All that glitters is gold in Ravenna, home to some of the most magnificent Byzantine mosaics in the world. Travelers visit this historic city to marvel at the luminous 5th- and 6th-century masterpieces that cover the interiors of the UNESCO-listed San Vitale Basilica, Mausoleum of Galla Placidia, and Basilica of Sant'Apollinare Nuovo, plus pay their respects at the tomb of the medieval poet Dante. Local cooking classes, market tours, and dining experiences tempt visitors to savor Ravenna’s other treasure: traditional Romagnolo cuisine.
For mellow weather without the peak season crowds, you’re best off discovering Ravenna at quieter times: April–May and September–October, although even then you may find yourself sharing space with groups of cruisers. Culture vultures flock to Ravenna in June and early July for the Ravenna Festival, a feast of opera, ballet, classical music, and talks held in sites across the city—including the UNESCO-listed basilicas. Book tickets and accommodation well in advance.
For all its past glories, Ravenna’s historic center is pocket-sized, and most of the UNESCO sites and interesting eateries are within walking distance of each other and the train station. There’s one exception, however: The Basilica of Saint Apollinaris in Classe (Basilica di Sant’Apollinare in Classe) sits about 3 miles (5 kilometers) south of Ravenna in the little town of Classe. Hourly trains and more frequent No. 4 buses leave from Ravenna station.
The Ravennese can’t live without piadina, a local flatbread served stuffed with a range of goodies—classically, creamy squacquerone cheese and local cold cuts. Profumo di Piadina crafts its flatbreads using flour from a historic mill, purified water, extra virgin olive oil, and sweet sea salt. Fillings span the gamut from Nutella and pistachio through to Gorgonzola, aged Parma ham, and tapenade.
