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Official Tourist Information Site of the Piacenza local editorial office

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Municipal denomination De.Co

RA TÙRTA D’ARMANDUL (Almond cake) ALLA BOBBIESE DE.CO

The almond cake, also known as Ra tùrta d’armandul, is a typical medieval Bobbio recipe, made with almond flour and chopped almonds, egg yolks and…Discover more
Municipal denomination De.Co

CRUCÀNT (Almond Brittle) DE.CO.

The Crucànt(Almond Brittle)Sweet made of toasted almonds whole and in pieces, combined with caramelized sugar; it is one of the 5 De.Co (Denominazione Comunale di…Discover more
Recipes

PIN (filled) Val Trebbia

This is a typical dish of the area of Bobbio and Cerignale, made with a few ingredients typical of poor cuisine. The first weekend of…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

LA PICCULA AD CAVALL (minced horse meat) DE.CO.

Historical tradition at the origins of the piccula ad cavall Horse meat, whose use is surely ancient, has undergone in the course of time many…Discover more
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 from Piacenza. The origin Its origin is uncertain, but very old. It seems to…Discover more

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