Ravenna Italy is a treasure trove of art, history and culture of the first order, it is a city of ancient origins with a glorious past. From the beginning of the 5th century AD it was designated capital three times: in the last phases of the Western Roman Empire (402-403), during the reign of the Goths under Theodoric (493-526) and finally, under the dominion Byzantine (553 – 751).As evidence of this extraordinary period of greatness remain the precious mosaics kept in its ancient early Christian and Byzantine buildings. Eight of these monuments have been included in the Unesco World Heritage List for their universal value and for the uniqueness and mastery of their mosaic art: the  Mausoleum of Galla Placidia , the  Baptistery of the Orthodox , the  Baptistery of the Arians , the  Basilica of Sant’Apollinare Nuovo , the  Chapel of Sant’Andrea , the  Mausoleum of Theodoric , the  Basilica of San Vitale and the  Basilica of Sant’Apollinare in Classe. Alongside them, other sites of artistic and archaeological interest contribute to the reconstruction of the ancient history of the city, such as the  Domus dei Tappeti di Pietra , the Antico Porto di Classe  and Classis Ravenna – Museum of the City and the Territory .While distinguishing itself in a particular way for its splendid cultural and landscape heritage,  Ravenna  is also a hospitable city with an ancient culinary tradition. Our Ravenna wine and food tour is packed with culture as well as our always delicious Italian tastings.
The dry and broth soups occupy a prominent position in the typical local menus: among the best known specialties are tagliatelle, lasagna, strozzapreti seasoned with the rich traditional meat sauce, golden-colored passatelli, scented with parmesan and nutmeg and cappelletti with an exquisite cheese filling, with meat sauce .To these are added pork, mainly grilled on wood embers, often accompanied by “pinzimonio” a mixture of raw and fresh vegetables.
In the coastal centres  the risotto alla marinara, the tagliolini allo scoglio, the spaghetti with clams precede tasty grills from the many varieties of shellfish and fish of the Adriatic.
The local cheese is the delicious & unforgettable soft Squacquerone di Romagna. To taste this cheese with caramelised figs is a taste sensation !
All these dishes are perfect when combined with local wines (Sangiovese, Trebbiano, Pagadèbit) and  traditional sweets, such as  the local dry biscuits, tortelli filled with jams, donuts and tarts,  dipped in sweet wines such as Albana white. or the red Cagnina.

For some more research on this  region try this link to my Regions of Italy page.

Why I love Bologna, try this link for Postcards from Bologna