Eating in Piacenza and its province: the best solutions to taste our gastronomic specialties.

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Piacenza is still a not very well known reality despite having a lot to offer, especially on a culinary level. It has always been considered a city for the most part of passage, but in many as soon as they know
traditional cuisine and taste some of its delicacies promise to return.

Piacenza boasts, in fact, a very rich food and wine heritage, products and dishes that have their roots in tradition: for Piacenza cuisine is synonymous with culture, family, conviviality, friendship.
And on the table we love to bring our quality products that derive from a production of excellence, just think of the various DOP, DOC and IGP recognitions.

Come and savor the tastes of tradition and immerse yourself in the places of Piacenza quality, with us you will find cold cuts, cheeses, wines and much more ... Taste our products and fall in love with their taste.

WHAT WE RECOMMEND

The Piacenza appetizer is really very greedy and is indispensable. What really can't be missing? Our delicious cold cuts. Piacenza is the only Italian province to have 3 DOP cured meats: the coppa Piacentina DOP, the pancetta Piacentina DOP
and the PDO salami from Piacenza. You certainly cannot start a typical lunch without an appetizer with local cold cuts, perhaps accompanied by:

• the Giardiniera , a mix of vegetables in oil, strictly homemade;

• burtleina , a pancake made with flour, water and salt;

• the batarö , that is the beaten bread and not very high to be stuffed to taste;

• the chisöla , the typical focaccia with cracklings;

• pistä ad gras , pork lard pounded with garlic and parsley, perfect to accompany on a slice of bread or baked polenta;

• the potato pie , whose recipe changes according to the areas. Tradition has it that the ingredients are potatoes, cheese, salt, pepper, sugar, onions, butter, grated lemon peel, white flour, eggs, yeast and oil;

• chisolino , which in other areas of Emilia is known as fried cake or fried dumplings;

• sauces , which can never be missing on the table. There are all types: based on nuts, garlic, peppers and parsley.

To top it all off, it is advisable to combine Piacenza dishes with a good wine from the Piacenza hills.

FIRST AND SECOND COURSES NOT TO BE MISSED

To continue the lunch as a true Piacenza DOC, it is necessary to continue with a plate of fresh pasta stuffed or seasoned with tasty sauces. For example:

• anvein or anolini , the typical egg pasta stuffed with beef stew served in third-grade broth. A rich, elaborate and refined dish, typical of festive occasions;

• the pisarei and faśö , the famous dumplings with red bean sauce. This dish has been enhanced through the attribution of the De.Co. and according to tradition it dates back to the Middle Ages when it was prepared in the convents of the province to feed the pilgrims passing through the Via Francigena on their way to Rome;

• turtéi or tortelli alla piacentina , filled with ricotta and spinach, but above all strictly characterized by the tail. They are served with butter and sage.
  

The typical Piacenza second courses focus on different types of meat such as:

• the pìcula 'd caval , a classic. It is finely chopped horse meat, usually served with a side of polenta;

• roast guinea fowl , very often also stuffed. Once it was made by wrapping the guinea fowl in a pork gauze while today it is used to sprinkle it only with chopped herbs and butter.

• the Roast Cup

• Piacentina tripe , beef entrails cut into strips and cooked for several hours together with celery, carrot, onion, garlic, herbs, salt, pepper, tomato sauce, broth and white beans

• Asinina's stew, ganassino cooked for several hours in red wine, tomato sauce, lard, butter, carrots, celery, bay leaf, garlic and onion
  

FINALLY

The Piacenza confectionery tradition is linked to simple preparations and genuine products. For example, the Torta di Vigolo , produced in Vigolo Marchese, made with shortcrust pastry covered with chocolate cream, where the recipe
it is even secret and it is a cake that is not distributed on a large scale, but it is possible to find it in a limited number of bakeries and pastry shops. The Sbrisolona Cake , a sweet almond-based delight; the Buslàn , the Piacenza donut and
various alternatives linked to religious celebrations such as buslanein , hard donuts, turtlitt or turtéi in San Giüśepp , sweet tortelli prepared on the occasion of Carnival or the feast of St. Joseph.

This and much more, with different variations linked to the geographical position of the locality. Come and savor the scents, aromas, tastes of tradition and immerse yourself in places of typical Piacenza quality.