We are a hillside osteria offering a few traditional peasant dishes, carefully reinterpreted with genuine ingredients. We don’t serve gigantic portions: we prefer to offer quality, hospitality, and authentic flavors, for a few guests who want to feel at home, just like at grandma’s.
Our porcini mushrooms and truffles come from the surrounding woods; the wild herbs, olive oil, honey, cured meats, and cheeses are produced here, on our farm. When the weather is unfavorable or the season doesn’t allow for fresh harvests, we use only preserved or flash-frozen products at the source, always from our own production, to ensure the same goodness and safety.
Make yourselves comfortable, breathe in the hillside air, and let the kitchen speak of earth, time, and patience.
A journey of flavors designed for those who wish to discover our cuisine in the most genuine way: seasonal dishes, prepared with ingredients we grow and raise directly on our farm.
It is not a fixed menu, but a small narrative of the moment, made of what the land and time offer us.
It is our way of making you feel at home, even if it is your first visit.
Small portions, uncompromising quality.
🌿 New August Tasting Menu – Fireflies 🌿
An authentic experience among flavors of nature and rural tradition
In August, we invite you to embark on a journey through the aromas and tastes of our land with a special tasting menu, designed for those who love to be surprised by nature's gifts and our chef's creativity.
🍽 8 lovingly selected courses:
🍷 Included in the menu:
1 Bottle of wine from our production (every 2 people)
1 bottle of natural or sparkling mineral water
2 coffees
2 homemade artisanal liqueurs
✨ All for only 95 euros per couple, instead of 126!
The dishes will be chosen day by day by our chef, based on the seasonality and quality of the products we harvest directly from our farm: only the best, always fresh, always ours.
📌 Limited spots to ensure quality and relaxation: book in advance!
💚 Fireflies – where every dish tells a story of land, love, and family.
Couple Menu
the menu must be ordered by the entire table
€ 126.00
🍽 6 lovingly selected courses:
Rustic Welcome
Ancient Forest Parcels
Truffle Hunter's Agnoli
Seasonal Side Dish
Sunset at the Cape Semifreddo
Rustic Tart
2 glasses of our own wine
✨ All for only 75 euros per couple, instead of 100!
📌 Limited seats to ensure quality and relaxation: book in advance!
Couple's Menu
€ 100.00
Immaginate un grande fuoco acceso lentamente, la brace che diventa rossa e viva, pronta ad accogliere carni di qualità. La nostra gran grigliata mista è un piccolo viaggio nei sapori autentici della Romagna: la Mora Romagnola, antica razza suina dal gusto ricco e intenso; il castrato, con la sua carne saporita e tradizionale; i galletti, cotti alla brace per restare teneri e profumati, il manzo migliore senza frollatura.
È un piatto che racconta la campagna, il lavoro paziente degli allevamenti e l’arte antica del cucinare sulla brace.
🍽 portate selezionate con amore:
🍷 Inclusi nel menù:
1 Bottiglia di vino di nostra produzione (ogni 2 persone)
1 bottiglia Acqua minerale naturale o frizzante
2 caffè
2 liquori artigianali della casa
✨ Il tutto a soli 95 euro a coppia, invece di 120!
Proprio perché richiede cura e preparazione, la gran grigliata mista è disponibile solo su prenotazione, con almeno due giorni di anticipo: così possiamo scegliere i tagli migliori e preparare tutto nel modo giusto.
Un’esperienza di gusto che vale l’attesa, da vivere insieme attorno al fuoco, come nelle feste di una volta.
📌 Posti limitati per garantire qualità e relax: prenota in anticipo!
💚 Le Lucciole – dove ogni piatto racconta una storia di terra, amore e famiglia.
Trovate la descrizione delle varie portate nel nostro menù alla carta qui sotto!
Embark on a journey into the true, ancient flavors of our organic products. Share with your fellow diners while waiting for the main courses.
Sit down and let yourself be captivated by our Rustic Welcome: a farmer's platter where hand-sliced wild boar, donkey, roe deer, and Mora Romagnola cured meats meet cheeses aged in our pit and fresh as morning dew. All accompanied by fragrant freshly baked flatbread and our crunchy pickled vegetables. An explosion of genuine flavors, born from our land and crafted by our hands, to begin your journey into the most authentic taste.
