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Throughout the province
What can we say about this delicious pie? Its taste is as special as its shape!
"Acquadelle" is a small variety of seafish with silver scales.
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.
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.
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.
The 'Pasticcio ferrarese di maccheroni' has noble origins dating back centuries.
Traditional biscuits of the Ferrarese area, they are named after Pontelagoscuro, a small town on the Po River banks, in the neighborhood of Ferrara.
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.
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 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.
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.
In the province of Ferrara the Asparagus grows in ideal conditions particularly in the bordering region of Basso Ferrarese,...
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.
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.
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.
Throughout the province
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.
The origins of the "Zia Ferrarese" go back a very long way and can be traced mostly to the late Renaissance period.
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.
The areas around Ferrara that grow peaches and nectarines are as follows: Argenta, Cento, Codigoro, Massa Fiscaglia, Poggio Renatico, Portomaggiore, S. Agostino, Tresigallo, Voghiera.
Rice cultivation in the area has started relatively recently.
The area of Ferrara overlooking the Po dominates pear production both in terms of quality and quantity.
News about melons grown in the Ferrarese countryside first came from Cristoforo da Messisbugo, master chef to the Este family, who recounted that this fruit was widely grown both in the city and the surrounding area.
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.
Tenerina pie is a traditional sweet from Ferrara. It is very flat, and it has a creamy heart.
Zabov all'uovo is eggnog made with the traditional Italian recipe using milk, fresh egg yolks, sugar, a little alcohol, only 15° and it has a brandy flavour.
Cappelletti with broth are a traditional recipe of Ferrarese cuisine.
Pumpkins with a bright orange-colour flesh, sweet and firm, grow in a soil with unique organoleptic characteristics granting an excellent quality.
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Itineraries, excursions, festivals and events
Special events on the coast
Guided walking tours with a licensed professional tourist guide. Medieval Ferrara and its Jewish Ghetto - The Jewish cemetery and The Garden of the Finzi-Continis - Palazzo Schifanoia: the Hall of the Months, and more at the Este Court - Discover some of Ferrara's unique highlights and places. Itineraries / visits for kids & adults in English, German, Italian, and Spanish
TOURISM SPECIAL Recommended itineraries and excursions
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