The 17 Pearls of Ferrara
So named for the important role they play in the local community and economy the “17 Pearls of Ferrara” are the result of a project to safeguard and promote local food and produce promoted by the the Province of Ferrara and the Ferrara Trade Association.
Numerous ancient texts bear witness to the strong links between the territory and its products. These texts make frequent reference to products that are today, still part of Ferrara’s Culinary Traditions.
With the aim of protecting this precious inheritance the local producers, united in groups, have begun the procedures for the recognition of the European Union regulatory classifications DOP (Protected designation of Origin) and IGP (Protected Geographical Indication), created by the EU to safeguard “special” products from falsification, and to regulate their production.
The products that boast the EU recognition are the Coppia Ferrarese (IGP) bread, the Pear from Emiglia- Romagna (IGP) , the peach and nectarine from Romagna (IGP), the Asparagus from Altedo (IGP) and the wines from Bosco Eliceo (DOC).
Currently awaiting recognition are the clams from Goro,the ferrarese watermelon, the melon from Emilia, the Ferrara Delta Carrot, the salama da sugo or salamina ferrarese, the ferrarese ‘Zia’ (salami with garlic), the Po Delta rice, the garlic from Voghiera, the ferraresei cappellacci di zucca, the pampapato-pampepato cake from Ferrara.
Peach and Nectarine from Romagna – IGP
The areas around Ferrara that grow peaches and nectarines are as follows: Argenta, Cento, Codigoro, Massa Fiscaglia, Poggio Renatico, Portomaggiore, S. Agostino, Tresigallo, Voghiera.
Bosco Eliceo wines - DOC
Over the centuries, wine growing in Ferrara has always meant the Uva d’Oro vine, whose origins, it has been suggested, can be traced back to the Etruscans of the flourishing city of Spina.
This garlic salami that was first mentioned in Renaissance times is traditionally prepared from 30 November, the feast of St Andrew until the end of January and is made following the recipe handed down over the ages for preparing this type of sausage.
The Zia ferrarese Salami
The origins of the "Zia Ferrarese" go back a very long way and can be traced mostly to the late Renaissance period.
Salama da sugo
The undiscussed symbol of Ferrara’s gastronomy, the salamina, as it is affectionately called, ‘though a dish to be served at Christmas, is always present on the table of gourmets.
Rice of the Delta - IGP
Rice cultivation in the area has started relatively recently.
Clams from Goro
Eating soft, tasty clams that smell of the sea at Goro is not just a gastronomic act: it's a real experience for your taste buds.
Pear of Emilia Romagna - IGP
The area of Ferrara overlooking the Po dominates pear production both in terms of quality and quantity. Pears from Emilia-Romagna, although frequently eaten simply fresh are also often used as ingredients in sweets, fruit salad and even savoury dishes.
Although Ferrara's Pampepato cake has a very special past, laced with a pinch of history and fragrant spices, it's not pepato (peppered) at all.
Typical Melon from Emilia
News about melons grown in the Ferrarese countryside first came from Cristoforo da Messisbugo, master chef to the Este family, who recounted that this fruit was widely grown both in the city and the surrounding area.
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