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Typical products

Throughout the province

"Curly pie" or "Tagliatelle pie"

What can we say about this delicious pie? Its taste is as special as its shape!

Marinated "acquadelle"

"Acquadelle" is a small variety of seafish with silver scales.

Ferrara's fruit

Crossing the territory of the province, it is immediately apparent that this is predominantly area of countryside with abundant orchards.


Thanks to the sandy soil of the delta lands, cultivation of Radicchio has given excellent results for some years.

Salame ferrarese

This garlic salami that was first mentioned in Renaissance times is traditionally prepared from 30 November, the feast of St Andrew until the end of January and is made following the recipe handed down over the ages for preparing this type of sausage.

Salama 'da tai'

The "salama da tai" is a local speciality. This type of salami is produced in winter months and eaten after a long seasoning period in a fresh, airy and dark place.

Pasticcio di maccheroni

The 'Pasticcio ferrarese di maccheroni' has noble origins dating back centuries.

Mandorlini del ponte biscuits

Traditional biscuits of the Ferrarese area, they are named after Pontelagoscuro, a small town on the Po River banks, in the neighborhood of Ferrara.

Salama da sugo - IGP

The undiscussed symbol of Ferrara’s gastronomy, the salamina, as it is affectionately called, ‘though a dish to be served at Christmas, is always present on the table of gourmets.

Ferrarese Ciambella

A country shortbread with a lemon flavour, best served with local wines.


Snails were very popular in the Ferrarese countrysde. They were eaten during the summer, from June to September.


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.

Topino d'Ognissanti biscuit

The "All Saints' Mouse" is a very particular biscuit, shaped as a mouse, which is prepared in Comacchio on 1st and 2nd November only.

Garlic of Voghiera - DOP

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.

The eel

In the southern part of the Province of Ferrara, and particularly in Comacchio, eels are more than a savoury dish, they represent an important economic and social factor.

The green asparagus of Altedo - IGP

In the province of Ferrara the Asparagus grows in ideal conditions particularly in the bordering region of Basso Ferrarese,...

Ferrarese Water Melon

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.


Carrots have a preference for the temperate climate and soils of the plain, and the cool temperatures.

Ferrara's bread - IGP

The typical bread of Ferrara has recently received from the EU the I.G.P mark (Protected Geographical Identification).

PGI Cappellacci di Zucca Ferraresi

“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.

last modified May 07, 2012 02:08
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