Wood-fired crispness, garden freshness, and the scent of rolling hills.
Our pan pizza, slowly baked in a wood-fired oven, features a soft interior and a crispy exterior, made with stone-ground flours from ancient grains. It is topped with grilled porchetta-style ham, fresh stracciatella cheese, and, upon request, enhanced with shavings of truffle. A rustic yet refined combination, evoking the aromas of the grill, the forest, and tradition. A small countryside luxury to share.
Wood-fired crunch, garden freshness, and the scent of rolling hills.
Our pan pizza, slowly baked in a wood-fired oven, features a soft interior and a crispy exterior, made with stone-ground flours from ancient grains. It is topped with garden-fresh tomatoes, fresh stracciatella cheese, and, upon request, enriched with truffle shavings. A rustic yet refined combination, evoking the aroma of the forest and tradition. A small countryside luxury to share.
Traditional raw, seasonal fresh.
Romagnola Fassona hand-chopped, served raw as per Piedmontese tradition but dressed with hillside flavors:
generous drizzle of “Beatrice” Reserve Oil, fruity and velvety
drop of freshly squeezed lemon
crystals of Sweet Cervia Salt
touch of freshly ground black pepper
green cloud of wild herbs gathered from our forest
shavings of local pecorino cheese
Upon request, the final signature: slices of truffle from our oaks, transforming a classic into a wholly Romagnolo embrace.
Fresh, essential, elegantly rustic. A tribute to the raw ingredient, revisited with our accent.
Thin slices of zucchini from our garden, marinated in "Beatrice" Reserve oil and lemon, laid on a cloud of fresh squacquerone cream blended with wild herbs. The dish is completed with a sprinkle of toasted hazelnuts and a drizzle of Le Lucciole acacia honey.
Upon request: slices of fresh truffle from our oak trees.
Only flour, water, honey, and salt: four simple ingredients, kneaded by hand and cooked on the griddle to create a fragrant and golden flatbread. Perfect for wrapping our artisanal cured meats and cheeses, it is the rustic essence of farming tradition, ready to enhance every bite with genuineness and authentic flavor.
Our first courses are all handcrafted with ancient grain flours. The fillings are organic and made with farm-fresh ingredients.
Un’esplosione di tartufo.
Pasta fresca ripiena di tartufo, condita con olio EVO riserva Beatrice profumato e vellutato. Un primo piatto intenso, elegante e contadino, da gustare in silenzio, come si fa nei boschi quando si trova un tesoro.
Bauletti “Bosco Antico"
Baulettii di pasta tirata a mano, colmi di porcini freschi e formaggio semi-stagionato: un ripieno dolce, aromatico e appena acidulo. Li completiamo con un velo di Olio Riserva “Beatrice” e porcini appena saltati con aglio e prezzemolo, perché il bosco parli da solo in ogni boccone.
Hand-rolled pasta parcels, filled with fresh porcini mushrooms and semi-aged cheese: a filling that is sweet, aromatic, and slightly tangy. We finish them with a drizzle of “Beatrice” Reserve Oil and freshly sautéed porcini mushrooms with garlic and parsley, letting the forest speak for itself in every bite.
An explosion of truffle.
Fresh pasta filled with truffle, dressed with Beatrice reserve EVO oil, fragrant and velvety. An intense, elegant, and rustic first course, to be savored in silence, just like in the woods when a treasure is found.
Gli Strozzapreti dell’Orto e Salsiccia di Cinghiale con crema di Squacquerone
Pasta fresca tirata a mano, verdure di stagione dell’orto e salsiccia di cinghiale nostrana rosolata; mantecatura alla crema di Squacquerone di Romagna DOP, un filo d’olio EVO e rosmarino. Morso pieno, profumo di casa. Volendo arricchiti dal nostro tartufo.
