The first step consists in plunging the salama in a warm water bath for one night, in order to soften the outer encrustation, which are succesively to be softly brushed away.

Then it must be plunged in a pot with water (it is better to wrap it up in a patch of thin cloth), avoiding to let it touch the bottom of the pot: a wooden rod leant against the borders of the pot will sustain the salama by means of its string itself.

The water has to boil for more than 4 hours, having the care of filling up, but avoiding to stop the boiling.

The bowel must not rip, otherwise its gravy would irreparabily be lost. If baine-marie is preferred, the cooking time must be prolonged.

The special cooking plastic bags could also be used to enwrap the salama. Once the cooking is over, remove the string, cut it at the apex, so as to get an opening which will allow to pick up the soft mixture with a spoon.

It is recommended not to cut it into slices, except it is to be served cold with melons or figs. It is ideal to serve it hot together with mashed potatoes.

It is adviseable to match it with the D.O.C. red Fortana of the Bosco Eliceo.

INGREDIENTS for 5-6 persons

1 packet of 500 g of cappellacci with pumpkin filling; 120 g of smoked goose breast; 100 g of shelled almonds; 125 g of butter; flakes of “grana padano cheese”.

PREPARATION:Cut the almonds in flakes, and roast for a few minutes in a frying pan. Cut in little slices the smoked goose breast and brown in the butter, avoiding frying it. Cook pasta in a lot of salted water, and when the cooking is finished, stir into the pan blending the almonds to get an amalgamated sauce. Serve with flakes of “grana padano cheese”.

INGREDIENTS

- 200 gr of flour, 100 gr of sugar, 100 gr of bitter cacao, 150 gr of almonds toasted, 50 gr of fruit candita to pezzetti, 3 gr of cinnamon in powder, 2 gr of nail of garofano, 100 gr of chocolate fusing for the cover.

PREPARATION: Pampepato must be made at least 12 hours in advance. Ideally it should ripen 3 to 4 days. Keep tightly wrapped at room temperature. It freezes very nicely (before cloaking in chocolate).Butter and flour a cookie sheet. Preheat the oven to 300°F. In a large shallow bowl, thoroughly mix the flours, baking powder, baking soda, candied fruits, figs, and nuts. In a small saucepan set over medium heat blend the water, sugar, ground chocolate, and cocoa to a cream-like consistency. Do not let it boil. Cool about 15 minutes and stir in the spices.Make a well in the dry ingredients, filling it with the chocolate mixture. Stir with a wooden spoon to combine everything, taking care not to overmix. It will be a very sticky dough. Use a rubber spatula to make two round mounds of the dough on the cookie sheet, spacing them about 3 inches apart. Each should be no more than 6 to 7 inches in diameter. Smooth the mounds.Bake the cakes 1 hour and 25 minutes, or until a tester inserted in center of one comes out clean. Cool to room temperature on the sheet. Then wrap the two cakes in plastic wrap and let them ripen at room temperature 12 hours to 4 days.
Lay out a sheet paper towels under a cake rack. Set the cakes upside down on a rack and spread an almost transparent film of melted chocolate over the bottom of each. Once it has hardened, flip the cakes over and spread a slightly thicker film over the rest of the cakes. When the chocolate hardens, rewrap the cakes and store them at room temperature.

INGREDIENTS.:

- 500 gr di flour, 40 gr di brewer's yeast, water, salt, oil.

PREPARATION: put the floar and put the brewer's yeast, the water and salt. Mix these ingrediets, and make pasta square about 15 cm. Make leaven. Frythe pinzini in oil very hot; They are very good with cheese and a dish of sliced salami.

For Easter it is of ritual this typical ferrarese cake that is used to taste also to fine lunch soaked in a good red wine. .

INGREDIENTS

- 500 gr of flour, 2 eggs, 200 gr of butter, 250 gr of sugar,latte, brewer's yeast, rind of lemon, sugar in granelli. .

PREPARATION: pasted the flour with eggs, the fused butter, the sugar, the milk. You add brewer's yeast and the rind of grated lemon and stirred until obtaining a enough hard compound. Pulling the paste with the palm of the formed hands a cord and knits of it the extremities so as to to design a large ring to you. Put sugar rubber ring in granelli and cook it at 250 degrees for approximately three quarters of hour.