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food

Ferrara Tastes of land and water

by
Trezeta
Trezeta
The beautiful and historic city of Ferrara, political and cultural center throughout the Renaissance in the Estensi period, reveals ancient tastes and avors in its gastronomy, which is really interesting to discover in some typical dishes and products of water and land, the two souls of this territory.
We start from the first dish par excellence, the cappellacci of pumpkin, a recipe that has been handed down for many centuries and that has remained unchanged over time, except for the use of ginger, a very popular spice in the Renaissance. The dough is made with pumpkin of violin variety, baked or boiled, to which are added Parmigiano Reggiano, eggs, nutmeg, salt, pepper and breadcrumbs. The leaf pasta is then closed in the typical tortello shape that recalls, according to tradition, the peasants’ hat (caplaz).
Also in Ferrara we find a particular type of cured meat, with a strong taste, which stands out for the mood in which it is eaten: not sliced like most of the local butchery, but with a spoon ... The “salama da sugo” is also a recipe with its origins lost in time, a mixture of pork meat, wine, salt, pepper, cloves and other ingredients that the butchers do not reveal to anyone. It is cooked for 6-8 hours and must be accompanied with a plate of mashed potato or pumpkin.
But the territory of Ferrara is also lapped by the Adriatic Sea and crossed by the river Po, prestigious waters that offer tasty products. Like the eel of the Valli di Comacchio, a fish with a strong avor that is traditionally placed at the center of the feeding of families of fishermen, thanks to the high content of proteins and noble fats of its meat. The typical preparation to consume is the marinade, which is obtained through an ancient method coded in 1818, or its combination with risotto or grilled.
A simple fish that takes many forms in the culinary tradition of these places.

Flow leather brown

Cappellacci of Pumpkins

Ingredients:
- 7 eggs
- 7 pound of flour
- 1 kilogram of pumpkin (violin variety)
- 300 grams of shaved parmesan
- salt, pepper and nutmeg

1) Prepare a pastry with 6 eggs and let it rest for 30 minutes
2) Meanwhile, cut the pumpkin into pieces, remove the seeds and filaments and cook in the oven. Using a spoon remove the tender part of the pulp away from the peel and pass it through a sieve. Then mix it with the other ingredients.
3) Roll out the dough and cut into fairly large squares and pour in the center of each in a generous spoonful of filling. Join the two opposite corners of each padded square until you get a triangle and weld the sides well with finger pressure.
4) Cook the cappellacci in boiling water for 5-6 minutes and serve with butter, sage and a further sprinkling of nutmeg. Grate over plenty of Parmesan cheese and you’re done.
The Ferrarese tradition also includes them with a good meat sauce.