Undisputed star of the culinary tradition of this province, as in the rest of the region, is definitely the “piadina”, excellent with the famous cheese fresh and soft, made with cow’s milk, called “squacquerone”. The homemade pasta is another distinctive feature of this province, as the tagliatelle, pappardelle, tortellacci. Not forgetting tortellini, tortelloni, larger-sized stuffed with ricotta cheese and herbs, and cappelletti stuffed with cheese or meat. Many recipes are based on pork; while, among the fish dishes there are the soup marinara and meatballs sea, made of chopped fish, shrimp and seafood. And still, to be enjoyed are the frogs with the famous soup. The typical sweets are the dessert of San Michele and the burlengo pudding, a sweet made of must, pork blood, almonds and candied fruit; cake Theodora, dedicated the empress of Byzantium, made with cinnamon, pine nuts and almonds, and trifle. To accompany the coffee there is “Ravennino”, the chocolate of Ravenna, a delicacy prepared with local toasted pine nuts. Excellent wines such as Albana di Romagna, Cagnina di Romagna, Colli di Faenza, Sangiovese and Cabernet for the reds and Pignoletto and Trebbiano for whites.