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Official Tourist Information Site of the Piacenza local editorial office

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Recipes

I ANVEIN ( anolini)

Anolini, called ‘i anvein’ in dialect, is a traditional first course. Stuffed pasta originally dates back to medieval times, between 1100 and 1200. The component…Discover more
Municipal denomination De.Co

I ANVEIN (anolini) of VAL D’ARDA DE.CO

The production of stuffed pasta such as the “ANOLINI” of Val d’Arda, which combines the use of cheese to make the filling, instead of meat…Discover more
Municipal denomination De.Co

I ANVEIN (anolini) PIACENTINI DE.CO.

“Anvein“, that is “anolini alla piacentina”, are different from similar stuffed pastas typical of other places. First of all because they have as a fundamental…Discover more
Municipal denomination De.Co

I MACCARON AD BOBBI (maccheroni from Bobbio) DE.CO

Maccheroni alla Bobbiese is the traditional dish for the Feast of San Colombano on November 23. It is one of 5 De.Co (Denominazione Comunale di…Discover more
Recipes

I PISSAREI E FASO (bread gnocchi with sausage and beans)

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Municipal denomination De.Co

I PISSAREI E FASO (bread gnocchi with sausage and beans) DE.CO.

“Pissarei e faso”, a poor dish par excellence, is a typical recipe from Piacenza. The origin Its origin is uncertain, but very old. It seems…Discover more

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