Delta del Po

The Po Delta is a region that can also be discovered through its cuisine. Here, water and land have met for centuries, giving rise to an extraordinary variety of local specialities, the result of a unique environment and traditions handed down through the ages. Amidst valleys, lagoons, countryside and coastal villages, the flavours take you on a true journey through the region.

Among the most iconic specialities, the Comacchio eel undoubtedly stands out, a symbol of an ancient and distinctive cuisine, still today the star of recipes that tell the story of the valleys and traditional fishing. Alongside it are the Goro clams and the catch from the Adriatic, bringing the scents of the sea and the lagoons to the table.

But the Delta also surprises with its produce. Mesola asparagus, radicchio grown on sand and Delta rice are grown in soil made fertile over the centuries by the sediments of the great river. And then there is the pumpkin, the star of many traditional dishes, from cappellacci to gnocchi, right through to the most creative preparations.

There is no shortage of excellence linked to artisanal production and ancient local recipes: from Ferrara’s ‘coppia’ to ‘salama da sugo’, via cheeses, cured meats and products that preserve the most authentic flavours of Emilia-Romagna. Rounding off the journey are the famous Vini delle Sabbie, such as Fortana, wines that are produced in sandy soils near the sea and which capture the very soul of the Delta.

However, the food and wine of the Po Delta is not just about tasting: it is an experience. Throughout the year, the region hosts numerous events that combine nature, flavours and the exploration of the landscape. From sunset aperitifs amongst the pink flamingos in the Campotto Oasis to excursions through reed beds and valleys, right up to itineraries combining nature and flavours along ancient paths, every event becomes an opportunity to experience the Delta in an authentic way.

Discovering the Po Delta through its flavours means coming into contact with a culture characterised by a slow pace of life, traditions and a deep connection with the environment. A region to be savoured with all the senses, one dish at a time.