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The noble origins of Ferrara's cuisine
In Ferrara's territory culinary tradition finds noble origins mainly from the Renaissance Estense's cuisine. The most renowned dishes are “Coppia Ferrarese” (“the twisted bread”), Ferrara's Pie, Tagliatella Cake (created in honor of Lucrezia Borgia's long hair) and Pampepato.
Tenerina Cake is more recent, once cocoa arrived.
While city's gastronomy has a tradition of high lineage, in the countryside and in the suburbs the gastronomy links with farmer and rural culture of Ferrara's territory. Thanks to porks livestock, characteristic of Pianura Padana and hinterland climate, we have Salama da Sugo, Salame all'Aglio, Zia Ferrarese and Bondiola.
Ferrara's territory, historically divided in huge latifondiums, has always had a strong inclination for fruit (apples, pears, strawberries, peaches, apricots, melons, watermelons) and vegetable production (carrots, aspragus, horticultural plants). Typically of Ferrara is Garlic and the one of Voghiera has obtained the DOP.
To close this brief enogastronomic excursus, near the cost are produced the Sand's Wines (Fortana, Merlot, Sauvignon, Bianco del Bosco), which are Bosco Eliceo's DOC, and fish production (clams, eels, “acquadelle”).
In Ferrara we also have many enogastronomic events, among which there is Mangiafeexpo during summer, a convivial moment which brings the best of Ferrara's territory in just a place, in name of the taste.
“The food is who makes it” is an event organized by Strada dei Vini e dei Sapori della Provincia di Ferrara and divided in a spring date and a autumn date, which brings in Trento Trieste square little agricultural producers, careful in proposing the best of their origin land.
In addition, this year will take place the first edition of “Ferrara Food Festival”.
FIND OUT the restaurateur associates of Visit Ferrara