Typical food: The Pearls of the Ferrarese area The rich gastronomic tradition unites perfectly with its valued wine production -the DOC wines of Bosco Eliceo- and it is based on the region's equally substantial agriculture. Green asparagus, the pears of Emilia-Romagna and the nectarine of Romagna have all been accorded an IGP, a georaphically limited certification of quality; also worthy of note are the fgarlic of Voghiera, rice from the Po Delta, the eels of the Comacchio lagoons, the carrot of the Ferrarese delta, the local watermelon, the melon of Emilia, violin squash, Ferrarese salami, and the clams of Goro. Once upon a time there was a dukedom where food was considered something special beyond mere nutrition: from the erly Renaissance the Estensi made their court famous for legendary banquets, and Ferrara and its hinterland a real paradise of flavours. Today this traditions is still flourishing, it is cultivated at home just as much as in the many restaurants and trattorias; it has always been a distinguishing mark of the warm hospitality of the area. The most famous simbols of the Ferrarese gastronomy are: 1. Bondiola 2. Salama da sugo 3. Salama da sugo di Madonna Boschi 4. Salame all’aglio 5. Cappelletti, caplit 6. Cappellacci di zucca 7. Ciambella ferrarese 8. Mandolini del ponte 9. Pasticcio di maccheroni alla ferrarese 10. Pampapato-Pampepato 11. Tirotta con cipolla 12. Topino d’Ognisanti 13. Torta ricciolina o torta di tagliatelle, taiadela 14. Acquadelle marinate 15. Anguilla marinata di Comacchio 16. Torta tenerina