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GianPaolo V.

Molino Albergati (Provincia di Ferrara) - Emilia-Romagna

GianPaolo lives in Corporeno di Cento, a little town in between the provinces of Ferrara, Modena and Bologna.
Our Cesarino’s home is right in the middle the Po valley, surrounded by the rural landscapes typical of this area: farmhouses surrounded by stretches of coloured fields. GianPaolo lives in a recently restored nineteenth century house, full of character and history.

The great variety of ferrarese products can be traced both in the ancient farmers’ recipes, made of simple and natural flavours, as in those of the refined cooks of the Estense court. The meeting of these cuisines, one closer to the working-class and one more “noble”, born in the palaces, brings us a rich and varied food culture. “Ferrarese cuisine” - says our Cesarino - “is sensual, intellectual and capricious, because in this area the pleasures of the palate are satisfied with creativity and originality”.

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Right in the middle of the Po Valley

A journey through the culinary traditions of Ferraresi farmers

GianPaolo's Taste Experience begins with a taste of local tradition with a plate of typical ferraresi cold cuts. The garlic salami is the star of the show: it is made from selected cuts of free-range meat, minced and then seasoned with salt, black pepper and freshly ground garlic. On the same platter we also find farmer’s prosciutto with typical ferrarese bread.

Next, our Cesarino serves some delicious pumpkin 'cappellacci' in ragù sauce. These egg pasta parcels, the local version of ravioli, are stuffed with a delicate vegetable filling and served with typical Italian meat sauce. As a second course, the 'salama da sugo', a typical ferrarese cured pig salami. This dish, flavoured with spices and red wine, dates all the way back to the fifteenth century. At table the 'salama da sugo' is gently placed on a soft potato purée, a simple yet exquisite combination.

To finish, GianPaolo delights us with an ancient family recipe passed on from generation to generation: the ciambella, a ring-shaped cake similar to the Bundt.
  • Typical ferrarese cold cuts (garlic salami and farmer’s prosciutto)
  • Ferrarese bread
  • Pumpkin cappellacci al ragù (ravioli like pumpkin stuffed pasta with meat sauce)
  • Salama da sugo (typical cured salami)
  • Mashed potatoes
  • Ring-shaped cake