Restaurants in the province of Ferrara

Ferrara is water: the Po, the Comacchio lagoons, the drained land. Its cooking differs from the rest of Emilia, with a taste for sweetness inside savoury dishes inherited from the Este court.

What you eat here

• Cappellacci di zucca — pumpkin, parmesan and nutmeg filling, with butter and sage or ragù.
• Salama da sugo — a pork-and-wine sausage, aged then slow-cooked and served with mashed potato. Enormously strong, and like no other cured meat.
• Coppia ferrarese IGP — the twisted ribbon loaf, almost all crust.
• Comacchio eel, marinated or grilled.
• Pampapato — a dark cake of chocolate, almond and candied peel under a coat of plain chocolate.

The wine

The "wine of the sands" of Bosco Eliceo grows on dunes phylloxera never reached: Fortana is a fizzy red drunk with salama.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.