Tradition and Inovation
Twenty years in the restaurant business is a milestone that few establishments achieve: Osteria Don Abbondio in Forlì has done it and celebrated on Sept. 8th, 2021, with a splendid outdoor party, involving 150 friends, longtime customers and dignitaries, Simone Zoli and Gianluca Pini (respectively founder-operator of the osteria and owner of Officina Gastronomica group, which also counts among its establishments Ruggine Caffè & Cucina, Ginetto Vizi & Sfizi, and historic wine shop Le Ombre which will open again next winter) wanted to celebrate their commitment, but also to show the desire to carry on after two years of lockdowns due to Covid. The historical Forlì gastronomy site, run by a group of friends in love with gastronomy, has grown and matured like a fine wine. Thanks also to the young chefs who have trained with Michelin star chefs such as Piergiorgio Parini, Osteria Don Abbondio is a reference point for quality cuisine in the area, faithful to one rule: the continuous search for quality products and the best service. The restaurant is highly appreciated by food and wine critics for both its cuisine and its rich wine cellar, and has appeared in all the greatest guides, from Michelin to Gambero Rosso, from Massobrio to Slow Food. In 2021, it was awarded the “Traveller’s Choice” certificate by TripAdvisor. Don Abbondio is also culture: a regular stop for the
hundreds of actors who perform in the city. A mural inside the restaurant collects the autographs of all the artists, actors, musicians, writers and in general cultural and entertainment personalities who, when they are in Forlì, do not miss the chance to make a stop at Don Abbondio. The cuisine, highly appreciated both by the people of Forlì and by the many tourists brought to the city thanks to the exhibitions held at the San Domenico Museums, is that of their roots, of traditional Romagnola dishes. The added value to these dishes which smell of Romagna, is the imagination of the chef who always adds a touch of something new, even mixing unusual flavors, with extraordinary results. The dishes offered follow seasonal patterns, although some dishes such as free-range beef meatballs, fried tripe with pink pepper or Romagnola cassata are almost always on the menu. The raw materials are chosen for their quality, with preference given to the producers closest to the area that they will be consumed in. Don Abbondio, initially born as a simple wine shop, has a wine list with more than 300 labels and a nice cellar, which preserves, in addition to the great classics, a youthful and never trivial wine selection that is related to the territory of Romagna, not to mention the offerings from other Italian regions. Rounding out the wine list is a collection of more than 30 Champagne labels and a reserve of great vintages of award-winning Italian reds from 1990 to the present day, from Sassicaia to Turriga, passing through the great wines of Piedmont to now unobtainable bottles. In the summer season it is possible to enjoy the shade of the San Domenico museum gardens, and for fall and winter the indoor lounges and heated winter garden have been renovated. But Don Abbondio has also started a Catering and home cooking service: an all-around quality service for lunches, dinners or special events.
