Ravenna’s Culinary Gem: Ristorante Al 45

Nestled in Ravenna’s heart, Ristorante Al 45—named for its address—boasts a captivating location near ancient walls and monuments. Its charming, slightly secluded piazza setting, particularly delightful during warmer months, offers alfresco dining opposite the Arian Baptistery. Established in 2010, the restaurant’s interior is both informal and meticulously detailed, showcasing vibrant wall colors that beautifully contrast with the sleek, black modern furnishings.

The culinary artistry, however, is the true highlight. All dishes are available in a gluten-free version, prepared in a dedicated, contamination-free second kitchen. Vegetarian and vegan options also grace the extensive, seasonally rotating menu. This diverse selection includes meat and seafood dishes, complemented by two tasting menus—one land-based, the other featuring the sea’s bounty.

Rooted in traditional Romagna cuisine, the restaurant prides itself on homemade pasta, expertly rolled and filled. The cappelletti, served with meat or fish ragù, are particularly noteworthy. Seafood lovers will delight in the fresh crudo, while those seeking regional specialties should try the Romagna blackberry platter.

Three unique exceptions to the regional focus add to the menu’s versatility. The Paella Valenciana, a creamy curry-infused dish featuring prawns and calamari sautéed in Cognac and rosemary, stands out as a particularly flavorful choice. The restaurant also offers excellent pizzas and Roman pinsa, all made with high-quality, 48-hour-leavened doughs.

Ristorante Al 45 regularly hosts themed evenings, presenting specialty dishes at attractive prices. The friendly and professional staff, a cohesive team with seven years of experience, provides exemplary service. The diverse clientele, encompassing both regular patrons (many young professionals) and tourists drawn to the unique ambiance and varied menu, reflects the restaurant’s widespread appeal. Chef and owner Andrea Porcelli, notably resilient in navigating the pandemic’s challenges, is justly proud of his establishment and dedicated staff. His passion is clearly reflected in the restaurant’s success and the enduring loyalty of his customers.