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The 17 Pearls of Ferrara territory


Named after their importance in the economy and local tradition, the "17 Pearls of Ferrara" are the result of the enhancement and protection of typical local food undertaken by the Province of Ferrara and the Chamber of Commerce of Ferrara.

Evidences of the strong bond between the territory and typical products are found in many ancient texts, in which there explicit refers to products that are still part of the culinary tradition of Ferrara.

In order to safeguard this heritage, local producers have started in committees the procedures for the recognition of Community Trade Marks PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), specially designed by the European Union to protect " Special " productions from counterfeiting, disciplined in EEC Reg. 510/06.

To this date, the products that can boast the EU recognition are Ferrara’s bread (Coppia) (PGI), bread internationally renowned, the Pear of Emilia-Romagna (IGP), Peaches and Nectarines of Romagna (IGP), the Asparagus from Altedo (IGP) and Bosco Eliceo wines (DOC). 
These products are studied by the competent bodies await EU recognition are: the Clam Goro, the Ferrarese Watermelon, the Melon from Emilia, the Carrot from Ferrarese Delta, the Salama da sugo, the Ferrarese “Zia” (Aunt) (garlic salami), the Rice of the Po Delta, the Garlic of Voghiera, the Ferrarese Cappellacci with pumpkin, the Pampapato-Pampepato from Ferrara.


Related Topics

Peach and Nectarine from Romagna - IGP
Peach and Nectarine from Romagna - IGP
The towns' areas around Ferrara where peaches and nectarines grow are: Argenta, Cento, Codigoro, Massa Fiscaglia, Poggio Renatico, Portomaggiore, Sant’Agostino, Tresigallo and Voghiera.Recent studie...
Bosco Eliceo wines - DOC
Bosco Eliceo wines - DOC
Over the centuries, wine growing in Ferrara has always identified itself with the Uva d’Oro vine variety, whose origins seem to date back to the Etruscans of the flourishing city of Spina.The vine g...
The Salami Ferrarese
The Salami Ferrarese
This garlic salami, mentioned in Renaissance times, is traditionally prepared from the 30th November, the feast of St. Andrew, until the end of January, and is made following the recipe handed do...
The
The "Zia Ferrarese" Salami
The origins of the "Zia Ferrarese" are very ancient and can be mostly traced to the late Renaissance period.The first mentions in preparations similar to the current product were found in the recipe b...
Salama da sugo or Salamina
Salama da sugo or Salamina
The origins of its name are lost in the mists of time, when it appears for the first time in a letter from Lorenzo de' Medici to Duke Ercole I d'Este, where the Magnificent thanked the Prince of Ferra...
Po Delta Rice - IGP
Po Delta Rice - IGP
The rice, a precious cereal, comes in the so-called Italian Camargue around the year 1500. Here it roots perfectly and is an atypical rice-growing in Italy: a rotational one, but whose products have a...
Clams from Goro
Clams from Goro
At the extreme edge of the province of Ferrara, there is the Sacca di Goro, which is the ideal habitat for many species of fish and, in particular, clams and mussels. The mussel farm, among which...
Pear from Emilia Romagna - IGP
Pear from Emilia Romagna - IGP
The area facing the Po River holds a predominant position in pear production both in quantity and quality. Today it is a particularly appreciated fruit because of its delicate and sweet taste, but wit...
Pampepato or Pampapato of Ferrara
Pampepato or Pampapato of Ferrara
Ferrara's Pampepato cake has a very special past, laced with a pinch of history and fragrant spices but it is not "pepato" (peppered) at all.During the 1600s, the nuns of the Corpus Domini convent in ...
Melon from Emilia
Melon from Emilia
News about melons grown in the Ferrarese countryside first came from Cristoforo da Messisbugo, chef to the Este family, who recounted that this fruit was widely grown both in the city and the surround...
Coppia Ferrarese – Ferrara’s bread - IGP
Coppia Ferrarese – Ferrara’s bread - IGP
The history says that in the year 1536, during an important dinner party offered by Messer Giglio to the Duke of Ferrara, people started to talk about “crooked or twisted" bread. This is the birth o...
Ferrarese watermelon
Ferrarese watermelon
From the early 1300's to the mid 1500's, watermelons were served at the rich banquets at the court of the Este family.Water melons have always played an important role in this area and are grown in th...
Ferrarese Cappellacci with pumpkin
Ferrarese Cappellacci with pumpkin
The “Ferrarese Cappellacci with pumpkin” were first mentioned in recipe books dating back to the Renaissance period, when these delicacies were prepared for members of the Este family and were cal...
Carrots from the Ferrarese Delta
Carrots from the Ferrarese Delta
Carrots have ancient origins, but only from the Renaissance they begin to grow steadily in Europe and to obtain tasty varieties. Carrots prefer temperate climate and soils of the plains, possibly fres...
The green Asparagus from Altedo - IGP
The green Asparagus from Altedo - IGP
In the fertile land in the mouth of the Po River, naturally sandy and rich in water, it is concentrated about 40% of the Emilia-Romagna asparagus production. The waterside municipalities in the provin...
The Eel from Comacchio Valleys
The Eel from Comacchio Valleys
Strong flavours, those of the Delta, that come from the intense, millennial coexistence between land and water, between the dry and the wet, between the people and the sea.In Comacchio Lagoons eels fi...
Garlic from Voghiera - DOP
Garlic from Voghiera - DOP
Garlic plays an important role in the typical cuisine of Ferrara because it matches many different tastes, especially fish dishes, as well as to cured meats like salami and bacon.The garlic of Voghier...






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