Salama da sugo also known as Salama Ferrarese
A typical salami made from a mix of pork meats rich in flavour and seasoned with spices and red wine. The product is aged for three or four days hanging from the ceiling in a dry, dark and cool place in order for the round casing to dry.

Salama da tai
The “Salama da tai” is a salami made during winter that has to age at least six months in a country house without any form of heating.
The perfect condition for this product to age is the humid climate typical of the areas around the Po River.
The salami is made by choosing carefully the leanest cuts of adult pork: shoulder and prosciutto. Then they add 30% of pancetta and the fat of the prosciutto ground coarsely. Once the mixture is spread out they add sea salt, freshly ground Indian pepper and freshly crushed garlic left to soak in white wine. The mixture is then kneaded and stuffed into a bladder , previously washed and dipped in vinegar for at least 12 hours.
The salama is then tied from top to bottom and sideways acquiring a round and thick shape similar to that of the “salamina da sugo” and it is ready to be hung up and aged.

Salama Zia
A salami made from pure pork meat, with a long and stocky shape. The name comes from the natural intestines used to contain the stuffing. The salami has to be cut obliquely in order to spread the natural aromas and fragrance of the meat evenly.

Salame all’aglio (garlic salami)
A typical salami from Ferrara rich in flavour and with a strong hint of garlic from the Voghiera area.

Capellacci al ragu, in dialect they are known as “Caplaz”
Hand made pasta with added spices such as ginger and pepper and with a “Violina” pumpkin filling (the name of the pumpkin comes from its shape, very similar to that of a violin).
The etymology of the name “Caplaz” comes from the shape of the pasta that resembles a farmers straw hat known in dialect as “Caplaz”.

Cappelletti
A pasta with a meat filling served traditionally in a capon stock.

Pasticcio di maccheroni
Pie made with a sweet (shortcut pastry) or savory (puff pastry) casing filled with seasoned maccheroni, béchamel sauce, white ragout and truffle.

Pampepato or Pampapato Ferrarese
The name comes from the shape of the cake that resembles the hat worn by the Pope.
The mixture is enriched by spices, almonds, hazelnuts, crystallized fruit and covered in dark chocolate.It is a Christmas cake that represents the richness and sophistication of Ferrara. The intense flavour and delicious smell brings back the multitude of traditions and tales of the territory.

Coppia ferrarese
Crunchy or soft, seasoned or low fat, the bread of Ferrara is a merit of italian culinary art since 1536 when it was first made by Cristoforo da Messisbugo, cook of the Estense court, famous for his banquets where they would serve this “bent or twisted” bread to the wealthy guests. Its original shape sets it gracefully apart from the monotonous loaf or bun.
The secret to its flavor is the quality of the water and the raw materials, the amount of humidity in the air, how it is kneaded, how it rises and the right baking temperature.

Riso del Delta (rice of the Delta)
This precious cereal arrived in what is considered the Italian Camargue around the year 1500 and has now been awarded the IGP certification. Every year “Le giornate del riso” (the days of rice) take place around the area.

D.O.C wines of the Bosco Eliceo
The Adriatic coastline of the Province of Ferrara can boast an ancient wine making tradition that increased around the year 1500.
The damp environment, the air and ground saturated with brine, the sea that mitigates the seasons, these are all the basic elements that compose the character of wines like Fortana, Merlot, Sauvignon and Bianco del Bosco Eliceo. These wines have a slightly sapid or salty taste and are ideal accompaniments to meat, pasta and fish dishes.