Wood-fired oven pizza
Dough baked in the wood-fired oven following tradition since 1947, generously sized and topped. The dough is soft and light, a quality appreciated in both the classic and gluten-free versions.
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Dining · Forlì (FC)
Restaurant and pizzeria with wood-fired oven since 1936, specializing in Romagna cuisine and gluten-free offerings
Eccellenza Italianacertificata 2026–2027ID 27097
Read on
The place
Ristorante Pizzeria del Corso has been a reference point in Forlì since 1936, keeper of a gastronomic tradition spanning nearly ninety years of history. In the heart of the city, along Corso della Repubblica, it serves pizza baked in a wood-fired oven according to historic recipes and authentic Romagna cuisine. The true excellence lies in its complete gluten-free offering: from the pizza dough to first courses and desserts, everything is available in a celiac-friendly version with the same care and quality as the traditional menu.
At the table
Ristorante Pizzeria del Corso holds nearly ninety years of gastronomic history in the heart of Forlì.
Why you can trust it
RISTORANTE PIZZERIA DEL CORSO 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 PIZZERIA DEL CORSO 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
Dough baked in the wood-fired oven following tradition since 1947, generously sized and topped. The dough is soft and light, a quality appreciated in both the classic and gluten-free versions.
From pizza to first courses to desserts, the entire menu is available in a version for celiacs. The dough is prepared with Schar flour mixes for foodservice, ensuring the same care as the traditional offering.
Local dishes made according to historic recipes handed down since 1936, showcasing the products and flavors of Romagna through authentic preparations.
Dedicated preparations for those who also need a lactose-free menu, with the same attention given to the gluten-free offering.
A beer selection that includes Flea, a celiac-friendly beer hard to find even in Gubbio, its city of production.
The figures
What visitors say
«Excellent gluten-free, here you can eat everything, and for once in my life I found Flea beer in a restaurant!!! I couldn't even find it in Gubbio!»
«Surprised by such care and perfection in the gluten-free and lactose-free cooking. Incredibly light pizza! A truly wonderful discovery in the city!»
«They also have GLUTEN-FREE, one of the best I've tried in Romagna. They make a wonderful pizza.»
«Gluten-free pizza, large and generously topped, with soft, light dough. Excellent value for money.»
Reviews appear in the language each guest wrote them in.
In the making · The work
The pizza is baked in a wood-fired oven following a method the restaurant has practiced for over seventy years, ensuring that combination of crispness and softness that defines the dough.
The gluten-free preparations use Schar flour mixes for foodservice and follow strict protocols to avoid cross-contamination, allowing a complete menu to be offered to celiacs with the same variety as the traditional offering.
The traditional dishes follow recipes handed down since 1936, showcasing the products of the Romagna region through preparations that honor the restaurant's gastronomic memory.
