12 Traditional Foods
You Have To Try in Ferrara

The pumpkin hats of Ferrara — as translated in English — are a type of fresh filled pasta made with a delicious filling of velvety, pre-cooked butternut squash, or zucca violina in Italian, and grated parmesan cheese, while nutmeg imparts a warm, sweet, and spicy flavor. Ferrara's signature pasta dish has a tradition dating back to the Renaissance: the first recipe was written in 1584 by Giovanni Battista Rossetti, the court cook of Alfonso II d'Este, Duke of Ferrara. Cappellacci are commonly served doused in melted butter, with fresh sage and a sprinkle of parmesan, but they can also be enjoyed with a tomato or meat sauce.Expand

Pasticcio di maccheroni is a specialty dish of Ferrara. This elaborate treat is made with a mixture of maccheroni pasta, truffles, rich meat ragù, and nutmeg-flavored béchamel, all wrapped up in sweet shortcrust pastry, decoratively shaped to resemble a priest's hat. Although the combination of sweet crust and savory fillings might seem somewhat unusual, the dish definitely withstood the test of time - the recipe dates back to the 16th century, and it has been very popular ever since. Traditionally, pasticcio di maccheroni is prepared during the Carnival season.Expand

According to many historical records, the origins of this fine Italian pork sausage can be traced back to a pre-Renaissance time, and it is still today produced exclusively in the Emilia-Romagna region, namely the province of Ferrara. Salama da sugo is made with different pork cuts such as coppa di collo (neck), lardo di gola (neck fat), pancetta (belly), fegato (liver), and lingua (tongue). The finely minced meat is seasoned with salt, pepper, cloves, nutmeg, and cinnamon; red wine is added and the mixture is then stuffed into pork casings, tightly bound with twine and finally left to age for about 6 to 9 months. Characterized by its intense spicy flavor, salama da sugo comes in two varieties: cruda (raw) and cotta (cooked). Traditionally, this sausage is boiled and served hot, alongside mashed potatoes, puréed pumpkin, or figs and melons.Expand

The peppered bread of Ferrara is a traditional Christmas fruitcake studded with whole almonds, hazelnuts, and candied fruit. It is flavored with cocoa, honey, cinnamon, cloves, and (sometimes) black pepper - hence the name pampepato. Its origins can be traced back to the 15th century. According to legend, the cloistered nuns of the Corpus Domini monastery in Ferrara—inspired by an old recipe of the great Renaissance cook Cristoforo di Messisbugo—created the cake to be sent to the great personages of the time, including high clergy, which is why Ferrara's fruitcake is also known as pan del papa, meaning bread of the pope. This Christmastime treat is not only popular throughout Emilia-Romagna but it's also a favorite in the neighboring regions of Umbria and Tuscany.Expand

Ferrara's pastry chefs created torta tenerina in the early 1900s to honor Elena Petrovich, the queen of Montenegro and the wife of the Italian King Vittorio Emanuele III. The name of this Italian classic translates to tender cake, and with only five ingredients - chocolate, butter, eggs, sugar, and cornstarch, this flourless dessert truly lives up to its name. Torta tenerina has a light, meringue-like crust that holds its rich, yet incredibly light and tender chocolate heart. This traditional treat is found in almost every patisserie in Ferrara, but it is also equally popular throughout the country.Expand

Pinzini ferraresi is a type of fried flatbread traditionally prepared in the Italian city of Ferrara. The dough is made with flour, yeast, lard or oil, water, and salt. It is first flattened, then cut and deep-fried until golden brown. Pinzini are best enjoyed warm, as an antipasto, paired with sliced cured meats, cheese, and pickled vegetables.Expand

Traditionally prepared for festive occasions such as Christmas or Easter, torta di tagliatelle or torta ricciolina is a very elaborate cake with a golden crust, typical for the Emilia-Romagna region. Composed of a shortcrust pastry base filled with the thinnest, freshly made egg tagliatelle wrapped in a mixture of sugar, almonds, and butter, then baked until crisp, it is best served generously soaked in almond liqueur and dusted with sugar. Cities of Mantua and Ferrara both claim the invention of the recipe, although they prepare it a bit differently - locals from Mantua prefer a simplified version without the shortcrust pastry base, claiming that it just adds the extra work and hides the beauty of this unusual, visually appealing cake.Expand

Despite its name, zuppa Inglese (lit. English soup) is an original Italian layered dessert consisting of pastry cream and sponge cake that is soaked in Alchemers liqueur. The dessert was first made in the 16th century for Dukes of Este, who resided in Ferrara. According to a popular theory, it was invented by the court chefs when a diplomat from Ferrara wanted a trifle, a traditional British dessert, upon his return from a trip to England. Since the court chefs didn't have all the necessary ingredients, they made their own version, using sponge cake, pastry cream, and Alchermes herb liqueur for color. Zuppa Inglese is also made with a layer of chocolate cream, which was not included in the original recipe. Today, the dessert is usually not sold in bakeries nor cafés, as it is something that is commonly made at home. There are also numerous modernized versions of zuppa Inglese, with added ingredients such as coffee, plum jam, almonds, and candied fruits. As a testament to its popularity, there is even a gelato flavor called zuppa Inglese in Italy.Expand

Gnocco fritto is a traditional pastry consisting of flour, lard, salt, and a leavening agent. The dough is traditionally shaped into little rectangles by flattening it with the palm of one's hand. Often times, people make small holes in the middle of the dough with their fingers, and fry the dough on lard in a pan. Gnocco fritto is traditionally served warm and paired with cheese or cured, sliced meats. In the past, it was very popular with farmers who consumed it during the days of hard labor in the fields.Expand

The combination of cappelletti pasta and a flavorful chicken broth is a traditional dish that is popular throughout northern and central Italy, but it is believed that both the dish and the stuffed cappelletti pasta originated in the Emilia-Romagna region. Though the fillings in the pasta may vary and commonly include beef, chicken, cheese, and nutmeg, they are always cooked and served accompanied by a generously seasoned, warm chicken broth. From a festive dish that was traditionally eaten on Christmas, cappelletti in brodo is nowadays enjoyed on various occasions.Expand