Province of Ravenna

Stretching from the salt-slicked Adriatic shore to the high Tuscan frontier, Ravenna’s culinary identity is forged by a dramatic transition from coastal wetlands to steep clay hills. This diverse geography yields 25 protected denominations across the territory. In the sun-drenched valleys of Brisighella and the ancient hills of Faenza, unique microclimates foster exceptional, mineral-driven treasures like peppery extra virgin olive oil and the historic Romagna Albana DOCG. This coastal-to-mountain collision ensures that Ravenna’s marine-inflected, clay-grown gastronomy remains starkly distinct from the lard-dominant, pork-heavy charcuterie of its inland Emilian neighbors.