The town of Ferrara has the great fortune of being part of the Emilia-Romagna region, which bears the honorable distinction of being known as the Gastronomic Heart of Italy. This region is famous for being the birthplace of so many elements that are emblematic of the very nature of Italian cooking, including balsamic vinegar from Modena, prosciutto di Parma, and Parmigiano-Reggiano cheese. The food in Ferrara is known for being delicious and rich with storied histories going back generations.

Ferrara is known for its unique tastes, leaning towards a fusion of sweet and savory foods. With a particular love for the savory tomato and meat sauces pioneered elsewhere in the Emilia-Romagna region, combined with some of the sweeter ingredients that grow in and around the town, cuisine in Ferrara blends beautifully to create unique flavors and dishes that one cannot help but ask for seconds of.

In particular, Ferrara is known for growing a variety of gourds and melons. Squash tends to be the vegetable of choice, featured in some of the most famous dishes. Ferrara is also renowned for its fresh seafood given its location on the Po River delta. Many of Ferrara’s traditional dishes include fresh goro clams or comacchio eels. The clams are generally served in pasta with a mild sauce, while the eels are served in a variety of ways. Fresh eels are often served around spawning season, but eels are preserved year-round by keeping them in a vinegar marinade so they can be enjoyed any time.

APPETIZERS   

One of the most common and traditional appetizers in Ferrara is coppia ferrarese. This sourdough, cross-shaped bread is made with a simple recipe of flour, lard, malt, and olive oil, and is enjoyed throughout the city as a starter to meals, often served alongside sliced meats such as locally made salame all’aglio and zia ferrarese.

The origin of coppia ferrarese is debated, with some sources claiming it dates back to a feast held in 1536 meant to honor the Duke of Ferrara, though other sources suggest it dates back even further to around the 12th century. Regardless, it is one of the most traditional foods found in Ferrara and is protected by the IGP label.

Another cured meat made in Ferrara commonly enjoyed during the appetizer course is salama de sugo. Made from various pork parts and seasoned with salt, black pepper, spices, and plenty of red wine, this delicacy is produced only in the province of Ferrara. The dish can be enjoyed raw with local bread or cooked and eaten on its own.

FIRST COURSE   

If there’s one food that the people of Ferrara seem to love above all else, it’s stuffed pasta. A signature dish of Ferrara is the famed cappellacci di zucca. This dish is a stuffed pasta, similar to ravioli or tortellini, filled with either butternut squash or pumpkin depending upon the season (butternut squash in the summer, pumpkin in the fall), as well as Parmigiano-Reggiano cheese and nutmeg. Topped with a savory sauce of butter and sage, the result is a creamy, subtle pasta with a taste that is savory and delectable. The pasta can also be served with ragù or tomato sauce.

In the winter, and especially around Christmas time, the Ferraresi tend to prefer a meat and cheese cappelletti, which is similar to cappellacci, but smaller in size. The cappelletti are served in a chicken broth, alongside a traditional salame called salama da sugo (described in the appetizer section).

Of course, one cannot ignore the Jewish history of Ferrara. For those looking for a meal more kosher than salama da sugo, there are alternative cured meats native to the region made of goose meat, as well as other cuts of goose made into prosciutto.

Another traditional first course dish is pasticcio di maccheroni alla ferrarese, which is a type of pastry made with pasta. The recipe originated with the House of Este during the Renaissance and was possibly served during banquets. The interior of the pastry is usually filled with a short pasta shape as well as mushrooms or truffles, bechamel, and pork and liver ragù.

SECOND COURSE 

Seafood is one of the most important products of the Ferrara region, with the city being located on the Po River Delta and the region bordering the Adriatic Sea. The people of Ferrara run highly-successful fisheries and incorporate their two most common catches – goro clams and comacchio eels – into many of their dishes.

Goro clams are often cooked and tossed into pasta with a white or red sauce. Alternatively, they can be eaten on their own, either boiled or simply raw. Comacchio eels, on the other hand, are such an ingrained part of Ferrara’s culture that countless local recipes feature the ingredient. They can be served grilled, stewed, roasted on a skewer over an open flame, or even pickled.

Outside of seafood, a common second course dish is guinea fowl with truffles. Typically, the guinea fowl is stewed then served with truffle shavings and a side, such as roasted potatoes.

SIDE DISHES 

Side dishes in Ferrara tend to showcase locally grown ingredients, such as squash, mushrooms, and potatoes. The local coppia ferrarese bread (described in the appetizer section) is also an excellent accompaniment to any meal.

STREET FOOD 

The most favored street food in Ferrara is the aforementioned coppia ferrarese, but it is far from the only thing served in the town’s streets. Ferrara has a bounty of delis, patisseries, and pizzerie, serving all manner of foods from sweet biscuits to stuffed pastries to pizza, any of which can be enjoyed as a meal or treat on the go.

DESSERT 

The traditional Ferrarese dessert is called pampepato. This rich dessert is a chocolate pie or cake that is filled with various fruits and nuts, especially almonds and pine nuts, and is usually spiced with nutmeg, cinnamon, and citrus zest, giving it a delicious balance of spice to go along with its heavy sweetness.

Other common local desserts include zuppa inglese, which is a chocolate and custard pudding layered over sponge cake and often served with strawberries, and tenerina, a thin, dark chocolate cake made with butter and usually dusted with powdered sugar. Also worth trying are the madorlini del ponte cookies, which are made with almonds, flour, sugar, butter, and egg whites.

WINE   

Ferrara is not as well-known for its wine as it is for its history and its cuisine. Many vineyards struggle to find a foothold in the steep, clay banks of the Po River Delta. This has caused much of the wine in the area to be imported from other cities. However, one type of wine in particular has managed to find a foothold in the more fertile, sandy shores of the river.