Throughout the province
What can we say about this delicious pie? Its taste is as special as its shape!
The "bondiola" from Poggio Renatico is a pork sausage, flavoured with various spices.
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.
Cappelletti with broth are a traditional recipe of Ferrarese cuisine.
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).
Crossing the territory of the province, it is immediately apparent that this is predominantly area of countryside with abundant orchards.
“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.
A country shortbread with a lemon flavour, best served with local wines.
From the early 1300's to the mid-1500's, water melons were served as a speciality at banquets at the court of the Este family.
Frogs are really appreciated, due to their delicate meat. During the Middle Ages, in Italy and in France people used to eat frogs because they were easily captured from local fishermen.
Garlic plays an important role in many typical dishes of Ferrara because it matches many different tastes, especially fish dishes in the southern part of the region, as well as to season salamis and bacon.
Traditional biscuits of the Ferrarese area, they are named after Pontelagoscuro, a small town on the Po River banks, in the neighborhood of Ferrara.
"Acquadelle" is a small variety of seafish with silver scales.
Although Ferrara's Pampepato cake has a very special past, laced with a pinch of history and fragrant spices, it's not pepato (peppered) at all.
The 'Pasticcio ferrarese di maccheroni' has noble origins dating back centuries.
The areas around Ferrara that grow peaches and nectarines are as follows: Argenta, Cento, Codigoro, Massa Fiscaglia, Poggio Renatico, Portomaggiore, S. Agostino, Tresigallo, Voghiera.