The visit that combines some of the Italian Unesco heritage sites with the traditional recipes of the different reference territories continues. In this top and bottom of the boot, after the overview of the products and typical dishes of San Gimignano And Castel Del Monte, this time we turn our gaze a little further north. Just one Ravenna, a Romagna town characterized by the presence of an important site. That of early Christian monuments, recognized UNESCO heritage since 1998.
Early Christian monuments in Ravenna
The UNESCO site of Ravenna (the city was the first capital of the Western Roman Empire, in 402) consists of eight different monuments, all from the early Christian era. These are the Mausoleum of Galla Placidia, the Neonian Baptistery, the Basilica of Sant’Apollinare Nuovo, the Arians Baptistery, the Archbishop’s Chapel, the Mausoleum of Theodoric, the Church of San Vitale and the Basilica of Sant’Apollinare in Classe, all built between the 5th and 6th centuries AD Extraordinary historical and artistic significance for this site, composed of religious buildings that bear witness to the city’s significant historical, political and religious events.
Not only the charm of the architecture between basilicas, mausoleums and baptisteries, great importance also for the works of art inside these magnificent buildings. Splendid above all mosaics symbol of the Roman stylistic tradition strongly marked by Byzantine influence. Turning our eyes from one work to another, among the various constructions, the testimonies, the signs, of the passage from Antiquity to the High Middle Ages will flow before our eyes.
What you eat in Ravenna: typical products and dishes
This makes quickly, certainly not worthily exhaustive but all the same a conscientious excursion among the early Christian monuments of Ravenna, let’s find out which are the dishes and products that characterize the local gastronomy. What are you eating around here? How do you refresh your stomach after a binge of art, history and culture?
The Romagna answer to Emilian tortellini. Impossible not to start with the famous caplet. In broth, maybe on colder days, or with meat sauce, I Cappelletti they are a must in the gastronomic tradition of this part of the Region. Egg pasta cut into squares, stuffed with cheese (parmesan, but also ricotta or raviggiolo) then closed giving the shape, precisely, of a hat. With the ends not intertwined, as in the case of tortellini, but closed in a triangle.
Eggs, cheese, breadcrumbs and a pinch of nutmeg for a soft dough that is passed (hence the name of the recipe) through a masher with large holes. Also in this case it is possible to take advantage of the pasta with brothMeat or fish.
The king of Romagna grilled meats, an alternative to the more classic pork chops. Mutton meat obtained from animals between six months and two years old, usually marinated in salt, garlic and rosemary, then served after a necessary brush of oil.
Mention worthy deserves piadina. A simple preparation in the ingredients, of humble origins, which has become the queen of Romagna street food and is now the subject of countless attempts at imitation. Squacquerone and ham, but also wild herbs and various charcuterie: there is no rule for Paddingat the total discretion of everyone’s tastes.
5. Raw Spoja
Dialect term designating soiled dough, raw spoja it is also called complete soup or stuffed soup. small egg pasta squares barely stuffed (that’s why it’s called freshly soiled dough, like lightly stuffed). Mixed ricotta, eggs, parmesan and a pinch of salt.
6. Mussels and broths
A good location a stone’s throw from the sea, dishes not to be missed fish background and other saltwater products. In Ravenna, more precisely in Marina di Ravenna, a festival dedicated to wild mussel local. As in many other coastal areas, both in Romagna and in the Marche region, the proposal of the typical soups based on various species of fish.