Dining · Cesena (FC)
Romagna cuisine and wood-fired pizzeria among the hills of Lizzano
Eccellenza Italianacertificata 2025–2026ID 18512
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The place
Ristorante Al Caminetto stands among the hills of Romagna in Lizzano, on the outskirts of Bertinoro. The kitchen follows Romagna tradition with rigour: every day the sfogline roll fresh pasta by hand, giving rise to the celebrated baked first courses, a house specialty alongside grilled meats. The menu ranges from land-based dishes to fresh Adriatic fish, served à la carte. The pizzeria with its wood-fired oven offers traditional and special doughs, including spelt, whole wheat and Kamut. The indoor dining room and the panoramic veranda ensure comfort in every season.
At the table
Ristorante Al Caminetto stands in Lizzano, among the hills that mark the border between Cesena and Bertinoro.
Why you can trust it
Ristorante Al Caminetto is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Ristorante Al Caminetto is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
House specialty: fresh pasta rolled by hand by the sfogline every day, thick and rough according to Romagna tradition, oven-baked with gratins that respect the raw ingredients. Among the dishes, tagliatelle with sugo di fossa (aged pit cheese sauce) and nidi di rondine (swallow's nest pasta bake).
A selection of meats cooked with care and attention, served grilled according to the best Romagna tradition.
Fish caught the same day in the Adriatic Sea, offered in dedicated menus or à la carte depending on market availability.
Pizza baked to perfection in the wood-fired oven, with tasty, light doughs. Special flours are also available: whole wheat, spelt and Kamut for those following particular diets.
A list featuring wines produced in the Romagna area and a selection of craft beers.
The figures
What visitors say
«A pleasant discovery, a chance find for us, but I can tell you it's worth going! We had tagliatelle with sugo di fossa and nidi di rondine, both really good. Courteous service and a warm setting.»
«Pasta made in respect of Romagna traditions, thick, rough and above all al dente. Well done, we'll definitely be back. Service very courteous and attentive to needs.»
«The food is very good, the manager is very kind and the staff very capable.»
Reviews appear in the language each guest wrote them in.
In the making · The method
Every day the sfogline roll fresh pasta by hand, producing a thick, rough sheet, cooked al dente in respect of Romagna traditions.
The pizza is baked in the wood-fired oven, a method that ensures high temperatures and light doughs, with a balanced crispness and softness.
Fresh fish is caught the same day in the Adriatic Sea, ensuring freshness and quality in the à la carte dishes.
