10 Things to eat in Ravenna and where

Who I am
Joel Fulleda

wikipedia.org, lonelyplanet.com

Author and references

The city of Ravenna is certainly interesting thanks to the mosaics and the ancient basilicas, but it is also worth a visit for its ancient culinary tradition.

The peasant knowledge of Romagna has created solid roots for the growth of the art of knowing how to eat well typical of the territory. There fresh homemade pasta is the master, in fact the Ravenna and Romagna tradition is mainly composed of first courses.

From passatelli to cappelletti, to street food par excellence, that is the legendary piadina, the typical dishes of Ravenna are able to conquer every palate. Here are the 10 things to eat in Ravenna, with some advice on which are the best places to enjoy them.


  1. Cappelletti with meat sauce (or in broth)
  2. Passatelli in broth
  3. Castrated
  4. Piadina and Crescione
  5. Strozzapreti
  6. Spoja gross
  7. Maltagliati
  8. Sugolo
  9. Mussels from Marina di Ravenna
  10. Romagnola donut
  11. Where to eat in Ravenna: best restaurants, typical bars and street food
  12. User questions and comments

1 - Cappelletti with meat sauce (or in broth)

The list can only start with "e 'caplèt", that is a type of egg pasta with a square shape. Each square is then stuffed with a cheese-based filling, each family has its own recipe but the most used are ricotta, parmesan, raviggiolo or casatella (soft fresh cow's milk cheeses). Once closed, the square of pasta and filling takes the typical "hat" shape, hence the name of the type of pasta. Be careful not to confuse them with the Emilian tortellini! The cappelletti are almost always seasoned with a good meat sauce, but they can also be tasted in broth.

  • Recommended to: Lunch Dinner
  • Average cost: € 11,00
  • Main ingredients: fresh egg pasta, fresh soft cheese, ragù or meat broth

2 - Passatelli in broth

It is another typical first course of the city of Ravenna, less famous and renowned but just as tasty. Passatelli are traditionally prepared on holidays, but can be found in restaurants and on tables throughout the year. The dough is made from eggs, cheese, breadcrumbs and a pinch of nutmeg, is then passed in the typical iron with large holes to create irregularly shaped "vermicelli" which will then be cooked in broth, with meat or fish according to preferences.

  • Recommended to: Lunch Dinner
  • Average cost: € 10,00
  • Main ingredients: eggs, cheese, breadcrumbs, nutmeg, meat or fish broth

3 - Castrated

It never fails in Romagna grills, it is a succulent sheep meat with a delicate taste coming from sheep aged over six months and less than two years. The "brasula 'd castrè", or the mutton chop, is a tasty exception among the pork that usually dominates grilled in Romagna, it is tender and slightly acrid and, before being put on the grill, it undergoes a marinade based on salt, garlic and rosemary, then served with olive oil and lemon, or natural.

  • Recommended to: Lunch Dinner
  • Average cost: € 14,00
  • Main ingredients: sheep meat

4 - Piadina and Crescione

They are perhaps the most famous dishes of Romagna cuisine and represent one of the best known Italian street food specialties and appreciate.

They are found everywhere, in Romagna and Ravenna, on sale in the traditional kiosks that prepare them at the moment. The piadina needs no introduction: it is a flat disc of pasta with a diameter of about 25 cm based on water, flour, a pinch of bicarbonate, salt, lard or a drop of milk, cooked on an iron plate. If there are rules for the dough, for the filling you have white paper: from squacquerone to Nutella, each ingredient is excellent if tasted in piadina!
Watercress is instead a cross between piadina and calzone: has the shape of a crescent and can be stuffed in various ways, usually with herbs, tomato and mozzarella.

  • Recommended to: always
  • Average cost: € 8,00
  • Main ingredients: dough based on water, flour, bicarbonate, salt, lard or milk, filling of your choice

5 - Strozzapreti

I'm a type of pasta, a typical specialty of the Romagna culinary tradition of very ancient origins, they appear in fact already in the recipe books of the fifteenth century. They are called this because, due to their shape, they are not always easy to swallow: the name alludes in an ironic and slightly naughty way to the proverbial gluttony of priests. The legend instead tells that, in the eighteenth century, a very gluttonous priest wandered around the countryside and was forced to stop in an inn in the throes of a voracious appetite. The landlady made him a plate full of gnocchi made with wild herbs and flour, and the priest devoured several plates one after the other, until he choked.
Their particular conformation, however, also makes them suitable to be consumed with meat and vegetable based sauces, because the dressing is completely wrapped.

  • Recommended to: Lunch Dinner
  • Average cost: € 12,00
  • Main ingredients: flour, water

6 - Spoja gross

It literally means "dirty sheet" is a typical dish of Ravenna also known as stuffed soup. It is about a recovery plate and comes from the waste from the preparation of stuffed cappelletti and as a way to reuse leftover pastry and filling.
In fact, the egg pastry is only slightly soiled by the residual filling, creating small ravioli to be cooked in broth. Many argue that this recovery dish originated in Brisighella, a town in the province of Ravenna, but unfortunately it is not possible to establish it with certainty.

