A Short Drive from the Beach: The Culinary Treasures of Ferrara and Comacchio
Emilia-Romagna is the leading region in Europe for certified products: 45 DOP and IGP specialities, plus 30 wine designations. The latest addition is the Erbazzone reggiano IGP, in March 2026.
Behind the numbers are the names the whole world knows: tortellini and tagliatelle al ragù, Prosciutto di Parma, Mortadella Bologna, Parmigiano Reggiano, Aceto Balsamico di Modena, piadina romagnola.
And there is good news for those spending their holidays on the Adriatic coast of Comacchio: some of these flavours are just a few kilometres from your beach umbrella. In this guide you will find typical dishes to try at least once, the specialities of Ferrara and Comacchio that you will rarely find elsewhere, and some practical advice on enjoying them as a family.
Photo: lewismd13 / Flickr –Parmigiano Reggiano (CC BY-SA 2.0)
Why Emilia-Romagna is Italy’s Food Valley
They call it the Food Valley, and it is no mere slogan: no other region in Europe can boast as many certified-quality products.
The Emilia area, from Piacenza to Bologna, is the home of stuffed pasta, lasagne alla bolognese, the great cured meats and broths; Romagna, from the River Sillaro to the sea, is the realm of the piadina, Adriatic fish and home cooking. The boundary is a matter of convention, and the local villages enjoy friendly disagreements over recipes, but for those travelling through, the difference is felt on the plate: and that is an excellent reason to taste everything.
It is no coincidence that Pellegrino Artusi, the father of modern Italian cuisine, was born right here in Romagna, in Forlimpopoli: in these parts, food is culture before it is even nourishment.
Photo: Nerodiseppia / Wikimedia Commons – Tigelle of Modena (CC BY-SA 3.0)
Typical dishes of Emilia-Romagna to try at least once
Fresh pasta: tortellini, tagliatelle al ragù, lasagne and cappelletti
Thinly rolled egg-based pasta dough is the soul of Emilian cuisine. Here are the dishes you cannot miss:
- Tortellini in brodo: a festive dish, born between Bologna and Modena. It even has an official recipe, registered by the Dotta Confraternita del Tortellino at the Bologna Chamber of Commerce.
- Tagliatelle al ragù: the dish that brought Emilia-Romagna to the world.
- Lasagne alla bolognese: pasta dough, ragù and béchamel in a balance that is taken very seriously here.
- Cappelletti romagnoli: the stuffed pasta for special occasions in Romagna.
- Passatelli in brodo: breadcrumbs, eggs and Parmigiano, the comfort food that families have passed down through generations.
Cured meats and cheeses: from the great DOP products to gnocco fritto
On the Emilian-Romagnol charcuterie board you will find the best of the region: Prosciutto di Parma DOP, Mortadella Bologna IGP, Culatello di Zibello DOP and Squacquerone di Romagna DOP, the creamy cheese you spread on piadina.
On the side, shavings of Parmigiano Reggiano DOP and a few drops of Aceto Balsamico. Note the difference: the Aceto Balsamico Tradizionale di Modena DOP is aged for decades, while the Aceto Balsamico di Modena IGP is younger and for everyday use.
The best way to taste the cured meats is stuffed into gnocco fritto, tigelle or still hot crescentine.
When it comes to drinks, tradition is clear: a fresh and lively Lambrusco accompanies cured meats and gnocco fritto, while Sangiovese di Romagna is the natural companion for piadina, meat dishes and seafood cuisine.
From Street Food to Sweets: The Authentic Flavors of Emilia-Romagna
IGP piadina romagnola and seaside street food
Piadina is the quintessential street food of Romagna, protected by the IGP mark. It changes with geography:
- From Rimini: thinner and wider.
- From Cesena: medium thickness.
- From Ravenna and Forlì: thicker.
The classic filling is squacquerone cheese, arugula and cured ham, but every kiosk has its own speciality. On the coast it goes well with Adriatic fish: a paper cone of mixed fried fish by the sea is worth as much as a restaurant dinner.
Traditional desserts
Zuppa inglese, with custard, chocolate and savoiardi soaked in alchermes liqueur, is the Sunday dessert of Emilia-Romagna. In Ferrara the queen is torta tenerina, chocolatey and intentionally moist at the centre, while ciambella romagnola, to be dunked in sweet wine, rounds off festive meals in country homes.
The flavours of Ferrara and Comacchio: specialities just steps from the sea
Here is where the advantage of being on holiday by the Lidi Ferraresi really shows: some of the most original specialities of the region are born right in this province, and across most of Italy they are hard to find.
Ferrarese cuisine speaks Renaissance:
- Cappellacci di zucca ferraresi IGP: stuffed pasta with violina pumpkin and Parmigiano, served with butter and sage or ragù.
- Coppia ferrarese IGP: the twisted four-pointed bread that accompanies every meal.
- Salama da sugo IGP: a slow-cooked spiced sausage, served with mashed potatoes, the signature dish of Ferrarese festivities.
In Comacchio the star is the valley eel, fished from the lagoons surrounding the town. The most celebrated version is the traditional marinated eel, a Slow Food Presidium, still processed according to the historic method at the Manifattura dei Marinati, in the centre of Comacchio.
A few kilometres away, Goro is the capital of the grooved carpet shell clams, and in the lands of the Delta grows the Riso del Delta del Po IGP, perfect for fish risottos.
The best time for a festive tasting is the end of summer: between September and October, Comacchio and the villages of the Delta celebrate their valley produce and eel festivals. If your holiday falls in those weeks, it is well worth organising the trip.
Where to taste typical dishes on holiday: markets, festivals and trattorias
Some practical advice, designed for families travelling with children:
- Porto Garibaldi fish markets: to discover what arrives from the Adriatic every day.
- Village festivals: the simplest and most affordable way to taste local tradition in an atmosphere that children enjoy too.
- Inland trattorias: family-style home cooking.
- Coastal restaurants: fish dominates the menu.
With children, playing it safe is easy: tagliatelle al ragù, lasagne, piadina and gnocco fritto please everyone, and artisan gelato serves as the final reward.
For a gourmet day out, the tried-and-tested itinerary goes like this: morning in Comacchio among the canals and the Manifattura dei Marinati, a typical lunch in the centre, back to the beach for an afternoon swim. Ferrara, with its historic shops and cappellacci, is about an hour’s drive away and deserves a dedicated day.
Photo: plasticrevolver /Flickr – Lasagna (CC BY-SA 2.0)
The taste of the territory at Spiaggia e Mare
To taste the local flavours you do not even need to leave the village. The restaurant at Holiday Park Spiaggia e Mare offers fresh, local cuisine, with fish and meat dishes designed for the youngest guests too, and the on-site mini market allows you to bring the products of the territory directly to the table of your own mobile home or pitch.
Location does the rest: Porto Garibaldi, with its fishing harbour, is the ideal base for exploring the coast of flavours, with Comacchio just minutes away and Ferrara reachable for a day trip.
Photo: Nerodiseppia /Wikimedia Commons – Gnocco fritto of Modena (CC BY-SA 3.0)
