The heterogeneity, also orographic, of the territory of Ferrara gives an unsuspected richness in terms of biodiversity to the culinary offer. A strong imprinting derive to the cuisine from the Estense court, but also from the valleys that open themselves at the natural show of contaminations between land and sea: hence game, unusual fish, with […]
The tradition of well drinking is innervated in Ferrara where, as confirmed by the pages of Ariosto, it is fundamental since the Renaissance. From the court of Alfonso II d’Este to the pioneering stages for natural wines the step is short: the offer today is compact, perhaps without fireworks, but supported by a good widespread […]
A dish with complex hagiography considered the least noble among the cornerstones of the Ferrarese tradition. The maccheroni pie is a ‘hybrid’ eighteenth-century product closely related to the Messisbugo batters, the mythological Scalco degli Estensi. The artifact, a casket of short pastry (sweet or salty) luxuriously filled with short maccheroncini, white ragu, béchamel and mushrooms, […]