaccia, which is seasoned with Cervia salt and rosemary. In autumn, customers should try a traditional fruit syrup called savor, prepared here using . . . >>>

At the Osteria Cerina, traditional local cuisine is right at home. In fact the restaurant serves dishes inspired by rural seasonal food culture, ably prepared by Piergiorgio and his mother Rosanna.
Bread is baked in wood-fired ovens, as is focaccia, which is seasoned with Cervia salt and rosemary. In autumn, customers should try a traditional fruit syrup called savor, prepared here using an old family recipe and served with farmhouse Ricotta cheese and piadina (winner of 1st prize at the “Lo Sposalizio della Piadina” competition). Appetizers include warm pork cheek salad, wild vegetables, piadina and Bazzotto cheese and shavings of Pecorino cheese with fig jam. All pasta is handmade and used in first courses such as tagliatelle with meat sauce, cappelletti and passatelli served in beef and chicken broth, pappardelle with chicken livers, monfettini (a local type of pasta) and filled cannoli. Local products are the prime ingredients of the main courses, with rabbit, cockerel, game, grilled Mora Romagnola pork and mutton. When in season, the restaurant serves Porcini mushrooms, truffles and Fossa cheese. There’s also salted cod and fish on Fridays, with dishes like cuttlefish with peas, marinated sardines and king prawns wrapped in thinly-sliced lard. Desserts include ciambella, brazadel (a type of doughnut-shaped cake) and jam tarts.
Graziella welcomes customers with her son Vincenzo, who is also responsible for the wine cellar, stocked with over 100 regional and national labels.