The restaurant Makoré in Ferrara – an oasis of flavor and originality – celebrates its first ten years of success.
The beautiful and welcoming region of Emilia-Romagna, officially established on June 7, 1970, has Bologna as its regional capital. Emilia-Romagna unites two historic regions, each with distinct linguistic, geographical, and cultural identities:
Emilia, which includes most of Bologna’s Metropolitan City and the provinces of Piacenza, Parma, Reggio Emilia, Modena, and Ferrara;
Romagna, which encompasses the provinces of Ravenna, Forlì-Cesena, Rimini, and the municipalities east of the Sillaro stream.
The ancient and fascinating city of Ferrara, the seventeenth largest municipality in Italy and the capital of its namesake province, lies in the flatlands of Emilia, just south of the Po River and about 50 kilometers from the Adriatic Sea. Its landscape is entirely flat and distinguished by a network of artificial canals built for irrigation and drainage — a legacy of centuries of reclamation work that transformed once swampy land into fertile countryside.
Ferrara borders the Veneto region to the north, across the Po River, and the Metropolitan City of Bologna to the south.
Though its exact etymology remains uncertain, the name Ferrara likely emerged during the Middle Ages rather than Roman times. The city itself was founded relatively late, delayed by the barbarian invasions that devastated northern Italy between the 7th and 8th centuries. The first recorded mention of Ferrara dates to the Lombard King Aistulf (reigning from 749 to 756), who referred to a settlement near the Basilica of San Giorgio, the city’s oldest place of Catholic worship.
For over three centuries, the Este family, one of Europe’s longest-reigning noble dynasties, ruled Ferrara, shaping its enchanting beauty. The city’s unique urban design, harmoniously blending medieval and Renaissance structures, made it Europe’s first example of modern urban planning.
Magnificent palaces, theaters, monuments, countless churches (many now deconsecrated), ancient walls, and the Castello Estense — also known as Castello di San Michele, with its four towers offering sweeping views — make Ferrara a living masterpiece.
A tranquil, human-scaled city of art, Ferrara is best explored on foot or by bicycle, where each step evokes the atmosphere of another time.
For its outstanding cultural and architectural value, UNESCO declared Ferrara’s historic center a World Heritage Site in 1995, and in 1999 extended the recognition to include the Po Delta and the Delizie Estensi, the Renaissance villas built by the Este family.
The Essence of Makoré
Starting from the majestic Castello Estense and following Corso della Giovecca for about 200 meters, turning left onto Via Palestro, you’ll find a hidden gem at numbers 10–18: the Makoré Restaurant and Fish Boutique.
Opened in 2015, Makoré celebrates its 10th anniversary in 2025, the result of the vision and dedication of Federico Fugaroli, a fifth-generation entrepreneur from a family of farmers with a deep passion for fine cuisine and art. Since January 2022, the restaurant’s kitchen has been led by Chef Denny Lodi Rizzini.
Chef Denny Lodi Rizzini
Born in Suzzara, in the province of Mantua, on June 2, 1994 — Italy’s Republic Day — Denny showed an early interest in cooking. In 2014, he earned his diploma in Professional Culinary Preparation from the “G. Greggiati” State Institute in Ostiglia (MN).
Between 2015 and 2016, he gained his first professional experiences at Hotel Ristorante Ligabue in Gualtieri (Reggio Emilia) and Trattoria Pomposa – Al Re Gras in Modena. His journey continued with prestigious stages between May 2016 and March 2017 at Casa Perbellini (Two Michelin Stars, Verona) and Locanda Margon (Two Michelin Stars, Trento).
From early 2017 to February 2021, Denny refined his craft as Chef de Partie at Dopolavoro Dining Room (One Michelin Star), Glam by Enrico Bartolini (Two Michelin Stars), and Local, all in Venice, as well as at Bad Schörgau Hotel & Restaurant in Sarentino (Bolzano).