A six-stage journey that tells the story of our hillside: garden, undergrowth, and cellar come together in the dishes of the day — from the freshness of wild herbs to the aroma of freshly picked porcini mushrooms, from the sweet notes of fossa cheese to the gentle wildness of wild boar. Everything originates here, among rows of vines, oak groves, and stables: we gather it, handcraft it, and bring it to your table so you can savor, bite after bite, the most authentic soul of Le Lucciole.
Hand-rolled strozzapreti made with our ancient grain flour, sautéed in the pan with:
White wild boar ragù slow-cooked (only wine, rosemary, juniper, no tomato)
Fresh porcini mushrooms sautéed in “Beatrice” Reserve Oil, garlic, and parsley
Final creaming with grated fossa cheese and a light drizzle of Le Lucciole acacia honey for roundness
Served with freshly chopped wild herbs and, upon request, truffle shavings from our oak trees
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Fresh pasta made from ancient grains sautéed with crispy zucchini, onion, and yellow-red cherry tomatoes; creamed with a velvety herb-infused squacquerone cheese sauce and finished with toasted almonds, mint, and basil from our garden. A vegetarian first course that evokes the scent of a summer field, creamy and light, with the crunchy touch of nuts and the freshness of freshly picked herbs.
I passatelli della zucca vegetariani
Passatelli asciutti avvolti da una crema di zucca vellutata e profumati dal rosmarino del nostro orto.
I cappelletti in brodo di cortile
Pasta fresca DI GRANI ANTICHI ripiena, servita nel caldo abbraccio del tradizionale brodo di cortile.
I passatelli in brodo di carne
Passatelli tradizionali immersi nel brodo di cortile, ricco di profumi e memoria della nostra cucina contadina.
Our main courses are prepared with farm-raised meat or game from our woods. Cooked using ancient recipes with slow cooking.
Fettine sottili di magatello di Fassona romagnola, marinata 48 h in Sale dolce di Cervia, Sangiovese biologico ed erbe di bosco, poi servita a crudo con filo d’Olio Riserva “Beatrice”, scaglie di formaggio, lamelle di porcino fresco saltato in padella, frutti di bosco e lieve riduzione di Sangiovese e miele d’acacia. Un incontro fra carne viva, profumo di sottobosco e sapidità gentile
Slices of non-aged beef – to keep the blood intact in the muscle and unleash unique flavors – expertly cooked, laid on a bed of fresh porcini mushrooms sautéed. Everything is enveloped in a sour cream sauce, slightly tangy to enhance the meat, and topped with a triumph of freshly picked garden herbs. A rustic and elegant experience, where the authenticity of the forest and the freshness of the garden meet in a bite with unmistakable character.
Farmhouse Eggs
Extremely fresh eggs, collected at dawn, fried in a pan with a drizzle of "Beatrice" Reserve Oil and scented with a mince of wild herbs picked from our forest.
We place them on a slice of rustic bread, also fried to a golden crisp, which absorbs the creamy yolk and countryside aromas. A simple and genuine bite, reminiscent of grandparents' breakfast after working in the fields.
For the more indulgent, we add fresh truffle shavings, which are enhanced by the eggs.
Thin slices of Fassona Romagnola magatello, marinated for 48 hours in Cervia sweet salt, organic Sangiovese wine, and wild herbs, then served raw with a drizzle of "Beatrice" Reserve Olive Oil, cheese shavings, sautéed fresh porcini mushroom slices, wild berries, and a light reduction of Sangiovese and acacia honey. A meeting of vibrant meat, forest aromas, and gentle savoriness
Artisanal wild boar sausage, marinated for 24 hours in our Sangiovese Superiore with rosemary and juniper berries, then grilled over oak embers until it releases all the forest's aroma. We serve it on a nest of crispy arugula and garden cherry tomatoes, with a final drizzle of "Beatrice" Reserve Olive Oil. A rustic encounter between the game of our hills and the character of Romagna wine.
Soft high-protein meatballs – made with local legumes and flaxseeds – slowly cooked in fresh tomato sauce and a mix of stewed seasonal vegetables (zucchini, peppers, and garden carrots). A small rustic comfort food, rich in flavor and nourishment, evoking the scent of home and backyard.
