Michelin Guide

"An unmissable highlight for anyone wanting to sample the best of Ferrara's cuisine. The chef pays tribute to local specialities such as: butternut squash cappellacci, pasticcio di maccheroni in crosta di pasta frolla (a type of maccheroni pie) and salama da sugo (a kind of large saucisson)."

Michelin Guide

"A must do for those who want to discover the great cuisine of Ferrara, the chef makes an extraordinary tribute to pasticcio di maccheroni in a pastry crust, the salama da sugo and many other delicacies."

Michelin Guide

"A must do for those who want to discover the great cuisine of Ferrara, the chef makes an extraordinary tribute to cappellacci di zucca."

Valeria Martalò

"The best cappelletti in brodo can be enjoyed at Ca 'd'Frara. In this trattoria cappelletti are a real must, presented in the classic version in brodo or dry and accompanied by typical traditional sauces."

Manuela Di

"Comes the salama da sugo: it brings back all the luxuriousness of Emilia Romagna. I found it excellent because it reminded me a lot of sausages with sauce made by my grandmother in the South, which was a pleasant association."

Giovanni Zullo

"Don't be fooled by the modern ambience, this restaurant in Ferrara is the bastion of town's tradition: hung prosciutti, salami and pasticcio di maccheroni."

Daniela Marfisa

"A good example of traditional flavors in the center of Ferrara. For us, a "must have" was Pasticcio di maccheroni all’uso di Ferrara (in sweet pastry)."

Daniela Marfisa

"A good example of traditional flavors in the center of Ferrara. For us, a "must have" were Cappellacci di zucca con ragù alla bolognese."

Alyx Cullen

"Ca’ d’ Frara introduced me to gnocco fritto, a simple bread dough that is deep fried into a delicious fritter. I would be happy eating a basket of them for dinner any night."

Ospitalità Italiana

"Recommended for those who wish to eat alla Ferrarese: typical local salumi with "pinzin"."