In March 2021, he joined Makoré as Sous Chef, becoming Head Chef in January 2022.
The restaurant takes its name from the makoré tree, a precious tropical species that grows up to 50 meters tall in the humid forests along the coasts of Guinea and Ivory Coast. Its large trunks — often reaching two meters in diameter — were once prized in shipbuilding, evoking a poetic connection with the sea that inspires the restaurant’s identity.
A Space of Taste and Elegance
Makoré offers a refined yet intimate atmosphere. The space accommodates around 30 guests, with tables elegantly spaced for comfort and privacy. Marine-inspired artworks adorn the walls, while the open kitchen — visible from the dining room — takes center stage.
A stunning wine display cellar and a grand bar counter made of rare Madagascan labradorite marble, shimmering with iridescent hues, complete the setting. Every detail, from the lighting to the table settings, exudes understated sophistication.
The Boutique Fish Market
Separated from the dining area by a theatrical partition lies the restaurant’s other jewel: the Fish Boutique.
From Tuesday to Saturday, customers can purchase an exceptional selection of fresh, carefully sourced fish — up to 30 varieties daily — delivered directly from the fish markets of Chioggia, Porto Garibaldi, and other key locations across central Italy.
For both the restaurant and the boutique, one guiding principle reigns supreme:
“Only the best quality, above all else.”
The Wine Cellar and Culinary Philosophy
Makoré’s wine list, curated with passion by Sommelier Isacco Giuliani, features over 200 labels, ranging from renowned international maisons to small artisanal producers, with a thoughtful selection of natural, organic, and biodynamic wines.
Alongside the à la carte menu, where seafood preparations take the spotlight, guests can embark on one of three blind tasting journeys:
Promessa – four courses (three savory and one sweet)
Svolta – six courses (five savory and one sweet)
Prestigio – eight creations (seven savory and one sweet)
The menus are built around five seasonal ingredients — a vegetable, pasta, rice, a freshwater fish, and a saltwater fish — offering a balance of tradition and innovation.
The 10th Anniversary Menu
To mark its 10th anniversary, Makoré presents a special 10-course tasting experience, a true manifesto of the restaurant’s philosophy.
The Decennial Menu includes:
4 starters, 2 first courses, 2 main courses, 1 dessert, and a unique bread course — elevated to a dish in its own right.
It’s a culinary journey through the restaurant’s most iconic creations, bridging gastronomic memory and contemporary creativity. Among the featured dishes:
“Soffritto all’Italiana” – “Pumpkin, beurre blanc, sage, amaretto” – “Sea bass, radish, clams, ash gel” – “Mackerel, kefir, salsa verde” – “Bread” – “Pasticcio Estense” – “Rice with goby, furikake, and nori pesto” – “Radicchio, inverted yolk, Parmigiano Reggiano” – “Marinated sturgeon, cabbage, black sesame mayonnaise” – “Bouquet of Roses”.
A Decade of Creativity and Passion
From the very beginning, Makoré has pursued a bold, unconventional path — reimagining the language of seafood in a city historically tied to the sea, while giving equal prominence to the world of vegetables. Here, plant-based ingredients are not side notes but protagonists, celebrated for their seasonality and flavor complexity.
Chef Denny Lodi Rizzini’s cuisine is dynamic, refined, and playful — deeply rooted in the territory yet constantly evolving through creativity and emotion. He is supported by a talented young kitchen brigade.
In the dining room, service is expertly overseen by Maître Nicola Mantovani, Sommelier Isacco Giuliani, and Chef de Rang Elisabetta Hölzl, ensuring warmth, professionalism, and grace.
Located in the magical heart of Ferrara, Makoré embodies ten years of research, passion, and cultural dialogue — a fine dining experience that unites roots and distant influences in a single expressive language.
Makoré, an oasis of taste and originality, together with the talented Chef Denny Lodi Rizzini, invites you to discover the dishes that have defined its first decade of excellence.
Giorgio Dracopulos
