Ristorante Fiumicello Premilcuore: A Family Restaurant Near Foreste Casentinesi
Ristorante Fiumicello, at Via Fiumicello 1 in Premilcuore, is a family-run restaurant hidden among the forests of the Tuscan-Romagnol Apennines, where homemade pasta, wild game and grilled meat still take precedence over elaborate presentation. The setting is unusually attractive: a trout pond, a mountain stream, wooded hills and the historic Mengozzi watermill, reached by a short walk from the restaurant.
The Perini family has been running Fiumicello for more than fifty years, building its reputation around hand-rolled pasta, potato tortelli, wild boar ragù, venison, castrato and beef raised on the family’s organic farm. The cooking belongs to the mountainous borderland between Tuscany and Romagna, where recipes have travelled across regional boundaries for generations.
There is nothing fashionable about the menu, and that is largely its strength. Portions are generous, the sauces are substantial and the ingredients reflect a rural cooking tradition that has little interest in becoming fine dining.
Fiumicello is worth the journey for its pasta and meat dishes, but the surrounding landscape is another compelling reason to visit.
Potato Tortelli Are the Dish to Order
The homemade potato tortelli are one of Fiumicello’s defining specialities.
These large parcels of egg pasta contain a soft potato filling, sometimes enriched with cheese, garlic or aromatic herbs according to the local recipe. Their character is quite different from delicate restaurant ravioli: the filling is substantial, the pasta has a satisfying bite and the seasoning is meant to be generous.
The most appealing version comes with wild boar ragù, a deeply savoury sauce that brings richness and a slightly rustic character to the mild potato filling.
The combination makes culinary sense. Potatoes provide sweetness and softness, while the slow-cooked meat adds concentration and complexity.
Fiumicello also prepares tortelli filled with herbs, another traditional choice that gives the pasta a more vegetal character.
Ordering tortelli is a particularly good way to understand the food of this part of the Apennines, where potatoes, handmade pasta and slow-cooked sauces have been everyday staples for generations.
Tagliatelle with Wild Boar Ragù Deserve Equal Attention
The handmade tagliatelle with wild boar ragù are another essential order.
The pasta is rolled with a wooden pin, producing long ribbons with a slightly irregular surface that holds the sauce beautifully.
Wild boar has a more assertive flavour than ordinary pork, particularly when cooked slowly with wine, herbs and vegetables. A good ragù needs enough time to tenderise the meat and concentrate the cooking juices without becoming excessively heavy.
The result is a substantial plate of pasta, with the savoury depth of game balanced by the richness of egg dough.
For something gentler, tagliatelle with porcini mushrooms are a particularly attractive seasonal alternative.
Porcini provide a dense, meaty texture and a distinctive woodland fragrance, making them especially appropriate in a restaurant surrounded by forests.
The kitchen also prepares cappelletti in broth, an important Romagnol speciality. Their smaller size and delicate filling offer a lighter alternative to the generous tortelli and meat sauces.
Tortelli alla Lastra Preserve an Older Mountain Tradition
Among the more unusual regional preparations are tortelli alla lastra, a speciality associated with the Tuscan-Romagnol Apennines.
Unlike ordinary boiled tortelli, these are made from thin sheets of dough filled with seasoned potatoes, folded and cooked on a hot stone or metal griddle.
The exterior develops lightly toasted patches while the filling remains soft and aromatic. Garlic, cheese, nutmeg and occasionally pancetta contribute additional flavour.
The technique produces something closer to a rustic filled flatbread than conventional pasta.
Tortelli alla lastra are particularly interesting because they preserve a cooking method associated with mountain households, where simple dough, potatoes and a hot cooking surface were enough to prepare a substantial meal.
They are an excellent choice when available and deserve more attention than many of the restaurant’s familiar pasta dishes.
Wild Boar, Venison and Castrato Are the Heart of the Meat Menu
Fiumicello is particularly appealing to anyone interested in traditional game cooking.
Wild boar and venison in salmì are among its characteristic specialities. The meat is marinated and slowly braised, allowing the wine, herbs and cooking juices to develop into a concentrated sauce.
