Over the centuries, wine growing in Ferrara has always meant the Uva d’Oro vine, whose origins, it has been suggested, can be traced back to the Etruscans of the flourishing city of Spina.
Carrots have a preference for the temperate climate and soils of the plain, and the cool temperatures.
Eating soft, tasty clams that smell of the sea at Goro is not just a gastronomic act: it's a real experience for your taste buds.
The typical bread of Ferrara has recently received from the EU the I.G.P mark (Protected Geographical Identification).
“Cappellacci di Zucca Ferraresi” were mentioned for the first time in recipe books dating back to the Renaissance period when these delicacies were prepared for members of the Este family.
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