Ferrara’s Local Traditional Dishes
The origins of Ferrara’s cookery are deeply rooted in the Estense Court, where
magnificent and refined banquets were the laboratories for the culinary innovations of
that time. Cuisine was then considered as noble as an art and around food the Court
of Ferrara organized masques , dances and different types of performances. The”
magister cerimoniarum “ par excellence of those important events was Cristoforo da
Messibugo ,gentleman ,scholar and humanist who was born in Ferrara in the late 15th
centuryAfter his renowned banquets, he wrote a book:”Banquets”, published in 1549, one
year after his death. This book is an important historical document featuring ordinary
and social life in the XVI century. In addition it contains a collection of three
hundred and fifteen recipes and information on food preparation which are to be
considered the origin of the refined Ferrara’s cuisine. Many of Ferrara’s traditional
dishes , in fact, date directly back to Messibugo’s court .
Here are some of the most representative and popular Ferrara’s local traditional
dishes ,most of them have remained almost unchanged throughout the centuries.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
APPETIZERS
Pinzini Fritti
They are deep fried flat bread served with salami , cold cuts and a glass of local wine.
PASTA,SOUP;RICE DISHES
Tagliatelle
They are fresh-egg pasta cut in long narrow and flat stripes; they are a typical dish
throughout Regione Emilia Romagna; Ferrara, Modena and Bologna have been
competiting with each other for centuries about where they were firstly made.An old
chronicle says that in 1502 when Lucrezia Borgia came to Ferrara to marry Alfonso
D’Este, the Duke’s scalco, Cristoforo da Messibugo,created tagliatelle inspired by her
long, blond hair.
They are generally served with many different types of sauces or with stock.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
Cappellacci di zucca (pumpkin cappellacci)
The local origin of this typical Ferrara’s dish are not disputed : its recipe was codified
in 1584 in “ Dello Scalco”, cookery book written by Giovanni Battista Rossetti,
nobleman and Lucrezia d’Este ‘s magister cerimoniarum . Lucrezia d’Este was
Lucrezia Borgia’s Granddaughter. This most representative pasta dish is a sort of
ravioli with a tick pastry stuffed with sweet sqash , parmigiano cheese, nutmeg. They
are traditionally served with Bolognaise meat sauce or butter and sage sauce
Cappelletti
They are sort of ravioli in the shape of a “cap”with a stuffing made of mixed meat,
parmigiano cheese and nutmeg. They are the traditional Christmas dish in Ferrara ,
served with a good meat stock or with cream. Popular throughout all over the world
with the name of “Tortellini” their origin is still disputed among the cities of
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
Modena,Bologna and Castelfranco Emilia.A legend says that one day, in Catelfranco
Emilia, Venus herself knocked at the door of a local inn. The cook opened the door
and after seeing Venus’s beautiful navel ,tried to mould the dough he had made in its
shape thus creating “ tortellini”of which “cappelletti” are the local version.
Pasticcio di Maccheroni ( Maccheroni Pie)
This traditional dish dates back to the 17th century when in a monastery of Ferrara’s
the nuns created this pie , giving it the shape of a priest’s hat. It is a rich dish and one
of the symbols of the local cuisine based- as well as for other traditional recipes from
Ferrara- on the contrast between sweet and salty. It has in fact a sweet crust ( short
pastry) and a savoury stuffing made of small-size maccheroni, Béchamel sauce, white
meat sauce, dried mushrooms and truffle. Modern recipes include savoury puff pastry
as a crust.
Passatelli
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which may be made of the information contained therein."
Passarelli are a traditional Emilia Romagna’s speciality. Made of simple , basic yet
nourishing ingredients they have been the peasant’s “rich”lunch on Sundays for
centuries. White bread and high quality parmigiano cheese are essential to get good
passatelli
Risotto di Zucca( Pumpkin risotto)
The Delta Po area in the province of Ferrara is one of the most important wetland
areas in Europe and Unesco World Heritage Site. Among many other high quality
products, this area produces a starch-rich rice ( Carnaroli, Vialone Nano, Arborio)
perfect to make excellent risottos. This recipe combines another must of Ferrara’s
cuisine : Violina Pumpkin.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
FISH DISHES
Vongole alla marinara (Clam Salad)
The city of Ferrara is just 60 Km away from the Adriatic coastline where seafood is
the absolute king .Goro’s clam, one of Ferrara’s pearl, usually served in salad as a
starter,reflects the intense yet delicate flavours of the Delta del Po Area.
Anguilla alla Griglia ( Grilled Eel)
Ferrara’s pearl, eel has been appreciated by gourmets since the times of the Este
Family. Its most popular recipe is grilled with polenta.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
MEAT DISHES
Faraona Arrosto
Roast Guinea Fowl
Guinea fowl is a typical bird raised in Ferrara’s henhouses, originally . coming fom
Guinea on the west African coast, it can now be found raised in all over Europe .It
has a slightly dry flesh and a subtle game flavour that is similar to that of partridge.
One guinea fowl serves 2-3 and is at its best when roasted.
DESSERTS
Torta Tagliatelle ( Noodles Tart)
Very aromatic in flavor it is a tart made of tiny tagliatelle ( tagliolini) and
almonds. It was often made in the past when fresh egg pasta making at home was
an almost daily operation. It is not easy to make, but the result, a crunchy tasty tart,
makes it worth going through the effort.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
Zuppa Inglese ( Trifle)
It is an “ Italianized” version of the English “Trifle”, created in the XVI C by a local
pastry chef who was asked to prepare the traditional English dessert for an Italian
diplomat returning from London. The Ferrara’s version has the addiction of a red ,
perfumed liquor called Alchermes used to soak the sponge cake and making a bright
contrast with the custard.
Crostoli
They are the typical speciality during Carnival; served with powdered sugar or
whipped cream, they are the most welcomed guests at greedy carnival feasts.
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."
Torta tenerina
Dark chocolate cake originating in early ‘900. In the past it was named “
Montenegrina, after EmanueleIII’s wife , queen of Montenegro It has a soft , creamy
texture; absolutely delicious. At its best when served with whipped cream
4E ,4B IIS Vergani-Ferrara
SOURCES:
Servizi.comune.fe.it;
www. Ferraraterraeacque.it
ricettario ferrarese di pregrasso-roversi, ed este edition
www. Google immagini.it
"This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use
which may be made of the information contained therein."