Food & Wine in Romagna

In Romagna the local cuisine is rich in recipes born from old traditions. The characters of the local cuisine are mainly peasants (“a primitive taste”, as the famous forlivese Piero Camporesi wrote).
In the kitchen of Ravenna and of the Riviera of Romagna is very important the contribution of the maritime culture.
Great is the pork tradition, rich of good recipes.
In the Romagna language the word “pasta” does not exist: the first courses, soup or dry, are called generally “soup”!
The most famous chef of Romagna was Pellegrino Artusi (1820-1911).
Cappelletti, Garganelli, Gnocchi, Passatelli (in soup or dry), Tagliatelle and Strozzapreti are the main typical first courses of the local cuisine.

The famous Piadina (or “Piada”) is a thin Italian flatbread, typically prepared in the Romagna region; it’s usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called “teggia”), although nowadays flat pans or electric griddles are commonly used.
The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region.

The Emilia-Romagna is also one of the largest wine regions in terms of extension, with about 60,000 hectares of vineyards.
In Romagna, the most important grape is the Sangiovese; Trebbiano Romagnolo (the most common white grape wine in Romagna), Pagadebit and Albana (that gives rise to the DOCG Albana di Romagna) are the others very good wines that you can find here.

You are welcome to our home to taste the amazing local cuisine and its wines!

Proudly served with ❤️ in Romagna

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@ Ravenna Home Holidays

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FOOD & WINE – School of Mediterranean cuisine & Italian Wine

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Cappelletti di magro in brodo di cappone