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Typical products

Throughout the province

Radicchio

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

Rice of the Delta - IGP

Rice cultivation in the area has started relatively recently.

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.

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.

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.

Snails

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

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,...

The Zia ferrarese Salami

The origins of the "Zia Ferrarese" go back a very long way and can be traced mostly to the late Renaissance period.

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.

Torta tenerina or "tacolenta"

Tenerina pie is a traditional sweet from Ferrara. It is very flat, and it has a creamy heart.

Truffles

The alluvial soils and the presence of the right kind of trees make the Alto Ferrarese excellent for producing truffles,..

Typical Melon from Emilia

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.

Zabov - Zabaglione Egg Liquor

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.

last modified Feb 01, 2013 10:54
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