Food and Wine

The typical bread of Ferrara is considered one of the tastiest in the world, and has been certifi ed IGP by the European Union.

Called coppia ferrarese, it is an X-shaped bread with 4 crusty horns on the corners. All restaurants serve a particular variety of this bread – crusty or soft, with or without fat.

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A tin of eel marinade (anguilla marinata) from Comacchio makes a good souvenir, while other specialities are better eaten locally, such as IGP clams from Goro and IGP garlic from Voghiera, perfect in spaghetti allo scoglio (with seafood).

Memorable specialities also include cappellacci di zucca (a sort of large tortellini fi lled with pumpkin, Parmigiano and egg, served with a rich ragout), and salama da sugo (cured minced pork meat stuffed inside a pork bladder, then boiled and served hot with mashed potatoes, or cold, sliced on bread).

Such delicacies deserve the right wine – a DOC bottle from the Bosco Eliceo area.

Fruit, too, is particularly good: try the local IGP variety of pears (Pera dell’Emilia Romagna). After fruit, it’s time for dessert: pampepato, a kind of gingerbread cake stuffed with nuts and coated in dark chocolate, or mandorlini del ponte, hard biscuits with whole almonds.