Create your holiday
Food and wine
Fragrances, flavours and typical culinary traditions, with European awards granted: IGP (Protected Geographical Indication), DOP (Protected Designation of Origin), DOC (Controlled Designation of Origin).
The Po Delta Park is a crossroads of food and wine itineraries, enriched by events, festivals, and typical taverns, inviting an exclusive journey into the heart of local culinary tradition. Every stop becomes an opportunity to savor the history and identity of a place where food is culture, passion, and heritage to preserve.
In this context, as many as 17 recognized specialties compete for the compliments of those tasting them for the first time: the 17 Pearls of Ferrara, famous products from local traditions described by the European IGP, DOP, and DOC labels.
Comacchio among the 17 Pearls of Ferrara territory
Named for their significance in the local economy and tradition, the 17 Pearls of Ferrara are the result of efforts to promote and protect the local agri-food specialties, carried out by the Province of Ferrara and the Ferrara Chamber of Commerce.
The strong bond between the land and its typical productions can be traced back to ancient texts, which often explicitly refer to products still present in Ferrara’s culinary tradition today.
To safeguard this heritage, local producers, organized into committees, initiated procedures for the recognition of EU labels like PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), which the European Union created to protect "special" products from counterfeiting.
To this date, the products that can boast the EU recognition include the internationally renowned Ferrara’s bread (Coppia Ferrarese) (PGI), the Pear of Emilia-Romagna (IGP), Peaches and Nectarines of Romagna (IGP), the Asparagus from Altedo (IGP), Bosco Eliceo wines (PDO), the Ferrarese Cappellacci with pumpkin (PGI), the Pampapato or Pampepato from Ferrara (PGI), the Rice of the Po Delta (PGI) and the Salama da sugo (PGI).
Currently under review by the competent bodies and awaiting EU recognition are: the Clam Goro, the Ferrarese Watermelon, the Melon from Emilia, the Carrot from Ferrarese Delta, the Ferrarese “Zia” (Aunt) (garlic salami) and the Garlic of Voghiera.
Food and wine tours at Comacchio's Lidos
Discovering a region through its cuisine and flavours is a way to experience a holiday that combines the pleasure of good food to the beauty and traditions of a place.
The Po Delta Park and the Lidi di Comacchio offer numerous itineraries to explore typical local products and recipes. Culinary events, festivals, and characteristic inns complete the flavor landscape, offering a delightful journey into the gastronomy of the Park.
We’ve selected some delicacies to satisfy your taste buds during your vacation. Along with our recommendations, here are the locations that celebrate the selected specialties through festivals and culinary events:
• SEAFOOD CUISINE
The products of seafood cuisine are a source of pride for the region and a more than valid reason to spend a weekend in our area. Indeed, an entire weekend is necessary because there are so many fish dishes to try! Starting with the famous marinated fish, from the sea or the lagoons, followed by fish stews, and finally eel. Here, flavor is the protagonist.
Marinated fish is one of the most well-known and ancient specialties of our territory. Celebrated for its saltiness and the perfect balance between sweetness and acidity, it’s the result of centuries of refining preparation techniques. Sardines, anchovies, and acquadelle from the sea, anchovies and eel from the lagoon, are the products prepared through marination. Usually enjoyed as an appetizer, these delightful bites encapsulate the essence of Comacchio’s culture and history, attracting not only food lovers but also those eager to discover the deep roots of this community. The Festa dei Pesci Marinati is held in April, a great time to visit our town, warmed by the spring sun. Throughout the year, our evocative Manifattura dei Marinati remains a point of interest, rich in history, where you can sometimes see the marination specialists at work.
Fish stews are another typical dish of the local and Riviera culinary tradition: a true gastronomic treasure reflecting the richness of the Comacchio Lagoons and the Adriatic Sea. This rich and flavorful soup, often made with local eel or bream, but also with mussels or clams, is slowly cooked in an aromatic broth with tomatoes, garlic, herbs, and a touch of vinegar. Preparing the guazzetti is an art that requires knowledge and respect for the fish, with a slow cooking process that enhances the flavors and textures. Served in almost all typical restaurants in the area, the fish stew tells the story of a community closely tied to its waters, celebrating the simplicity and purity of the sea’s flavors.
Eel is perhaps the most famous animal of our lagoons, but also the most delicate. The traditional fishing of this precious species has deep roots, and to honor its significance, we’ve created a boat experience to tell its story as an iconic activity of local customs. The Eel Festival in October remains a popular event, with markets, activities, and delicious specialties.
• SALAMA DA SUGO
Salama da Sugo is the Queen of Ferrarese cuisine, an undisputed symbol of Ferrara. This dish is made from a secret recipe that includes pork, spices, and red wine. After a long aging process, it becomes perfect for creating dishes with a strong yet elegant flavor. Try it in Buonacompra, Madonna dei Boschi, and Portomaggiore.
• FERRARESE 'VIOLINA' SQUASH
Named after its elongated shape resembling a musical instrument, the "violina" squash has delighted the 'Este' family since the Renaissance. It is mainly used in the filling of cappellacci, handmade pasta parcels typical of Ferrara. Between July and August, Bondeno, Coronella di Poggio Renatico, and San Carlo host festivals dedicated to squash and cappellacci.
• DOP WINES OF THE BOSCO ELICEO
Called THE WINES OF THE SANDS due to the unique location of the vineyards: these plants grow strong and healthy on a special soil, rich in fossilized sands from ancient Pliocene forests. This terroir gives the wines surprisingly intense aromatic profiles and notable finesse. Among the most cultivated varieties are Fortana, a tart and savory ruby red wine, moderately tannic and excellent with eel; Merlot, which is elegant, savory, and velvety; and Sauvignon, a fresh, elegant, and savory wine, perfect with seafood dishes, such as seafood risotto.
The limited production and meticulous winemaking process make the wines of the Bosco Eliceo Sands true oenological gems, prized for their ability to encapsulate the history and geology of this fascinating corner of Italy.
• CLAMS OF THE LAGOON
Located along the coast, the Goro and Comacchio lagoons provide the ideal habitat for clams. These landscapes not only serve as a reference point for clam-based cuisine but also offer the perfect backdrop for cycling tours or small boat trips. Early morning visits to the fishing ports will impress you with the variety of fish on display. Freshwater and saltwater species: acquadelle, mullet, gobies, mollusks, crustaceans, scallops, valley shrimp, mantis shrimp, and eels.
No matter which itinerary you follow, don’t miss the atmosphere and flavors of the typical restaurants in the Po Delta Park. Here, you can savor the tastiest traditional dishes, such as grilled scallops, shrimp, sole, and eel, seafood soup, marinated fish from Comacchio, and rich appetizers of clams and mussels - exquisite Mediterranean "coquillages" that rival the flavors of the Atlantic.
Furthermore, here you can experience a suspended time, filled with ancient traditions and creative reinterpretations. You can lose yourself in the scents of the sea or lift your eyes to be amazed by the fishing memorabilia displayed in the trattoria halls. Take advantage of a warm ray of sunshine on your skin while enjoying a fresh appetizer with your feet in the sand.
Cuisine is one of our expressions: Whatever vacation you are imagining, don’t miss the experience of a tasting.
The care and love of local operators will guide you on a journey to discover a unique culinary heritage, a perfect blend of land and sea. Treat yourself to a tasting of these local products, perhaps immersed in the breathtaking landscapes that only the Po Delta can offer.
