Travel and Culture in
Emilia Romagna


Ravenna gastronomy

The principal courses belong to the Romagna cooking, where the home-made pasta triumphs with a big variety of tagliatelle, lasagne al ragù, savoury tortelloni alle erbe e ricotta



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GASTRONOMY

The trattorie in Marina di Ravenna and in the other Romagna riviera centres serve some specialities based on fish with refined brodetto and marinara sauce or barbecud anchovies, sardines and mackerel

The principal courses belong to the Romagna cooking, where the home-made pasta triumphs with a big variety of tagliatelle, lasagne al ragù, savoury tortelloni alle erbe e ricotta (kind of ravioli stuffed with aromatic herbs and ricotta), vermicelli and cappelletti in brodo di carne (cappelletti with meat broth) and finally the tardura, a kind of pasta made with eggs and parsley, that you can taste served in a good broth.
If you love the countryside tastes, the pinewood offers very good mushrooms and truffles, pine-seeds and scented aromatic herbs. The trattorie in Marina di Ravenna and in the other Romagna riviera centres serve some specialities based on fish with refined brodetto and marinara sauce or barbecud anchovies, sardines and mackerel. Everything is served with the piada or piadina, a flat bread eaten instead of the usual braed.
Among the most typical sweets, there are some ones which stand out: the burleng or migliaccio, based on must, pork’s blood, almonds and candied fruit, the ciambella romagnola (ring-shaped cake) and the traditional zuppa inglese. Then, if you want to accompany such a rich meal, you cannot miss a good wine. You can choose among a Sangiovese, a Trebbiano or other typical Romagna wines.



 


 
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