With the arrival of summer, our land blossoms, offering us unique freshness: every day we serve variable side dishes, harvested at dawn from our garden and the forest. And if nature takes a moment of rest, we open jars of summer preserves, keepers of sunny flavors. A rustic and authentic experience, to be savored bite after bite.
Side dishes will be available based on what nature provides us
An explosion of freshness: hand-cut garden cherry tomatoes, seasoned with Beatrice Reserve EVO oil, a sprinkle of wild oregano, and Sweet Salt of Cervia to enhance the natural sweetness of the tomato. A light and fragrant side dish, perfect for celebrating the summer sun in one simple dish.
Thin slices of freshly picked raw zucchini, seasoned with a drizzle of Beatrice Reserve EVO oil, lemon juice, a pinch of wild oregano, and fresh mint from our garden. Light, crunchy, and fragrant, it’s the perfect side dish for a summer meal that tastes of nature.
A bouquet of organic mixed salads from our garden: crispy lettuce, peppery arugula, tender baby spinach, and delicate lamb's lettuce. Dressed with Beatrice Reserve EVO oil, drops of lemon juice, and a pinch of Sweet Salt of Cervia, to enhance the natural flavor of the leaves. Light, colorful, and fragrant, the true essence of our crops in a single dish.
Handcrafted desserts made directly in our kitchen
Enjoy our “Dolce Bosco” Farmer's Tart, made with wholesome ancient grain flour and jam from freshly picked fruits from our forest, baked at low temperature and without added sugars. A rustic dessert that tells the story of our passion for tradition and the authentic flavors of our land, perfect for those who love genuineness in every bite.
Fresh, bitter, irresistible
A velvety heart of semifreddo made with Vecchio Amaro del Capo, featuring an intense and slightly herbal aromatic profile that melts in your mouth with a touch of sweetness and bitterness. Served with a shot of chilled amaro, offering a contrast of temperatures and flavors that awakens the senses.
Perfect for ending on a high note with a touch of character, like a sunset over the hills fading sweetly into the cool evening air.
Whipped mascarpone with yogurt, acacia honey, and lemon zest, layered with fresh fruits and crumble of rustic cookies with "Beatrice" Reserve olive oil. Served in glass, with a drizzle of honey and garden mint: a no-bake dessert, light and fragrant, perfect for summer evenings.
Small rustic almond biscuits, fragrant and artisanal, to be dipped in a glass of Albana Dolce, a typical wine of our land to be appreciated for its taste and history. A pairing for true farmers: the crunchiness of the almonds meets the sweetness of the wine, for a finish that speaks of tradition and genuine hospitality.
If the customer wishes to bring their own dessert, they must strictly inform us at the time of booking and MUST ALWAYS provide a receipt and a list of allergens as per the HACCP document.
The sea of Cesenatico reaches the hills
Every Friday, dive into the flavors of the past with our Blue Friday: – Fresh fish caught in Cesenatico by our fisherman friend, who selects only the small “treasures” of the Adriatic Sea. – The catch is washed directly on the boat, arrives to us the same day, and goes straight into the pan or onto the grill. – Discover the authentic taste of anchovies, mullets, small squids, and other “old-time” delicacies, prepared simply to enhance their marine freshness. – Cozy atmosphere under the trees, soft lighting, and the scent of wood: the sea has never been so close at hand.
Fish dishes may vary depending on the catch.
Come experience the bluest Friday on the hill: limited seating, reservation recommended!
Friday, August 15th, Ferragosto, the fish menu will not be available.
Slices of rustic bread toasted to perfect crispness, spread with a fragrant wild herb and freshly picked basil pesto. On top, a cheerful symphony of marinated anchovies and garden-fresh cherry tomatoes, offering a contrast of flavors between the forest's aroma and the sea's freshness. A rustic bruschetta, surprising and irresistible.
✨ Available only on Friday evenings — because special things deserve a special day.
Fresh handmade pasta, shaped by the wind, wrapped in a white seafood ragù crafted with treasures from our sea: bluefish fillets, pink shrimp, and freshly caught shellfish from Cesenatico. All brought together with a drizzle of Beatrice Reserve EVO oil, a touch of parsley, and lemon zest, for a dish that combines the lightness of the sea with the warmth of our land. A flavorful journey between hills and the Adriatic, to be savored slowly under the shade of olive trees.
