Food & Drink Magazine

Ravenna and a Parsley Frittata

By Marialiberati

Sigmnd Freud, could not have said it better:

"A great harmony Ravenna turned out to be full of delights, Theodoric, almonds ,figs from the tree by the mausoleum of Theodoric, old churches ,a museum, a pinewood sung by Dante,peaches, wine and coffee all blend together in a magnificent harmony...."

Ravenna, where art meets the sea. A city with a story that has been told by many literary greats from Oscar Wilde to T. S. Elliott, Dario Fo, Dante Alighieri, Bocaccio, Machiavelli

#foodtravelwellbeing.... Ravenna..a place I recently explored for an upcoming segment of my new PBS TV Show..a segment on wellness travel.

My rejuvenating stay in Ravenna was at Terme Beach Resort, a place that is uniquely situated with the Adriatic Sea to one side and Dante's (named for Dante Alighieri that is) Pines. A stay there and you too will understand why Ravenna is also famous for it's world class hospitality!

Built on sandy ground ,with it's own beautiful beach front views and surrounded by the Adriatic Sea ,Dante's Pines are conveniently located in front of the Resort...and with the bicycles provided available for use at Terme Beach Resort.. couldn't resist the experience of bicycling through the pines down to the Marina of Ravenna. the break of dawn and an early morning view of breakfast on the terrace. at Terme Beach Resort...what a way to start the day! Terme Beach Resort perfectly fits a location in Ravenna, it is also a place filled with history, founded in 1963 as a thalassotherapeutic centre and in 1991 was recognized by the Italian Institute of Health for the therapeutic benefits of its water that is rich in minerals.

And for a traditional recipe from Ravenna.....

serves 6

*10 eggs

*1/2 cup grated parmigiana reggiano cheese

*2 tablespoons of flour

*1/2 cup milk

*1/4 tsp salt

*large handful of fresh parsley leaves chopped

Separate eggs, beat first egg yolks in one bowl, then add in parmigiano reggiano cheese, flour and milk. In another bowl beat egg whites with chopped parsley, and pinch of salt, beat till egg whites form peaks. Fold egg whites into egg yolk mixture, till well blended.

Place 3 tablespoons olive oil in a large saucepan, warm the npour in egg mixture. Move around the egg mixture till cooked evenly on one side, then flip over and cook on the other side.

Serve garnished with parsley leaves

For more info on Terme Beach Resort

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