Ravenna is 10kilometers away from Marina di Ravenna. It’s larger and more dynamic and is notable because of its piadina, a type of flatbread. Piadina is common throughout Italy but in the Emilia-Romagna region, it’s thicker. Here, my piadina with Parma ham, rucola, and squacquerone, a soft, fresh cheese characteristic of the region. I eat this with a glass of Sangiovese, an esteemed wine of the region.
Below, a pizza with artichokes, speck, and anchovies.