The culinary tradition of Ferrara features many typical dishes that can be traced back to the Middle Ages, and that sometimes reveals the influence of its important Jewish community.

The signature dish is cappellacci di zucca, special ravioli with a filling of butternut squash, Parmigiano-Reggiano and flavored with nutmeg.
It is served with a sauce of butter and sage or bolognese sauce.
Another peculiar dish, that was allegedly cooked by Renaissance chef Cristoforo di Messisbugo, is pasticcio di maccheroni, a domed macaroni pie, consisting of a crust of sweet dough enclosing macaroni in a Béchamel sauce, studded with porcini mushrooms and ragù alla bolognese.

The traditional Christmas first course is cappelletti, large meat and cheese filled ravioli served in chicken broth.
It is often followed by salama da sugo, a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine.

Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea.
Pasta with clams and grilled or stewed eel dishes are especially well-known.
Popular food items include also zia garlic salami and the traditional coppia bread, protected by the IGP (Protected Geographical Status) label.
Not unusual is the typical kosher salami made of goose meat stuffed in goose neck skin.

Local patisserie include spicy pampepato chocolate pie, tenerina, a dark chocolate and butter cake, and zuppa inglese, a chocolate and custard pudding on a bed of sponge cake soaked in Alchermes.
The clay terroir of the area, an alluvial plain created by the river Po, is not ideal for wine; a notable exception is Bosco Eliceo (DOC) wine, made from grapes cultivated on the sandy coast line.
The culinary tradition of Ferrara features many typical dishes that can be traced back to the Middle Ages, and that sometimes reveals the influence of its important Jewish community.
The signature dish is cappellacci di zucca, special ravioli with a filling of butternut squash, Parmigiano-Reggiano and flavored with nutmeg. It is served with a sauce of butter and sage or bolognese sauce. Another peculiar dish, that was allegedly cooked by Renaissance chef Cristoforo di Messisbugo, is pasticcio di maccheroni, a domed macaroni pie, consisting of a crust of sweet dough enclosing macaroni in a Béchamel sauce, studded with porcini mushrooms and ragù alla bolognese.
The traditional Christmas first course is cappelletti, large meat and cheese filled ravioli served in chicken broth. It is often followed by salama da sugo, a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine.
Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea. Pasta with clams and grilled or stewed eel dishes are especially well-known. Popular food items include also zia garlic salami and the traditional coppia bread, protected by the IGP (Protected Geographical Status) label. Not unusual is the typical kosher salami made of goose meat stuffed in goose neck skin.
Local patisserie include spicy pampepato chocolate pie, tenerina, a dark chocolate and butter cake, and zuppa inglese, a chocolate and custard pudding on a bed of sponge cake soaked in Alchermes. The clay terroir of the area, an alluvial plain created by the river Po, is not ideal for wine; a notable exception is Bosco Eliceo (DOC) wine, made from grapes cultivated on the sandy coast line.
Ferrara