Editing Ferrara (section)

===Cuisine===
[[File:Ferrarese snack.jpg|thumb|Some food items easily found in Ferrara: "coppia" bread,<ref>{{cite web |title=Ferrara's bread – IGP |url=http://www.ferraraterraeacqua.it/en/flavours/typical-products/ferraras-bread-igp |website=Ferrara Terra e Acqua |access-date=27 December 2017}}</ref> "zia" [[garlic]] salami<ref>{{cite web |title=The Zia ferrarese Salami |url=http://www.ferraraterraeacqua.it/en/flavours/typical-products/the-zia-ferrarese-salami?set_language=en |website=Ferrara Terra e Acqua |access-date=27 December 2017}}</ref> and [[Cucumis melo|muskmelon]]<ref>{{cite web |title=Typical Melon from Emilia |url=http://www.ferraraterraeacqua.it/en/flavours/typical-products/typical-melon-from-emilia |website=Ferrara Terra e Acqua |access-date=27 December 2017}}</ref>]]

The culinary tradition of Ferrara features many typical dishes that can be traced back to the [[Middle Ages]], and that sometimes reveals the influence of its important Jewish community.

The signature dish is ''cappellacci di zucca'', special [[ravioli]] with a filling of [[butternut squash]], [[Parmesan]] and flavored with [[nutmeg]]. It is served with a sauce of [[butter]] and [[Salvia officinalis|sage]] or [[bolognese sauce]]. Another peculiar dish, that was allegedly cooked by Renaissance chef [[Cristoforo di Messisbugo]], is ''pasticcio di maccheroni'', a domed [[macaroni]] pie, consisting of a crust of sweet dough enclosing macaroni in a [[Béchamel sauce]], studded with [[Boletus edulis|porcini]] mushrooms and ''[[Bolognese sauce|ragù alla bolognese]]''.

The traditional [[Christmas]] first course is ''[[Cappelletti (pasta)|cappelletti]]'', large meat filled ravioli served in chicken broth. It is often followed by ''[[salama da sugo]]'', a very big, cured [[sausage]] made from a selection of pork meats and spices kneaded with red wine.

Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea. Pasta with [[clam]]s and grilled or stewed [[eel]] dishes are especially well-known. Popular food items include also ''zia'' garlic salami and the traditional ''[[Coppia ferrarese|coppia]]'' bread, protected by the IGP ([[Geographical indications and traditional specialities in the European Union|protected geographical status]]) label.<ref name=zhou>{{cite book | last1=Zhou | first1=Weibiao | last2=Hui | first2=Y. H. | title=Bakery Products Science and Technology | location=Oxford | publisher=Wiley-Blackwell | year=2014 | page=701 | isbn=978-1-11879-193-6 | url=https://books.google.com/books?id=bF7BAwAAQBAJ&pg=PA701 | access-date=24 March 2020}}</ref> Not unusual is the typical [[Kashrut|kosher]] salami made of goose meat stuffed in goose neck skin.

Local patisserie include spicy ''[[Panpepato|pampepato]]'' chocolate pie, ''tenerina'', a dark chocolate and butter cake, and ''[[zuppa inglese]]'', a chocolate and custard pudding on a bed of [[sponge cake]] soaked in [[Alchermes]]. The [[clay]] [[terroir]] of the area, an [[alluvial plain]] created by the river Po, is not ideal for wine; a notable exception is Bosco Eliceo ([[Denominazione di origine controllata|DOC]]) wine, made from grapes cultivated on the sandy coast line.<ref>{{cite web|title=Bosco Eliceo DOC|url=https://www.enotecaemiliaromagna.it/en/our-wines/doc-and-docg-wines/a/bosco-eliceo|publisher=Enoteca Regionale Emilia-Romagna|access-date=27 December 2017}}</ref>