Ravenna, a small city in Italy's Emilia-Romagna region, is a hidden gem for food lovers, offering some of the world's finest cuisine and dazzling mosaics, according to a traveller who has visited Italy over 22 times.
The city, located deep in the countryside, flies under the radar compared to Rome, Florence, or Venice, but that is exactly what makes it special. Eleanor Noyce, who has Italian family and has spent many years visiting the area around Cesena, says nothing compares to Ravenna.
A Culinary Paradise Rooted in Tradition
The food is the main draw. Noyce recalls childhood memories around her nonna's kitchen table, learning to make capelletti, a ring-shaped stuffed pasta that translates to 'little hats,' with regional roots in the Renaissance period. She also learned that making ragù is an art and that sharing a dinner table is a way to get to know someone.
Emilia-Romagna is widely regarded as Italy's greatest food region, known for simple dishes done well, thanks to its location close to the hills and sea. Danielle Oteri, an art historian and writer specialising in meaningful travel experiences in Italy, explains that the region's food tradition comes from its geography.
Oteri told Metro: 'Italy is a country with such varied geography that the unique conditions (volcanic soil, specific breezes, the sea) define the cuisine. The dampness and fog in the Po River Valley make for extraordinary cured meats, including coppa, culatello, and prosciutto.'
Iconic Dishes and Local Specialties
Popular foods in the region include mortadella, Parmesan, and piadina, a crispy flatbread often served with the soft cheese squacquerone. Emilia-Romagna is also the birthplace of iconic dishes like lasagne and tortellini. Wine drinkers should try Sangiovese, a red so embedded in the culture that in the regional dialect, Romagnol, it is simply called 'e be,' meaning 'the drink.'
Perhaps the region's most beloved dish is strozzapreti, which literally translates to 'priest stranglers.' This pasta, made by twisting fresh dough between the palms, is traditionally made from durum wheat, semolina flour, and water, though some modern recipes incorporate egg whites and parmesan.
At Al 45, visitors can find regional fare, including Romagna-style cappelletti, tagliatelle with mushrooms and pork, and tortellini in broth. No visit is complete without a stop at a piadina stand, purveyors of moreish flatbreads best enjoyed on the go, easily spotted by their red-and-white striped exterior. Try Farcia Piadineria or La Piadina Dello Chef.
Things to Do and How to Get There
Beyond food, Ravenna's centre offers life in Piazza del Popolo, often compared to Venice's Piazza San Marco but without the crowds. Locals enjoy espresso in the morning and Aperitivo in the evening at spots like Tazza d'Oro and La Tonda. Nearby, a covered market is home to two meat and fish restaurants, a bakery, a butcher's, and a gelateria.
For mosaic enthusiasts, Ravenna has eight UNESCO World Heritage monuments, many dating back to the fifth century AD. Visitors should also see the tomb of Italian poet Dante Alighieri, often referred to as the 'father' of the Italian language.
To get to Ravenna, travellers can fly direct from London to Rimini, Forlì, or Bologna. During the summer, it is best to fly into Forlì, which is a 38-minute drive away, with return flights currently costing £30.
