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\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\nFerrara’s cuisine is a fusion of rural, Renaissance and lagoon influences. Located between the River Po and the Adriatic Sea, Ferrara has a gastronomic tradition deeply rooted in the land and water. Local ingredients such as pumpkin, rice and eel tell stories of families, ducal courts and fishermen from the Delta.<\/p>\n
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Among the most iconic dishes of the area are Ferrara’s pumpkin cappellacci<\/strong>, known since the Renaissance and appreciated even at the court of the Este family. This filled pasta, similar to tortelli but larger, is stuffed with a sweet pur\u00e9e of violina pumpkin, Parmesan cheese, nutmeg and sometimes amaretti biscuits. Traditionally served with butter and sage or with a rich meat sauce, they represent a perfect balance between sweetness and savouriness.<\/p>\n Another undisputed star of Ferrara cuisine is eel<\/strong>, caught in the Po Delta valleys. A PGI product, it is a dish that reflects life in the wetlands, where the brackish water gives the meat a strong flavour. It is cooked in various ways: grilled, marinated, stewed with tomato or served with polenta. In Comacchio, the eel capital, a festival dedicated to this extraordinary fish is held every year.<\/p>\nThe eel of the Po Delta: queen of the marshes<\/h3>\n
Cured meats, breads and desserts: little-known delicacies<\/h3>\n