Madonna Boschi Festival of Salamina da Sugo al Cucchiaio

The festival of Ferrara's symbolic cured meat

In Madonna Boschi, a small hamlet in the Municipality of Poggio Renatico in the province of Ferrara, the beginning of autumn has for decades coincided with an unmissable event for lovers of good Emilian cuisine: the Festival of Salamina da Sugo al Cucchiaio. For almost three weeks, from the third weekend of September to the first days of October, the village transforms into the capital of a product that is a true gastronomic symbol of the Ferrara territory.

What is salamina da sugo

Salamina da sugo (or salama da sugo) is a traditional sausage from the province of Ferrara, now protected by the PGI (Protected Geographical Indication) mark. It is prepared with lean and fatty pork cuts—neck, jowl, belly, tongue, and liver—seasoned with wine and natural aromas, then stuffed and left to age for a long time, even over eight months. The slow and delicate cooking lasts several hours: the result is a soft and intense pulp that is literally enjoyed "with a spoon," accompanied by classic mashed potatoes. It is an identity dish, linked to the peasant tradition of the Po Valley, which is celebrated with pride in Madonna Boschi.

A festival made by volunteers

The heart of the event is the Pro Loco Madonna Boschi della Salamina da Sugo al Cucchiaio APS, the association that has been organizing the event for years, mobilizing dozens of volunteers. They are the ones who prepare not only the salamina in the kitchen but also the cured meats, homemade first courses, and desserts that make up the rich menu. The festival takes place indoors, at the Palasalamina, an equipped facility that guarantees service even in bad weather, and continues with some final evenings with limited seating at the Pro Loco headquarters. The village has even dedicated a small monument to the salamina, created by local volunteers.

What to eat

The menu revolves around the queen of the festival, but offers much more. Among the appetizers, you'll find the grand gala of local cured meats, salamina carpaccio with balsamic vinegar, and a trio of salamina dishes; among the first courses, the standout dishes are fagottini with salamina ragù, nettle gnocchi, and baked lasagna with pumpkin purée. The main course remains, of course, the salamina da sugo al cucchiaio served with mashed potatoes, also offered in the "gran salamina" version along with cotechino, cold cuts, and grilled meat. A table that tells the entire gastronomic tradition of the lower Ferrara region.