A 16th-century guesthouse and former spice warehouse with frescoed ceilings and lots of paneling and exposed timbers is an atmospheric stop for lunch or a light dinner. Heavier fare is offered, but the emphasis here is on piadina, the local flatbread, and that’s the way to go. It’s served with a dozen or so fillings or, better, by itself warm from the oven with a selection of cured meats and squaquerone, a delicate soft cheese, and huge selection of wine by the glass. At lunch and in early evening you’ll rub elbows at communal tables with what seems like half the population of Ravenna, so enjoy the familiar atmosphere and ignore the sometimes-brusque service.