ItineRA with “Cibovagando” offers a traveling tasting.

Among the variations of the walk, the one that sees it combined with food is now a classic and ItineRA, the Ravenna festival of conscious walking which dedicates this edition to well-being, cannot fail to present a traveling dinner.

“Cibovagando” is the third event of the year (after the architecture between the 19th and 20th centuries and the Borgo nella Ravenna City of water) organized together with Spasso in Ravenna, Botteghe del Borgo, Ripensando Ravenna and, of course, Trail Romagna and CheftoChef, aimed at the rediscovery of Borgo San Rocco, a village rich in artistic, cultural and commercial emergencies so much so that it can be considered a small city within the city.

We start from the Cortilaccio - the square of an ancient nineteenth-century building that we can see in Savini's papers in its imposing architecture - with the appetizer proposed by Omar Casali del Marè of Cesenatico: mullet croquettes, tomato caprese with perfumed tomato of basil and seaweed.

The itinerary continues towards the two contemporary taverns, the Cervo, where the laborers of the village gathered and the Müllner frequented by the workers of the nearby Molino Lovatelli. At Cervo Martina Mosco from Apelle di Ferrara will propose a very personal version of garlic, oil and chilli with Felicetti's fusilloni and at Müllner Matteo Salbaroli from Acciuga will close the tasting of first courses with tomato button, cuttlefish, peas with mint and burnt leek.

The gastronomic itinerary continues along Via Bassa del Pignattaro, one of the most characteristic streets, adjacent to the ancient walls which still hosts urban vegetable gardens today, here Mattia Borroni of Alexander will propose grilled bonito with porchetta aubergines, mixed salad and salmoriglio.

For the last stage we reach the central Piazza Anna Magnani, specially freed from cars, to taste the final dessert prepared by Matteo Salbaroli, a fiordilatte and caramelized fig ice cream.

CheftoChef's gastronomic proposal is attentive to the territory, seasonality and current events. Our sea, that Upper Adriatic so rich in so-called poor fish but of great quality and rich in nutrients, resisted the spring catastrophe and will be the heart of the Borgo festival enhanced by our Romagna chefs. And so our countryside offers summer vegetables such as aubergines and tomatoes at the height of their Mediterranean intensity. And famous products such as Felicetti pasta or the little-known 'black garlic' from Ravenna's Nerofermento will amaze you. The two historic taverns of Borgo San Rocco will provide adequate and authentic Romagna wines. Cibovagando is an opportunity to retrace our Borgo tasting new dishes in the symbolic places, with the inhabitants and the shops of the Borgo who in this end of summer celebration... will certainly not be watching.

For information and reservations: https://www.trailromagna.eu/evento/itinera-cibovagando