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Ristorante pizzeria con forno a legna a Forlì dal 1936, cucina romagnola e offerta gluten free completa
Eccellenza Italianacertificata 2026–2027ID 27097
Read on
The place
Along Corso della Repubblica since 1936, Ristorante Pizzeria Del Corso holds nearly ninety years of Forlì's culinary history. Pizza baked in a wood-fired oven sits alongside dishes from Romagna tradition, while the gluten-free offering stands out for its completeness: from pizza dough to first courses to desserts, every dish is available in a celiac-friendly version, prepared with the same care given to the traditional menu.
Since 1936
Ristorante Pizzeria Del Corso was founded in Forlì in 1936. Since March 1983 it has been run by Dovilio and Fabiola Nardi, each with a clearly defined role.
Images
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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
The figures
What visitors say
«Ottimo senza glutine, qui potete mangiare tutto, birra per una volta nella mia vita trovata in un ristorante la birra flea!!! Che nemmeno a Gubbio ho trovato!»
«Sorpresa da così tanta preparazione e perfezione nella cucina senza glutine e senza lattosio. Pizza leggerissima! Davvero una bellissima scoperta in città!»
«Hanno anche SENZA GLUTINE, uno dei migliori provati in romagna. Fanno una pizza meravigliosa.»
«Pizza senza glutine, grande e super condita dall'impasto morbido e leggero. Ottimo rapporto qualità-prezzo.»
Reviews appear in the language each guest wrote them in.
In the making · In the workshop and in the dining room
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.
House pizza signed by Dovilio Nardi, part of a menu that places historic recipes and original creations alongside great classics such as the Margherita Storica, the Medy and the Ottavia.
Pizzas made with spelt and khorasan flours, as well as Fiberpasta for those seeking a different nutritional profile. An alternative to traditional doughs without giving up artisan preparation.
Preparations dedicated to people with celiac disease, available throughout the menu: from starters to first courses, from pizza to mains, right through to desserts.
Cappelletti, strozzapreti, passatelli, tagliatelle and gnocchi made in house following Romagna tradition. The kitchen works alongside the pizzeria with its own distinct identity.
Desserts made in house, with part of the selection designed for those who do not eat gluten. The pastry offering rounds off a menu that covers every moment of the meal.
From traditional flour to alternative grains such as Kamut-branded khorasan, through to formulations for specific dietary needs: every dough is the result of in-depth technical study, not a fixed formula.
For products intended for people with celiac disease, Del Corso uses dedicated spaces and equipment, reducing the risk of cross-contamination through procedures developed over time and later brought into the Mr. Free network.
Everyday experience gave rise to formats such as Kamut Pizza, Pizza Dessert and DietPizza — developed with Fiberpasta — carrying outside the restaurant solutions first worked out within it.
The knowledge built up by Dovilio Nardi underpins NIPfood – Nazionale Italiana Pizzaioli, a training school for professionals in pizza-making, bread-making, pastry and cooking.
