Home | Typical Cuisine of Lidi Ferraresi – Agency Alba

Typical Cuisine of Lidi Ferraresi – Agency Alba

From comacchio's eels to goro's clams based dishes, come and taste the best proposal of Lidi ferraresi's gastronomy!

Lidi Ferraresi's gastronomy presents as principal ingredient the eel and all the specialities of territory. From comacchio to porto garibaldi and along all the coast of lidi ferraresi, there are a lot of restaurants, eating houses and taverns, with wonderful fish based menus. We should start with savoury starter: mussels, scallops, lobsters, mantis shrimps, clams, shrimps, ells and more. Than, we proceed, with a huge variety of first courses: risotti with eel or fish, spaghetti with crabs or crustaceans, fish soups and abundant and various grilled fish. We also have a lot of delicious desserts! You can come to visit us and taste all the flavours of our territory, or try making this dishes at home with our receipts!

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Comacchio's Eel

ingredients 600 gr eel 3 onions, vinegar, can of tomatoes, salt and black pepper, olive oil.  

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Eel Risotto

INGREDIENTS 600 ml vegetable, chicken or fish stock 100 g eel 2 tablespoons olive oil 1 small onion,

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The eel

The imposing landscape of the lagoons, now limited by past reclamation works, are the shelter of thi

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Bosco Eliceo wines - DOC

The vine was probably grafted in the Valli region in 1528, when the duke Ercole II d’Este marr

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Rice of the Delta - IGP

It is a very good way to “rinse” high-salinity and high-acidity fields that cannot be us

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Clams from Goro

Harvested and cooked by fishermen in the Sacca, clams represent all the wealth of flavours of the De

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Pampepato of Ferrara

During the 1600s, the nuns of the Corpus Domini convent in Ferrara, drawing on an old recipe created

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Ferrara's bread - IGP

Its origins are rooted in history. Before the 12th century bread in Ferrara had the classical shape

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Salama da sugo - IGP

The first records on the salama da sugo date from the 15th century, with a letter by Lorenzo il Magn

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The Zia ferrarese Salami

They were first mentioned in the recipe book belonging to Cristoforo da Messisbugo, master chef to t

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