  • Recommended to: Lunch Dinner
  • Average cost: € 10,00
  • Main ingredients: fresh egg pasta, fresh soft cheese, ragù or meat broth

7 - Maltagliati

It is a recovery dish, a sign that the culinary tradition of the area has poor origins, in times when nothing was thrown away. Typically winter specialty, it is so called because it is a type of poorly cut egg pasta, which comes from the scraps of the pasta sheet of tagliatelle. Therefore they do not have a typical shape but they are recognized precisely because they are all different and strange, they can be thin strips but also triangles and rhombuses, of different thickness. The traditional recipe calls for the maltagliati to be consumed with a legume soup, but they are also very good served with meat sauce and sausage, or with vegetables, mushrooms and fish.

  • Recommended to: Lunch Dinner
  • Average cost: € 12,00
  • Main ingredients: fresh egg pasta

8 - Sugolo

Called sugol or sugoli, it is a kind of pudding prepared with grape must. It has very ancient origins and was born in the peasant tradition of the areas between Lombardy, Veneto and Emilia Romagna. In ancient times it was prepared and consumed only during the Harvest period, between September and October. The harvest was a period of celebration that involved the whole family and the sugoli were prepared with very fresh grape must, cooked together with flour. Simple but tasty!

  • Recommended to: snack
  • Average cost: € 5,00
  • Main ingredients: grape must, flour

9 - Mussels from Marina di Ravenna

The city has no direct outlets to the sea but the proximity to the Adriatic makes itself felt, especially at the table. Among the main courses, therefore, it is necessary to mention the specialties based on caught mussels a few kilometers away, precisely in the depths of the sea of Marina di Ravenna. Off the coast of Ravenna, in fact, there are extraction wells that have favored the spontaneous development of these mussels, which grow up to 12 meters below sea level. The "cozzari" collect them and bring them ashore, and then deliver them to the various fishmongers, restaurants and trattorias in the capital. What can be prepared with this delicious seafood? Mussel soup, tagliolini with mussels, mussels au gratin ... the recipes are many and all to try!

  • Recommended to: Lunch Dinner
  • Average cost: € 15,00
  • Main ingredients: mussels

10 - Romagnola donut

The desserts department is not well stocked, however there are some specialties not to be missed. The Romagna donut, which unlike the classic one does not have a hole, is a simple dessert made with eggs, flour, butter, sugar and lemon zest. It is a dessert suitable to end a hearty lunch or a substantial dinner with a little lightness, without sacrificing taste. The ideal match? The one with a glass of Albana di Romagna Passito.

  • Recommended to: always
  • Average cost: € 5,00
  • Main ingredients: eggs, flour, butter, sugar, lemon zest

Where to eat in Ravenna: best restaurants, typical bars and street food

Ravenna is a city of art and culture, but visitors and citizens also appreciate it for its culinary tradition. It is the capital of Romagna, a name that almost rhymes with hospitality, and the city is the mirror of the great tradition of hospitality with its restaurants, its trattorias, its bistros and typical street food kiosks. The gastronomic offer of Ravenna is wide and diversified and you can find good food both in the most central neighborhoods and in the suburbs. Here are some places to eat in Ravenna.

1 - The Melarancio Piadina

  • Description: piadineria in the heart of the historic center, not very large, it can be filled during peak times but it is worth the wait. High dough and lots of filling
  • specialty: wraps and crescioni
  • Average price: from € 4,00 per person
  • Address: via IV Novembre, 21 - Get directions / tel: (+39) 0544201108

2 - Ca 'de Ven

  • Description: informal environment and very high quality of food, it is the most famous historic restaurant in the city and offers all the typical dishes of the area, including mixed cold cuts, wraps and much more
  • specialty: platter of cold cuts and cold cuts, fresh pasta
  • Average price: from € 35,00 per person
  • Address: via Corrado Ricci, 24 - Get directions / tel: (+39) 054430163

3 - Osteria del Tempo Perso restaurant

  • Description: open since 1979, it is located a few steps from the Mausoleum of Galla Placidia. It is a warm and secluded place where you can taste fish and traditional dishes, awarded in 2010 by Slow food for the best Cappelletto in capon broth
  • specialty: traditional cappelletti
  • Average price: from € 47,00 per person
  • Address: via Gamba, 12 - Get directions / tel: (+39) 0544215393

4 - Antica Trattoria al Gallo 1909

  • Description: a reference in the gastronomic panorama of Ravenna, it is part of the "Historical Places of Italy" and is a trattoria only in the name. Regional dishes from both land and sea.
  • specialty: cappelletti, Ravenna-style sardines
  • Average price: from € 45,00 per person
  • Address: via Maggiore, 89 - Get directions / tel: (+39) 0544213775

5 - Alexander Restaurant

  • Description: it is an elegant restaurant located on the old walls in the historic center of Ravenna that offers reinterpretations of typical dishes and eccentric combinations
  • specialty: seafood tasting menu
  • Average price: from € 65,00 per person
  • Address: via Bassa del Pignataro, 8 corner, Via Giuseppe Mazzini - Get directions / tel: (+39) 0544212967

Audio Video 10 Things to eat in Ravenna and where
add a comment of 10 Things to eat in Ravenna and where
Comment sent successfully! We will review it in the next few hours.