Piacentino cuisine: flavours between hills and vineyards
Located at the western end of Emilia-Romagna, the province of Piacenza offers a cuisine that blends peasant tradition, genuine raw materials and Lombard and Ligurian influences. Its hilly landscape, rich in vineyards, castles and historic villages, is the perfect setting for robust and sincere dishes. The cuisine of Piacenza is distinguished by the skilful use of cold cuts, fresh pasta and dishes that tell the agricultural history of the territory. In this article you will discover the cornerstones of local gastronomy and the excellences not to be missed.
The three salami DOP Piacentini: emblem of taste
One of the jewels in the crown of Piacentino is its charcuterie with protected designation of origin, recognized throughout Europe for quality and authenticity.
These are as follows:
• Coppa piacentina DOP: obtained from the upper part of the neck of the pig, it is salted, spiced and matured for at least six months. The result is a soft, fragrant salami, perfect to serve in thin slices with homemade bread.
• Pancetta piacentina DOP: rolled and tied by hand, it has a delicate and spicy flavor. Excellent to taste raw or to enrich first courses.
• Salame piacentino DOP: characterized by a medium grain and a balanced taste, it is matured slowly in ventilated environments. Ideal for a traditional chopping board or a rustic snack.
These salami are not only appetizers, but real protagonists of the local cuisine, also used in fillings and sauces.
Pisarei e fasö: the main dish symbol
Among the first most representative of the territory, pisarei and fasö stand out, gnocchetti of stale bread and flour seasoned with borlotti beans and a sauce based on lard, onion, tomato paste and Parmigiano Reggiano.
This dish tells the story of recuperative cuisine, born to not waste anything and today become one of the gastronomic symbols of the province. The full taste and enveloping consistency make it ideal for every season, and the recipe, although simple, requires patience and love of tradition.
Anolini and tortelli: the stuffed pasta of the territory
In Piacentino, stuffed pasta is an art passed on from generation to generation.
There are two popular varieties:
• Anolini in broth: similar to cappelletti, they have a filling of beef, bread crumbs, nutmeg and cheese. They are served in a meat-rich broth, typical of Christmas lunches.
• Tortelli with the tail: iconic of the area of Vigolzone, are distinguished by the elongated shape and the “tail” twisted. The classic filling is based on ricotta and herbs, while the most common condiment is melted butter with sage and Parmesan.
They are dishes that express elegance and craftsmanship, perfect for discovering the cuisine of Piacenza in a family and refined way.
Stracotto of donkey or beef: traditional seconds
In the repertoire of second courses, the stracotto occupies a special place. It is meat cooked for a long time – even for 4 or 5 hours – with red wine, aromas and vegetables. The oldest versions include donkey meat, while today it is more common to use beef.
This dish is often served with mashed potatoes or soft polenta in winter, or with fresh peas in the spring season. It is a dish that requires time and attention, but that gives deep and enveloping flavors, typical of the most authentic cuisine of Piacenza.
Wines from the Piacenza hills: the enological soul of the territory
You can’t talk about Piacenza without mentioning its DOC wines, produced on the gentle hills that stretch between Val Tidone, Val Trebbia and Val d’Arda.
The main designations are:
• Gutturnio DOC: sparkling or firm red, based on Barbera and Croatina. It is the most representative wine of the area.
• Ortrugo DOC: dry or sparkling white, perfect with light appetizers and starters.
• Malvasia di Candia Aromatica: fragrant and delicate, often served as an aperitif.
The wines of Piacenza perfectly accompany the local cuisine and are an integral part of the gastronomic experience of the territory.
Rustic sweets and homemade: the taste of childhood
The Piacentini sweets keep intact the link with family traditions. Among the most beloved we find:
• Almond cake: soft and fragrant, it is prepared with almond flour, sugar and butter.
• Buslanein: dry cookies in the shape of a donut, perfect to dip in sweet wine or milk.
• Standing milk: similar to crème caramel, it is a gentle and simple spoon dessert, often enriched with lemon or vanilla zest.
These desserts end the meal with light and genuine notes, expression of a home cooking that has not lost its charm.
Tips to explore the Piacentino taste
To fully enjoy the culinary experience in Piacentino, follow these tips:
• Shop at local farmers’ markets, where you’ll find authentic and seasonal produce.
• Visit wineries and farms: many offer tastings and typical dishes.
• Take part in the village festivals, perfect occasions to taste traditional cuisine.
• Ask for dishes of the day in restaurants: they are often more related to seasonality.
Conclusion: a sincere cuisine between land and tradition
Piacentino cuisine is a journey through lush hills, historic vineyards and villages rich in identity. Its flavors, intense but balanced, tell of a land that has been able to maintain the link with its roots without giving up evolution. Each dish is a chapter of a story made of agricultural work, family and conviviality.
Discovering the gastronomy of Piacenza means getting closer to an authentic part of Emilia-Romagna, where simplicity becomes excellence. And it does not matter if you are a curious traveler or a lover of good food: in Piacenza, every fork feels like home.