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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 fruitCrossing the territory of the province, it is immediately apparent that this is predominantly area of countryside with abundant orchards. RadicchioThanks to the sandy soil of the delta lands, cultivation of Radicchio has given excellent results for some years. Salame ferrareseThis 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 maccheroniThe 'Pasticcio ferrarese di maccheroni' has noble origins dating back centuries. Mandorlini del ponte biscuitsTraditional biscuits of the Ferrarese area, they are named after Pontelagoscuro, a small town on the Po River banks, in the neighborhood of Ferrara. Ferrarese CiambellaA country shortbread with a lemon flavour, best served with local wines. SnailsSnails were very popular in the Ferrarese countrysde. They were eaten during the summer, from June to September. FrogFrogs 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 biscuitThe "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 - DOPGarlic 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 eelIn 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 - IGPIn the province of Ferrara the Asparagus grows in ideal conditions particularly in the bordering region of Basso Ferrarese,... Ferrarese Water MelonFrom 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. CarrotsCarrots have a preference for the temperate climate and soils of the plain, and the cool temperatures. Ferrara's bread - IGPThe typical bread of Ferrara has recently received from the EU the I.G.P mark (Protected Geographical Identification). Ferrarese Cappellacci with pumpkin"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. Clams from GoroEating 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 provinceBosco Eliceo wines - DOCOver 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 Zia ferrarese SalamiThe origins of the "Zia Ferrarese" go back a very long way and can be traced mostly to the late Renaissance period. Salama da sugoThe 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. Peach and Nectarine from Romagna - IGPThe areas around Ferrara that grow peaches and nectarines are as follows: Argenta, Cento, Codigoro, Massa Fiscaglia, Poggio Renatico, Portomaggiore, S. Agostino, Tresigallo, Voghiera. Rice of the Delta - IGPRice cultivation in the area has started relatively recently. Pear from Emilia-Romagna - IGPThe area of Ferrara overlooking the Po dominates pear production both in terms of quality and quantity. Typical Melon from EmiliaNews 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. Pampepato of FerraraAlthough 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. Torta tenerina or "tacolenta"Tenerina pie is a traditional sweet from Ferrara. It is very flat, and it has a creamy heart. Zabov - Zabaglione Egg LiquorZabov 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. CappellettiCappelletti with broth are a traditional recipe of Ferrarese cuisine. PumpkinPumpkins with a bright orange-colour flesh, sweet and firm, grow in a soil with unique organoleptic characteristics granting an excellent quality. TrufflesThe alluvial soils and the presence of the right kind of trees make the Alto Ferrarese excellent for producing truffles,.. Bondiola salamiThe "bondiola" from Poggio Renatico is a pork sausage, flavoured with various spices. Original Source www.ferraraterraeacqua.it | Copyright © 2012 Ferrara Terra e Acqua |
Comacchio and the 7 Lidi Ferraresi
Itineraries, excursions, festivals and events
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Special events on the coast
TOURISM SPECIAL Recommended itineraries and excursions
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