The culinary identity of Ferrara is preserved with archival precision within the historic walls of Leon d'Oro, where the pasticcio di maccheroni reigns supreme. This signature dish features a sweet, laminated shortcrust pastry that encases a savory interior of macaroni, white ragù, and truffle, creating a complex interplay of sugar and salt. The aroma of nutmeg and aged cheese rises from the golden crust, which breaks away to reveal a creamy, decadent center. Equally impressive are the cappellacci di zucca, hand-folded pasta pockets filled with roasted butternut squash that has been puréed to a silky consistency. The technique involved in the pasta’s construction ensures a resilient, al dente texture that stands up to the richness of the sage-infused butter. Every element of the menu reflects a philosophy of honoring Estense court traditions while employing modern standards of ingredient sourcing. The meal concludes with the panpepato, a dense, spiced chocolate cake.