Da Santo - FERRARA

I like there is always quiet place you can stay when you want no one asks you to leave the table very kind even the owners

I'll be back for work. little soundproofed window. large parking for everyone.

We just ate but we found ourselves very well

Local a little cold as temperature but very good food.

Lunched today with my son. Local in the norm, neat and clean. My son asks a plate of pumpkin chaplains to the ragù, I would have liked a pizza but on Monday, the girl who is preparing to take the order, the pizza service is not active. I then spread over a hot and cold fish appetizer and a squirrel spaghetti. After a long wait of about half an hour, we are served the dish of pumpkin chaplains and my hot and cold appetizer... I was sick enough to see him. The dish was composed of two prawns in a skewer and a bowl of mussels, clams, shrimps with tomato sauce, with regard to the warm part of the appetizer and a shell of Santa hood without mollusc used for the cocktail sauce and a sea salad consisting of mussels, clams, shrimps, seppioline, and a mountain of sticks (fats of crab. The mussels are sgusciate and half-shell undisputably frozen cylene, frozen clams of the Pacific both those with shells and shells, always shrimps of indopacific origin sgusciati and frozen, like the sepialine of the Indian Ocean of course frozen. We don't talk about crab sticks...they haven't been used for decades for obvious reasons. The frozen Argentine prawns, grilled and heated to the microwave... Already I was thinking where would be the difference between the appetizer and the spaghetto to the rock.... .... after long wait, arrives the spaghetti implanted in a bowl shaped like a shell at about half of the same to leave space to the garnish... or a spoonful of balsamic vinegar cream....obviously spaghetti (cotti quite well seasoned with the same fish of the antipasto with a light sprinkling only I wonder, but why use such low quality products as the Chilean mussels and clams when we are in the Po Delta park a few steps from the Adriatic Sea? It is true that it is only 3 km from Hypertosano but also there are fresh products at decent prices. Addirittura the fresh mussels cost less than the Chilean mussels and the same applies to the Vongoles of the Pacific. It would be enough to buy the Lupin Vignole if you want to save compared to the real clams (they cost about half and are tasty. Argentine prawns are good even if decongelati, but they must be cleaned before cooking them, removing the black casing they have under the carapace, which is also full of sand and really unpleasant to hear under the teeth. We use local and quality products, even retouching the price of dishes, but we do not bring to the table things that even in Autogrill serve. And besides the balsamic vinegar cream has nothing to do with the spaghetto to the rock. If you want to give a touch of class to the dish, make a simple emulsion of parsley with xanthan gum that at least is relevant to the dish and does not charge further the acidity that already has of its tomato sauce. Pumpkin chaplains (Biondi al ragù were acceptable. Deluso, very disappointed, also because they are chef and are very careful to use the raw materials correctly when cooking. Not only when I cook for me, but especially for those who pay for food. Better to remove from the menu those dishes that you are not able to do best. It's my advice.