Ferrara and surroundings between sport and nature

Destra Po - Percorsi cicloturistici - Ferrara

Ferrara and surroundings: what is there to do?

  • Cycle paths for tourists who love cycling and mountain biking:
    The Destra Po is a 120 km long cycle route following the river. It starts from Stellata di Bondeno and ends in Gorino (in the region of Ferrara). The route is flat and therefore suitable for both adults and children. Immerse yourself in the quiet of nature and relax, enjoying the de-stressing effect of Slow Tourism.
    The route is divided into 5 stages:
  • Stellata-Pontelagoscuro (Km 35)
  • Pontelagoscuro-Ro (Km 16)
  • Ro-Serravalle (Km 26)
  • Serravalle-Mesola (Km 20)
  • Mesola-Gorino (Km 16)
  • Sailing centre at the Lido di Volano: go out in catamarans and sailing boats. For lovers of extreme sports there are centres where you can hire windsurfing and kitesurfing equipment.
  • Horse riding treks.
  • Nordik walking in the green and pleasant pinewood at the Lido di Volano.
  • Valle Gaffaro airfield for tourist flights over the Delta del Po.
  • Karting circuit, motocross racetrack and International Raceway track.
Passeggiate a cavallo al Lido di Volano Passeggiate a cavallo al Lido di Volano
Horse riding treks - Camargue horses at the Lido di Volano
Windsurfing al Lido di Volano Kitesurfing al Lido di Volano
Water sports at the Lido di Volano: from sailing to kitesurfing
Aviosuperficie Valle Gaffaro Aviosuperficie Valle Gaffaro
Valle Gaffaro - Airfield for tourist flights
La Challenge - Ferrara
The Challenge - Ferrara
Festivals and Wellness centres
  • Discover local produce at the eel festival in Comacchio, the asparagus festival in Mesola, the clam festival in Goro, the Delta rice (PGI status) festival in Jolanda di Savoia and the strawberry festival in Lagosanto.
    Take good care of yourself and relax in a wellness centre. The area offers wellness gardens, spa and beauty centres, thermal treatments and medical spas.
Wellbeing starts from the table: examples of typical products of Ferrara:
  • Pumpkin cappellacci (stuffed pasta) or "Caplazz" are referred to as “pumpkin tortelli with butter” in the Renaissance recipe book Scalchi, used by the Este family in Ferrara.
  • Cappelletti or "caplit" in broth is a traditional dish from the Emiglia Romagna region of Italy and adored in the Ferrara area.
  • Coppia ferrarese or "Ciupeta" (PGI status): the history of this local bread dates backs to 1536 and an important dinner hosted by Messer Giglio for the Duke. From this point on there are references to a twisted-shaped bread.
  • Ciambella or "brazadela": this rustic, dry cake is flavoured with lemon and served all year round in both the city and countryside. It is dipped into local wines.
  • Comacchio Fish basin eels: the strong taste of the Delta comes from an intense, millennium-long marrying of land and water, dry and wet, people and the sea.
  • Voghiera garlic (PDO status): in and around Ferrara Voghiera garlic is an indispensable part of every dish. It is used in particular in fish dishes or to add flavour when preparing sausages such as salami and pancetta.
  • Mesola green asparagus (PGI status): almost 40% of Emilia-Romagna’s asparagus production takes place at the foot of the River Po, due to the sandy soil and the prevalence of water.
  • Ferrara’s Pampepato or "Panpapat" is a cake with a very unusual history, flavoured with a pinch of history and aromatic spices.
  • Red radicchio or "radic": the sandy land of the Delta is perfect for growing radicchio and farming has continued here for several years.
  • Rice of the Delta del Po (PGI status): the precious grain arrived in what is considered the Italian Camargue in around 1500. The rice was well suited to the Ferrarese land, particularly in Jolanda di Savoia which produces rice of exceptionally high quality.
  • Salamina or salama da sugo: this old dish was first referenced in a letter from Lorenzo de' Medici to the Duke Ercole I d'Este, in which the former thanked the prince of Ferrara for the salama da sugo, which he had very much enjoyed.
  • Salama da tai is a type of sausage. Produced in the winter months, it is matured for at least six months in cold rural houses (with no heating) before being eaten. This period of maturation brings out the best of its flavours and aromas.
  • Torta tenerina or "tacolenta" is a local chocolate cake. Traditionally the cake is thin and has a creamy middle, giving the dessert its name.
  • Bosco Eliceo Wine (PDO status): over time a wine tradition has been established in Ferrara using the Golden Grape variety. The origins of the variety appear to date from the thriving Etruscan town of Spina.
  • Goro clams: at the outermost edge of the province of Ferrara is Goro cove, an ideal habitat for countless fish species, including mussels and clams.
  • Pumpkin: pumpkins from Ferrara are known as "violina" due to their intense, orange-coloured pulp. Compact, sweet and firm, the pumpkins grow in unique, organoleptic land, producing a high-quality product.
  • Zabov Moccia: this liquor is produced in the city of the egg "Zabaglione". The typical Italian recipe uses milk, fresh egg yolks, sugar and a small amount of alcohol. It has an alcohol content of 15% and a pleasant taste of brandy