Typical Dishes

Cappelletti, or caplit, in broth are a traditional Emilian dish deeply rooted in the Ferrara tradition. Their characteristic shape boasts mythological… Read the rest

The Ciambella ferrarese or "brazadela" is a rustic and dry cake, flavoured with lemon and served in every season in the city as well as in t… Read the rest

The first references to "Cappellacci di Zucca ferraresi" can be found in the Renaissance recipe books of the Scalchi in the service of the d… Read the rest

Torta di Tagliatelle is a typical cake of the Emilian tradition whose recipe dates back to the Renaissance. It is well known in the towns of the Tusca… Read the rest

Of this amphibian, much appreciated for its delicate meat, there are two species in Italy that are good for eating: the green frog (Rana esculenta) an… Read the rest

Among Ferrara’s gastronomic specialities, perhaps the one that has survived unchanged over the centuries and is still prepared according to the… Read the rest

Despite its name, Zuppa inglese is a traditional Italian dessert invented several centuries ago. It was in fact in the 16th century that this deliciou… Read the rest

Bagna Caoda (Hot Sauce) is a traditional Piedmontese condiment with a brown color and fluid consistency. To prepare it you need: butter, extra virgin… Read the rest

Grape mustard is made from cooked grape must to which seasonal fruit is added, such as quince, pumpkin, pears, figs, plums, walnuts, toasted hazelnuts… Read the rest

Crostini Toscani, also known as Crostini Neri, are pretty well known throughout Tuscany, so if you’re looking for a particularly "Tuscan&qu… Read the rest