The preparation suits game particularly well. Long cooking tenderises the tougher cuts while preserving their distinctive flavour.
Castrato, meat from a castrated male sheep, is another important part of the regional repertoire. It has a stronger, more mature flavour than young lamb and is particularly good when grilled.
The restaurant also offers mixed grilled meats, including sausages, chops and other cuts that change according to availability.
The Perini family’s agricultural background is important here. Their organic farm raises Romagnola cattle, a traditional Italian breed valued for its muscular build and substantial, flavourful meat.
Fiumicello is not a restaurant where meat is merely one section of a large menu. It is central to the kitchen’s identity.
Trout from the Pond Is Worth Reserving
One of the restaurant’s most distinctive offerings is fresh trout from its own pond.
The trout can be prepared grilled or al cartoccio, wrapped and cooked gently to preserve moisture and the natural flavour of the fish.
Cooking it in a parcel allows the flesh to remain delicate, with the fish’s juices and aromatic ingredients retained during cooking.
Compared with the richer meat dishes, trout is a lighter alternative, particularly suitable for lunch during the warmer months.
It is also an unusually direct example of local sourcing: the pond is part of the property rather than a distant supplier.
Trout should be ordered in advance, especially if it is the main reason for visiting.
Crostini, Cured Meats and Fried Vegetables
The traditional antipasti reflect the same rural approach as the main courses.
Crostini, bruschette, local salumi and cheeses provide a straightforward introduction to the meal. The bread, cured meats and savoury toppings are familiar ingredients, but their combination suits the restaurant’s generous, informal style.
Seasonal vegetables are also worth considering.
Fried courgette flowers are a particularly appealing summer preparation, with a light coating that contrasts with the soft flower inside.
The kitchen also prepares gratinated vegetables, roasted potatoes and other seasonal side dishes.
Mountain potatoes are especially appropriate with grilled meat or game. Their earthy flavour and substantial texture make them more interesting than an anonymous garnish.
The antipasti are tempting, but the pasta portions are generous enough that sharing a starter is often the better decision.
Zuppa Inglese Is the Proper Homemade Finish
Desserts remain traditional, with zuppa inglese, semifreddo and homemade sweets among the characteristic choices.
Zuppa inglese is particularly appropriate in Romagna. Layers of sponge cake soaked with Alchermes alternate with custard and chocolate cream, producing a dessert that is colourful, rich and unapologetically old-fashioned.
It is a considerable change of pace after wild boar or grilled meat, but its creamy texture and aromatic liqueur make it a fitting end to a traditional Sunday lunch.
Semifreddo offers a lighter alternative in texture, although not necessarily in richness.
Fiumicello is not the place for elaborate contemporary pastry. Its desserts belong to the same familiar, homemade tradition as the rest of the menu.
Sangiovese Is the Wine to Drink
For most of the menu, Romagna Sangiovese is the natural companion.
Its acidity, savoury character and moderate tannins suit wild boar ragù, grilled castrato and substantial beef dishes particularly well.
With slow-braised venison, a more structured Sangiovese from the Predappio area is a sensible choice. The wine has enough depth to accompany game without overwhelming the meat.
For potato tortelli or pasta with porcini mushrooms, a less extracted, more supple Sangiovese is preferable.
A local Trebbiano Romagnolo makes a pleasant alternative with trout, vegetable antipasti and lighter pasta dishes.
The wine selection is not the principal attraction at Fiumicello, but there is little reason to look far beyond the regional bottles when the cooking is so closely connected to the surrounding territory.
The Restaurant Has Been in the Same Family for More Than Fifty Years
Fiumicello’s history is closely connected to Giuseppe Perini and Santina Mariannini, who established the family restaurant more than half a century ago.
Their daughter Lorena continued the culinary tradition, with the next generation also involved in the family business.
This continuity explains much of the restaurant’s identity. The recipes are based on regional ingredients and cooking techniques rather than a constantly changing gastronomic concept.
