About 3 hours from Milan, Ferrara is a little gem of a city that deserves to be visited in every season, starting from the Renaissance testimonies resulting from the rule of the Este family, such as the superb Castle and the Diamond Palace. However, it is the entire historic center, a UNESCO heritage site, that reveals historical and architectural beauties to leave you speechless. Moreover, the variety of typical products is rich, ranging from cured meats (such as bondiola and salama da sugo) to the "coppia" (characteristic bread) to "pampapato" (a sweet rich in spices, candied fruits, and nuts), just to name a few. Here are the best restaurants chosen by Gambero Rosso.
Where to eat pumpkin cappellacci in Ferrara
Cà d’Frara
Restaurant. The subtitle of the sign - Trattoria Moderna - clearly expresses the mission, that is, to offer guests an innovative reinterpretation of tradition, based on selected ingredients and contemporary techniques. The environment is also modern, in an ancient building very central and a few meters from the Cathedral. The journey begins with the classic fried dumpling that accompanies the cured meats. This is followed by pumpkin cappellacci with ragù, macaroni pie, cappelletti with 30-month Parmesan cream, salama with mashed potatoes, tongue and cotechino with pickles and sauces. The wine list is a pleasant surprise, starting with the best wineries in the region and ranging across the Peninsula and beyond.
Cà d’Frara – via del Gambero, 4 – 0532 20505 – www.ristorantecadfrara.it
Cusina e Butega
Trattoria. This address in the heart of the city has two souls. In fact, in addition to being able to taste rich and flavorful dishes of a genuine traditional matrix, you can buy fresh pasta, selected foodstuffs, many typical products, and ready-made gastronomy preparations, a great convenience for those who have no time or desire to cook. The menu repertoire is extensive; it is almost superfluous to say that cappellacci are always present, both with ragù and with butter and sage. The same goes for cured meats, cappelletti, lasagna, salama da sugo with mashed potatoes, tripe with Parmesan polenta. Well-stocked cellar. Also, aperitifs are available.
Cusina e Butega – corso Porta Reno, 28 – 0532 209174 – www.cusinaebutega.com
Trattoria Da Noemi
Trattoria. In a 1400s building in the heart of the city, the sign is now under the careful management of Maria Cristina Borgazzi (daughter of the founder Noemi and sommelier) with the support of her family. The menu is as typical as it gets: cold cuts with fried "pinzini," pumpkin cappellacci, cappelletti, macaroni pie Ferrara-style, lasagna, salama da sugo with mashed potatoes, grilled lamb, tripe. All dishes are highly satisfying. It's worth trying the desserts too, from the tagliatelle cake to the English soup. Carefully selected wines.
Trattoria Da Noemi – via Ragno, 31 – 0532 769070 – www.trattoriadanoemi.it
I Piaceri di Lucrezia
Osteria. A precious address, ideal for an informal stopover in the name of conviviality and taste. The (seasonal) menu focuses mainly on three elements: polenta (with salama da sugo, wild boar ragù, cod, ragù, and Parmesan, etc.), grilled meats (ribs, fillets, cuts), and finally, but by no means least, the typical cappellacci (in dialect "caplaz") with one more delicious topping than the other (even "in the style of Igles Corelli") and cappelletti (caplit) in broth or with black garlic from Voghiera. The typical macaroni pie is also present. Special mention for the friendliness and passion of Giovanni (the chef). Wines are carefully chosen.
I Piaceri di Lucrezia – via Venti Settembre, 61 – 0532 472501 – facebook
La Romantica
Trattoria. In business for 40 years, its founder, Andrea Cavallina, is still involved in management today. Well-kept surroundings with subtle background music provide a gastronomic experience of guaranteed satisfaction. Tradition prevails at the table, with cured meats, pickles, and "pinzini," pumpkin cappellacci with ragù or walnut sauce, macaroni pie, salama da sugo with mashed potatoes, pork cheek with Sangiovese, grilled lamb. There is also a seafood menu. Hundreds of references in the cellar from the region, the rest of Italy, and beyond. Interesting tasting events are organized throughout the year.
La Romantica – via Ripagrande, 36 – 0532 765975 – www.trattorialaromantica.com
Hostaria Savonarola
Trattoria. Between the Estense Castle and the Ducal Palace, under the loggia overlooking the square with the statue dedicated to the Ferrarese friar Girolamo Savonarola, a very popular sign (booking is advisable, and in any case, two service shifts are carried out) for enthusiasts of typical cuisine. The repertoire essentially does not deviate from the best-known classics, starting with the lavish selection of cured meats and cold cuts that open the meal. Then, the inevitable macaroni pie, pumpkin cappellacci, oven-baked pork shank with potatoes, salama with mashed potatoes. Among the desserts, the Tenerina cake stands out. The whole meal is complemented by a house wine.
Hostaria Savonarola – piazza Savonarola, 14 – 0532 208681
Strabassotti Osteria
Trattoria. This small, intimate, and cozy place in the center always registers fully booked tables, thanks to the few covers, wooden tables dressed in typical checkered tablecloths, and a relaxed and informal atmosphere, also due to the friendliness of the owners. The proposal faithfully follows the groove of tradition: cured meats with "pinzini," pumpkin tart with Parmesan fondue, tagliatelle with ragù, pumpkin cappellacci, macaroni pie, salama da sugo with mashed potatoes, mixed boiled meats, English soup, and Tenerina served with a scoop of ice cream. Limited wine list, light bill. Remember to book well in advance.
Strabassotti Osteria – via Fondobanchetto, 2/A – 0532 476877 – facebook
I Tri Scalin
Trattoria. This sign, just outside the center, turns fifty, where you breathe an atmosphere of yesteryear and where tradition reigns supreme. The environment is what you expect in places like these, with the classic bar counter and vintage furnishings. All the dishes from the repertoire are there, starting from the opulent macaroni pie in puff pastry and pumpkin cappellacci with ragù or butter and sage. Also noteworthy are the cappelletti in broth, the rich boiled meat trolley including the tasty salama da sugo, lamb chops on the grill. English soup and Tenerina cake to finish in style. Appropriate wines.
I Tri Scalin – via Darsena, 50 – 0532 760331
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