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The 17 pearls of Ferrara and its province

Throughout the province

Bosco Eliceo wines - DOC

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.


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

Clams from Goro

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.

Ferrara's bread - IGP

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

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.

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.

Pampepato of Ferrara - IGP

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.

Peach and Nectarine from Romagna - IGP

The areas around Ferrara that grow peaches and nectarines are as follows: Argenta, Cento, Codigoro, Massa Fiscaglia, Poggio Renatico, Portomaggiore, S. Agostino, Tresigallo, Voghiera.

Pear from Emilia-Romagna - IGP

The area of Ferrara overlooking the Po dominates pear production both in terms of quality and quantity.

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.

Rice of the Delta - IGP

Rice cultivation in the area has started relatively recently.

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.

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.

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.

last modified Jun 07, 2013 09:50
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