The establishment also includes tourist accommodation, making it possible to stay in the surrounding countryside instead of returning to the city after dinner.
The restaurant itself is comfortable and informal, with straightforward dining rooms and outdoor seating overlooking the greenery.
It is designed for families, hikers and people who appreciate a substantial lunch after spending time outdoors.
The Mengozzi Watermill Makes the Trip Special
The surrounding countryside is one of Fiumicello’s greatest advantages.
The restaurant sits near the Foreste Casentinesi National Park, a protected area of wooded valleys, mountain trails and historic rural settlements.
A short walk leads to the Mulino Mengozzi, a restored watermill whose traditional machinery still demonstrates how grain was processed using the energy of flowing water.
The nearby trout pond and stream complete the setting.
The combination is particularly attractive in autumn, when the forests change colour and the menu turns naturally towards mushrooms, game and substantial meat dishes.
In summer, the shaded mountain environment provides a welcome alternative to the heat of the Romagna plains.
A long lunch followed by a walk to the mill is an excellent way to appreciate the area without organising a demanding excursion.
Service, Prices and Value
Fiumicello remains a traditional family restaurant, with generous portions and a relaxed atmosphere rather than formal service.
The hospitality is friendly and efficient, and the restaurant is accustomed to families, walking groups and weekend visitors.
The strongest dishes are the handmade pasta, game preparations and grilled meats. The kitchen’s appeal lies in the quality of these familiar specialities rather than originality.
For an ordinary meal, approximately €35 per person is a reasonable budget, depending on the number of courses and drinks.
Useful Information
- Restaurant: Ristorante Fiumicello – Residenza Turistica Fiumicello
- Address: Via Fiumicello 1, 47010 Premilcuore, Forlì-Cesena, Italy
- Area: Tuscan-Romagnol Apennines, near Foreste Casentinesi National Park
- Cuisine: Traditional Romagnol and Tuscan mountain cooking
- Management: Perini family, established over 50 years ago
- Specialities: Potato tortelli, tagliatelle with wild boar ragù, porcini mushrooms, castrato, venison and grilled meat
- Other traditional dishes: Tortelli alla lastra, cappelletti in broth, crostini and zuppa inglese
- Fresh trout: Available by advance reservation
- Meat: Includes Romagnola beef from the family’s organic farm
- Typical budget: Approximately €25–€35 per person
- Group menus: A €32 menu was available in 2025
- Wine: Local Romagna wines, including Sangiovese
- Vegetarian options: Potato and herb-filled pasta, mushroom dishes and seasonal vegetables
- Accommodation: Rooms and holiday apartments available
- Outdoor seating: Available
- Parking: Available
- Monday: Closed
- Tuesday–Thursday: 09:00–17:00
- Friday–Sunday: 09:00–23:00
- Reservations: Strongly recommended at weekends
- Telephone: +39 0543 956836
- Nearby attraction: Historic Mulino Mengozzi watermill
- Best for: Homemade pasta, game, traditional mountain cuisine and relaxed lunches in the Apennines
Our Rating of Ristorante Fiumicello
Food: 9/10
Generous traditional cooking, substantial meat dishes and excellent handmade pasta give the restaurant a strong regional identity.
Homemade Pasta: 9.4/10
Potato tortelli, wild boar tagliatelle and seasonal pasta preparations are the main reasons to visit.
Game and Grilled Meat: 9.1/10
Wild boar, venison, castrato and locally raised beef provide a convincing expression of Apennine cooking.
Traditional Specialities: 9.2/10
Tortelli alla lastra, seasonal vegetables and homemade desserts preserve the character of the area’s rural cuisine.
Atmosphere: 9.2/10
Wooded hills, a trout pond and the nearby watermill create an unusually peaceful setting.
Service: 9/10
Friendly, efficient hospitality with the informal character of a long-established family restaurant.
Value for Money: 9.3/10
Generous portions, homemade preparations and accessible prices make Fiumicello particularly attractive for a substantial countryside lunch.
Overall Rating: 9.2/10
