Fodor's Expert Review Bella Venezia

Pastel walls, crisp white tablecloths, and warm light provide the backdrop for some seriously good Romagnolo dishes. The menu offers local specialties, but also gives a major nod to Venice—Ravenna's conqueror of long ago. The flavorful and delicate cappelletti in brodo (stuffed "little hats" in broth) is a lovely pasta starter. Follow up with cotoletta alla Bisanzio (a fried veal cutlet topped with cherry tomatoes and arugula), a house specialty. Desserts are made daily on the premises; save room for the killer zabaglione.