The story
Farcia brings authentic Romagnol tradition to the heart of Ravenna with a focused menu of piadinas and crescioni crafted from local ingredients. The restaurant excels at the region's signature flatbreads, delivering both the expected and the inventive—from the traditional Piadina Classica with squacquerone, prosciutto, and wild arugula to more adventurous crescioni layered with seasonal vegetables like potatoes, eggplant, tomatoes, and zucchini.
Creator *Cosa mangiamo oggi?* visited the spot and praised the variety and quality on offer, highlighting the care taken in each preparation. It is the kind of place where you can taste generations of Romagnol cooking in every bite, executed with genuine respect for the craft. Whether you are looking for a classic mozzarella and tomato crescione or a refined piadina with Soave, Culatta, and wild arugula, Farcia delivers a quintessential local experience in a casual, trendy setting.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Farcia’s crescione mozzarella e pomodoro emerges as the star, a simple yet perfect fold of molten cheese and bright tomato. The overall vibe is of rustic, soul-satisfying comfort, executed with quiet confidence.
“We make a mozzarella and tomato crescione. Two nice spoonfuls of my tomato sauce and mozzarella mix. The sauce is the one you have in the window. We wet it slightly with water, close it, push it well, make the classic signs. Flame to minimum and wait. It's getting a tan. Careful, this is lava temperature. How good! Top place!”
What creators say
1 creator has covered Farcia. Most active: Cosa mangiamo oggi?
Farcia in Ravenna offers creative piadine and crescioni with local ingredients, paired with natural wine, in a casual and trendy setting.
Dishes mentioned
Crescione con Patate, Melanzane, Pomodorini e Zucchine
This crescione has a greater quantity of dough than a normal piadina, so it can be closed. Inside there are potatoes, aubergines, cherry tomatoes, courgettes, all local ingredients. It's not too greasy, not too seasoned, and crunchy. I can't wait to eat it.
Piadina con Soave, Culatta e Rucola Selvatica
We make a piada with Soave, which is a local cheese, a hybrid between stracchino and squacquerone, made from sheep's and goat's milk, with a herbaceous touch. Then we add a drizzle of oil, the culatta (the noble inner part of raw ham), and wild rocket from the field. We close it and put it two seconds on the testo. This is your classic piadina with a slightly revisited ingredient.
Piadina Classica con Prosciutto, Squacquerone e Rucola
We took the classic piadina: cured ham, squacquerone and rocket, but with slightly revisited ingredients. It's a classic that you take away the whole half of the ham in the first bite. For me, the winning piadina is always the one with these three ingredients.
Crescione Mozzarella e Pomodoro
We make a mozzarella and tomato crescione. Two nice spoonfuls of my tomato sauce and mozzarella mix. The sauce is the one you have in the window. We wet it slightly with water, close it, push it well, make the classic signs. Flame to minimum and wait. It's getting a tan. Careful, this is lava temperature. How good! Top place!
