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GASTRONOMY |
  
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| Ferrara's cuisine is rich both in dishes evolved from a long tradition, flavoured with the tastes of Renaissance times, and in simple foods of the peasant kitchen:
"Cappelletti", the local variant of the world famous "tortellini", small hat-shaped ravioli in broth, filled with pork, parmisan and nutmeg. "Cappellacci", hat-shaped ravioli filled with yellow squash, parmesan, nutmeg, to be eaten with melted butter and cheese. Maybe the most typical dish from Ferrara. "Pasticcio di Maccheroni", a domed maccheroni pie from the tables of the nobility; a sweet crust wraps macaroni in a creamy sauce, mushrooms and ragout. "Salama da sugo", a kind of salame made up of pork blended with nutmeg, salt, clove, pepper, cinnamon and red wine, which make it moist and aromatic; a food which can be tasted nowhere else in Italy, nor abroad. "Pampapato", a chocolate cake with almonds, nuts, candies and spices, cloaked in chocolate to create a wonderful surprise. "The bread", famous both for its peculiar taste and its unique shape, Ferrara's bread, when baked, turns golden and becomes the ideal partner for the local savory dishes. Much information and many recipes from Ferrara can be found in: Lynne Rossetto Kasper - The Splendid Table - Published by W. Morrow and Company inc., New York, 1992.
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COMUNE DI FERRARA