Top 3 Traditional Pasta
in the Province of Ferrara

Le Stagioni d’Italia is a premium Italian food brand founded by the agricultural giant Bonifiche Ferraresi, with a mission to create high-quality and sustainably produced products through innovative farming and responsible practices. The brand is distinguished by its short supply chain: the grain is cultivated on Italian fields, carefully monitored by agronomists, and then processed using traditional methods - including milling and bronze extrusion - to preserve the rich flavor and nutritional value.

Its main product line is dry pasta, featuring classic formats such as fusilli, penne, rigatoni, and spaghetti, all made from 100% Italian durum wheat semolina, often using the heritage variety “Senatore Cappelli.” This particular wheat is valued for its deep roots, which reduce water consumption, and its high content of protein and fiber. Le Stagioni d’Italia combines agricultural expertise with artisanal food production, offering a true experience.Expand

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

Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe. The stuffing for tortelli is usually made with sweet pumpkin, bitter amaretto cookies, savory parmesan cheese, and fruit mustard, resulting in a unique, unusual flavor that is beloved by many. People from the region traditionally prepare the dish for special occasions, such as Christmas Eve, when tortelli di zucca are paired with a sauce consisting of butter and sage.Expand

Lasagne alla ferrarese is a traditional lasagna dish originating from Ferrara. This complex version of lasagna consists of three main parts – pasta, ragu, and white sauce. The lasagna sheets are usually made with a combination of spinach, flour, semolina, eggs, and olive oil. The meat sauce is made with a combination of pancetta, pork loin, beefsteak, prosciutto crudo, onions, carrots, celery, tomato paste, beef stock, red wine, chicken livers, peas, heavy cream, salt, and pepper. The white sauce (béchamel) is made with butter, flour, milk, salt, and nutmeg. The lasagna sheets are cooked and placed over béchamel in a large ovenproof dish. The pasta is topped with the meat sauce and grated parmesan, and the process of layering is repeated so that the top layer is béchamel and grated cheese. The lasagne are baked in the oven until golden and bubbling, and the casserole is ready to be enjoyed. Lasagne alla ferrarese are typically saved for special occasions.Expand