Bread is certainly to be mentioned as one of the most typical gastronomic specialities of Ferrara Province. Its characteristic shape, the so-called "ciupeta", is the fruit of the special skill of Ferrara's bakers and housewives. It was also celebrated by our Renaissance humanists, thus it is also present at the Leningrad Gallery in the "Gana marriage" of Garofalo.

Among the first course dishes are worth to be mentioned: tagliatelle, cappelletti and cappellacci. Original tagliatelle date back, according to the legend, to the wedding of Alfonso I d'Este and Lucrezia Borgia. They were prepared by the court cook, Cristoforo da Messisbugo, as a gift recalling the brides's blond and long hair. Cappelletti in broth date back to the XVIII century. They have a tricorn shape and their filling make them different from Bologna's tortellini. Cappellacci  have the same shape of cappelletti (though they are quite larger), but their filling is a mixture of pumpkin, Parmesan cheese, nutmeg and bread crumbs.

Among second course dishes stands out from the others. It is a round-shaped salame made up of meat with wine, brandy and spices.

Typical cakes: the Pampepato or Panpapato This is an old tradition, round-shaped cake baked in oven, made of chocolate, almonds, pieces of candied cedar and covered with chocolate. It is generally proposed during the last week of the year, traditionally at Christmas time, and disappears after the Epiphany day. It is nevertheless always avaliable for tourists who know its existence. Among the local cheeses, it is worth to mention the Grana Padano. Bosco Eliceo wines (whose vines have been imported from Burgundy since the Estense period) include Bianco del Bosco, Fortana, Merlot and Sauvignon.