The story
Tucked away in the Apennine hills of Premilcuore, Trattoria del Cervo is a 4.6-star hidden gem that Sentieri Golosi calls “a secret trattoria.” Immersed in nature, it offers a warm, cozy atmosphere and generous portions of traditional mountain cuisine—exactly the kind of rustic, family-friendly spot worth seeking out.
The menu leans into local tradition with Tagliatelle con Ragù di Vacca Romagnola and Tortelli d’Erbe with a red mushroom sauce. A standout Lombo di Cervo with purple cabbage and chutney showcases the kitchen’s confidence with game. JustUs praises the exceptional homemade pasta, especially the tortelli alla lastra, and notes the reasonable prices. As Sentieri Golosi put it, this is “absolutely fantastic” cooking.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
The zuppa inglese earns rapturous praise, a nostalgic triumph of custard and sponge. Overall, the food delivers rustic, heartfelt Italian comfort that feels both timeless and lovingly made.
“The zuppa inglese is excellent. You can't really taste the alcohol, it's there but not overwhelming. Both creams are very good, very silky, well-balanced. It's not overly sweet. It really puts you in a good mood. We chose well.”
What creators say
2 creators have covered Trattoria del Cervo. Most active: Sentieri Golosi, JustUs
An absolutely fantastic trattoria immersed in nature, with generous portions, excellent traditional mountain cuisine, and a warm, cozy atmosphere — highly recommended.
Dishes mentioned
Tagliere di Salumi e Formaggi
This platter is really abundant, with various local aged cured meats, cheese, prosciutto, pancetta, salami, and coppa. There's also honey, caramelized figs, squacquerone cheese, and homemade giardiniera. The giardiniera is very crunchy, not too sweet, with a nice acidity — a perfect balance. The prosciutto is top-tier, very flavorful. The pecorino is very sheepy and aged, goes great with the aromatic honey. One of the best platters I've had recently.
Piadina Fritta
These fried piadinas are like a cloud — they melt in your mouth. They're very soft, different from crescentina. The dough is leavened and fried, like a cushion. With squacquerone and prosciutto it's incredible. I also tried it with caramelized fig and squacquerone — very sweet but good. The combination of squacquerone, prosciutto, and the fried bread is perfect.
Tagliatelle con Ragù di Vacca Romagnola
The tagliatelle are handmade, you can tell. They're much narrower and thinner than what we make in our region. Al dente, very good. The ragù is made to perfection — real ragù. It needed a bit of salt for me, but with their Parmigiano it changes everything. The Parmigiano here is excellent. I hadn't eaten tagliatelle alla romagnola in ages, I missed it. It's really good.
Tortelli d'Erbe con Sugo di Funghi Rosso
The tortelli are handmade, with a sauce made from dried porcini mushrooms. The sauce is very strong, concentrated, very mushroomy and flavorful. The tortello itself is excellent — both the pasta and the filling. The mushroom sauce is delicious. I really like this dish, it's a must-try. Dried porcini are superior to fresh in my opinion. It works both with and without Parmigiano.
Lombo di Cervo con Cavolo Viola e Chutney
The venison loin has a very good flavor — that nice intense venison taste, not gamey, just its own strong but pleasant flavor. The meat isn't the most tender, to be honest, but the flavor is really good. Classic pairing with purple cabbage, very mountain-style. The chutney has pear, mustard, and curry — quite strong on the curry. It's interesting, refreshing. The cabbage refreshes the palate. Good combination.
A hidden trattoria in the middle of nowhere, but worth the drive. The homemade pasta is exceptional, especially the tortelli alla lastra and the tagliatelle. The wild boar and the local dessert are highlights. The staff is incredibly friendly and the prices are very reasonable.
Dishes mentioned
Tortelli alla Lastra
These tortelli alla lastra are a typical local dish. The dough is like a piadina, cooked on refractory stone slabs, filled with potatoes, bacon, and pecorino. They're an explosion of flavors, we loved them. It's like a piadina but much tastier. We wanted two portions, they're insane.
Ravioli al Burro e Salvia
These ravioli are made with an egg pastry sheet, stretched and then overlapped, so the filling is distributed everywhere, not just in the center. They're seasoned with butter and sage and the smell is incredible. There's a skilled hand behind them, they're a masterpiece.
- Tagliatelle con Ragù di Vacca Romagnola
Cinghiale con Cipolline e Verdure Gratinate
The wild boar is the best thing: it's evanescent, soft, melts in your mouth. It's accompanied by baked onions, gratinated eggplants, peppers, and tomatoes. Insane.
Dolce Torino
The Dolce Torino is a butter cream with chocolate and ladyfingers soaked in alchermes. It reminded me exactly of my mother's chocolate salami, identical. So good.
