salta i contenuti e vai al sommario
Flavours
The popular country traditions and their simple and natural tastes, blended with the memories of the elaborate dishes of the ducal court, give birth to the Ferrarese cuisine and its special flavours.
Together with the “cappelletti” (a local variant of the more famous “tortellini”), the “capellacci”, filled with marrow squash and parmesan cheese, are very popular. There is also a great variety of fresh pasta made with eggs.
Not to be forgotten is the “Pasticcio di maccheroni” (Maccaroni Pie), a true triumph of the ancient courtesan traditions: a sweet short pastry filled with maccaroni in bechamel sauce and white bolognese sauce, flavoured with mushrooms and truffles.
Something that is always present on the Ferrarese table is our bread, called “coppia” (pair), unique for its twisted and elaborate shape.
The ingredients of the Ferrarese cuisine are products typical of the delta of the Po river, which range from the spontaneous herbs (officinal or not), to lagoon fish (of fresh water and saltish water or coming from fish-farms), from mushrooms and truffles to several species of game.
More typical are the fish dishes: eel, mullet, bass fish, sea fish, hen clam.
Rare but nonetheless interesting the ancient cuisine which used the marshland game.
For the list of the restaurants visit the web-site www.ferrarainfo.com: » Where to eat
torna al sommario
Together with the “cappelletti” (a local variant of the more famous “tortellini”), the “capellacci”, filled with marrow squash and parmesan cheese, are very popular. There is also a great variety of fresh pasta made with eggs.
Not to be forgotten is the “Pasticcio di maccheroni” (Maccaroni Pie), a true triumph of the ancient courtesan traditions: a sweet short pastry filled with maccaroni in bechamel sauce and white bolognese sauce, flavoured with mushrooms and truffles.
Something that is always present on the Ferrarese table is our bread, called “coppia” (pair), unique for its twisted and elaborate shape.
The ingredients of the Ferrarese cuisine are products typical of the delta of the Po river, which range from the spontaneous herbs (officinal or not), to lagoon fish (of fresh water and saltish water or coming from fish-farms), from mushrooms and truffles to several species of game.
More typical are the fish dishes: eel, mullet, bass fish, sea fish, hen clam.
Rare but nonetheless interesting the ancient cuisine which used the marshland game.
For the list of the restaurants visit the web-site www.ferrarainfo.com: » Where to eat
