Da Gorini

This restaurant in San Piero in Bagno’s historic centre takes its name from its young chef Gianluca da Gorini, who prepares original and creative cuisine inspired by the traditions of this beautiful hilly region as well as his own more imaginative creations. Frequently used ingredients include mushrooms, game, freshwater fish and Mora Romagnolo suckling pig, often combined with other more exotic fare. There’s a particular emphasis on dishes cooked over the barbecue grill, which gives ingredients such as lamb, eel and pigeon a particularly pleasant texture and flavour.

• A brace-first kitchen in the Apennines: smoke and embers are not an accent, they are a core cooking tool across meat, fish and vegetables.
• Romagna through a modern lens: familiar regional building blocks, game, broths, pasta, wild greens, pushed through precise technique and high-contrast seasoning.
• A signature arc that includes offal: the meal can pivot into a pre-dessert built around offal, grape juice and Barolo chinato, then return to classical Italian sweets.

Ingredient stars

• Wild herbs, leaves, flowers: a spring fritto misto of ortica, borragine, tarassaco, piantaggine, timo limone, salvia, finocchio selvatico and acacia flowers.
• Game and offal: cacciagione in stuffed pasta, and a pre-dessert built on offal with grape juice and Barolo chinato.
• Mushrooms and broth work: mushroom broths, often layered with seaweed and meat trimmings for depth.
• Live fire vegetables: charred lemon, embers, smoke, and grilled seasonal produce used for bitterness and perfume.
• Pigeon and other birds: pigeon over embers, plus duck and other game birds in the broader repertoire.

Format

• Multi-course tasting menus in a small Romagna hill town, built around seasonality and live-fire cooking.
• The kitchen leans into game, mushrooms, freshwater fish and a strong vegetable current, with frequent dishes finished over embers.

What you might eat (examples)

• Mixed fried herbs, leaves and flowers, a light tempura of spring greens.
• Game-filled pasta in a broth of mushrooms and seaweed, sharpened with ginger.
• Wood-fired pigeon, a recurring signature, and other game cuts handled with classical sauces.

Menu details and dishes change with the season.