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 century-

After 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 This book is an important historical document featuring ordinary and social life in the XVI century.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.

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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.

Cappellacci di zucca (pumpkin cappellacci)

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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 Modena,Bologna and Castelfranco Emilia.A legend says that one day, in Catelfranco

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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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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.

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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.

MEAT DISHES"This project has been funded with support from the European Commission.

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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.

Zuppa Inglese ( Trifle)

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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.

Torta tenerina

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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."