Delta cuisine is peasant food that has become noble. Dishes born to feed families of fishermen and farmers, today celebrated in gourmet restaurants. But the best versions remain those of grandmothers.
Pumpkin cappellacci
Fresh pasta filled with pumpkin, amaretti and mostarda. A perfect balance between sweet and savory. You dress them with butter and sage, or with a light ragù. They are Ferrara cuisine overlooking the Delta.
Canarola risotto
It’s called that because of the reeds that grow along the rivers. It’s a risotto with frogs, an ancient dish that few know how to prepare today. We tasted it in a hidden trattoria, and we never forgot it.
Stewed eel
Eel cut into pieces, slowly cooked with tomato, onion and bay leaf. It’s the symbolic dish of Comacchio. Served with polenta, it’s an experience.
Bigoli in salsa
Thick pasta dressed with onion and anchovies. Simple, intense, perfect. It’s the dish of vigils, of lean festivities. But we eat it all year round.
Where to taste them
n trattorias off the tourist circuits. Those with paper napkins and generous portions. Ask us: we have our favorite places.
