The Abbey Pomposa Restaurant

The Abbey Pomposa Restaurant consists of two air-conditioned rooms, the overall availability is about 100 seats on the inside. In addition there are 30 external seats under the bell tower of the abbey. The specialties of the restaurant provide a wide range of appetizers and main dishes including stuffed pastas , produces its own typical of Emilian cuisine served with different sauces depending on the availability of raw materials. Meats quality are accompanied by ” pinzini ” , typical of the cuisine of Ferrara. Particularly excellent and varied is the range of meat: beef , tender fillets from the succulent Florentine with exclusive use of selected meats from local producers, somarino for the preparation of wet and stews and lamb depending on season and availability. A limited menu of fish , basic but very nice, complete the offer at the request of our valued clients. The wine list includes about 100 national brands and 20 foreign labels. The selection of wineries and wines covering almost all the national territory and offers a range of products where quality is the sole criterion for selection.

Contact us

Via Pomposa Centro, 16, 44021 Codigoro (FE)
Closed on Tuesday
0533719078 – 3338708651



Tagliere di salumi con piadina
(Selection of cured meats with flatbread)
Melanzane alla parmigiana
(Aubergines parmesan)
Speck d’oca con pecorino di Pienza
(Smoked goose breast with pecorino cheese)
Sformatino di zucchine con crema al provolone
(Zucchini flan with provolone cheese cream)
Insalata di mare con patate pomodorini e olive taggiasche
(seafood salad with potatoes, little tomatoes and olives)
La nostra pasta tirata al mattarello
(Our Handmade pasta spread whit the rolling pin)
Cappelletti al ragù o alla panna
(Cappelletti with beef ragout)
Caramelle di fagiano al profumo di scalogno
(Candy of pasta pheasant stuffed flavored with shallots)
Cappellacci di zucca al ragù
(Capellacci stuffed pumpkin with beef ragout)
Tagliatelle al germano
(Taglatelle with wild duck ragout)
Tagliolini paglia e fieno al prosciutto di Parma
(Tagliolini straw and hay with ham of Parma)
Spaghetti alla chitarra con mazzancolle cappesante
pomodorini e olive taggiasche
(Handmade spaghetti with prawns, scallops, little tomatoes and olives)
Fagottini di branzino con granchio e zucchine
(Little bags of pasta sea bass stuffed with crab and zucchini)
Secondi piatti
(Main courses)
Tagliata di manzo
(Steak cut)
Filetto di manzo alla griglia
(Fillet of beef grilled)
Misto di carne di maiale alla griglia
(Mixture of pork grilled)
Straccetti di filetto di manzo con radicchio
(Fillet strips with chicory)
Soaso al forno con patate
(Baked rhombus with potatoes)
Anguilla di Goro ai ferri
(Eel grilled)
Cappesante gratinate
(Grilled scallop)
Fritto misto di pesce (solo mezzogiorno)
(Fried fish – lunch only)
Tavolozza di formaggi misti
(Mixed cheese)
Insalata mista
(Mixed salad)
(Big salad)
(Vegetables in vinaigrette)
Patate al forno
(Backed tomatoes)
Verdure alla griglia
(Grilled Vegetables)