The Eels of the Comacchio Valleys
In the valleys of Comacchio the eel finds its natural habitat which allows it to live and develop. Taking advantage of the influence of the tides on t… Read the rest
The Green Asparagus of Altedo
The coastal municipalities in the province of Ferrara, from Mesola to Bondeno, are included in the production area of ‘Asparago verde di Altedo&… Read the rest
The Mandorlini of the Bridge
Mandorlini del Ponte – in Ferrara dialect "mandurlin dal pont" – are tasty biscuits made with almonds, egg whites, sugar and flo… Read the rest
Ferrara macaroni pie
Pasticcio ferrarese di maccheroni has noble and secular origins. its preparation is rather complex and the final result has a very particular taste si… Read the rest
Garlic of Voghiera DOP
Garlic from Voghiera is one of the most renowned types of garlic and has also obtained PDO (Protected Designation of Origin) status.
In recent years… Read the rest
Cocomero Ferrarese
From the beginning of the 1300s until the middle of the 1500s, the watermelon was part of the dishes served at the rich banquets of the Estense Court… Read the rest
Lagosanto Strawberry
The Lagosanto Strawberry is a fruit rich in vitamin C that strengthens the body’s natural defences, with purifying and diuretic properties thank… Read the rest
La Bondiola Poggese
The bondiola poggese is a cured meat stuffed into a pig’s bladder, made with capocollo (neck), beaten rind (obtained above all from the head and… Read the rest
The salama da tai
The salama da tai is a sausage produced during the winter months and consumed after at least six months of seasoning in rural houses without heating a… Read the rest
The mouse of All Saints
The All Saints’ Day mouse, a typical Comacchio biscuit, is a biscuit in the shape of a mouse which is only prepared on 1st and 2nd November. Thi… Read the rest