Friends of flavor and authenticity, today our Blue Friday is filled with the aroma of waves and embers!For the main course, we offer you a mixed grill from our Adriatic Sea, prepared with the freshest local fish: bluefish, bogues, and horse mackerel directly from our trusted fishermen, crafted with simplicity and respect to enhance the authentic taste of the sea.
🎣 Catch of the day🔥 Slow grilling over live embers🌿 Light seasoning with our EVO oil “Riserva Beatrice” and garden herbs
A sincere, rustic dish that tells the story of the Romagna coast in every bite.Only for today, only for those who love the sea… at the table.
Golden, crispy, flavorful: it's a dish that tastes like celebration, to share at the table with your loved ones.
Pair it with a good glass of wine and let yourself be pampered by our hospitality.
Only on Saturday evenings, when the sun sets over the hills and the air is filled with the scent of freedom, we serve our Grand Farmer’s Fry: a rustic and generous feast of garden vegetables in light batter, handcrafted croquettes, and selected cuts of meat and cured meats from our farm, all fried with care and love, just like in the old days.
Golden, crispy, flavorful: it’s a dish that tastes like celebration, to share at the table with your loved ones. Pair it with a good glass of wine and let yourself be pampered by our hospitality.
✨ Available only on Saturday evenings — because special things deserve a special day.
A small journey of flavors in three steps: our potatoes, first gently boiled, then baked in the oven to dry and gain texture, and finally fried to order until golden and crispy. To finish, the aromatic touch of our medicinal herbs—freshly picked rosemary, thyme, and sage, garlic, and salt—that release intense scents of forest and countryside.
Crispy on the outside, soft on the inside, and earthy in aroma: our Rustic Potatoes are the perfect accompaniment to a glass of wine or a plate of cured meats, and the best way to make anyone feel at home who loves the authentic taste of tradition.
A seasonal tasting in a crispy version: we select freshly picked vegetables from our garden — zucchini, peppers, carrots, and wildflowers — dip them in a light batter, and fry them on the spot until achieving a golden crust. Each bite releases the sweetness of the vegetables and the aroma of the garden's herbs, creating a rustic yet refined finger food that tells the story of our land's freshness.
In every mushroom, there’s a piece of the forest, and we respect it: we select the freshest porcini mushrooms, harvested among the shadows of oaks and beeches, and immerse them in our Beatrice Reserve EVO oil, delicate yet profound.
Depending on the quality of the mushroom, we serve them in two versions:
Only corn flour: simplicity that enhances the meaty flesh of the porcini, with a light and crispy coating, when they are firm and dry.
Batter made with ancient grains and craft beer: a rustic and sparkling embrace, with aromas of malt and earth, for an even more enveloping bite, when they have higher moisture content.
Every fried mushroom is a tribute to our nature: golden, fragrant, and ready to tell you the authentic flavor of the hills of Le Lucciole.
Le Lucciole non è un ristorante, bensì un piccolo presidio di vita rurale, un’azienda agricola biologica che apre le porte della propria osteria contadina. Ogni frutto della tavola nasce da questa terra: noi stessi coltiviamo i campi, alleviamo le bestie, trasformiamo con mani pazienti e non ci affidiamo ad alcun commerciante esterno.
Arachidi e prodotti a base di arachidi.
Grano, segale, orzo, avena, farro, kamut e prodotti derivati.
Crostacei e prodotti a base di crostacei.
Mandorle, nocciole, noci, pistacchi e prodotti derivati.
Latte e prodotti a base di latte.
Lupini e prodotti a base di lupini.
Molluschi e prodotti a base di molluschi.
Pesce e prodotti a base di pesce.
Sedano e prodotti a base di sedano.
Senape e prodotti a base di senape.
Semi di sesamo e prodotti a base di semi di sesamo.
Soia e prodotti a base di soia.
Anidride Solforosa e solfiti.
Uova e prodotti a base di uova.