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Official Tourist Information Site of the Piacenza local editorial office

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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
Recipes

LA PULEINTA E PICCULA AD CAVALL (polenta and horse)

This dish was once reputed to be poor because horse meat was widely available in Piacenza. The geographical location of the city, actually, made it…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

PULEINTA E GRASEI (Polenta with pressed cakes of fatty pork) DE.CO.

Typical dish handed down from the peasant civilization, polenta and cracklings(pressed cakes of fatty pork) known as puleinta e grasei, is still found on tables…Discover more
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

STRACOTTO di S. NICOLO’

Stracotto(stew) is a typical course of Piacenza cuisine, it is so called because of the long cooking time. The beef is cooked with vegetables and…Discover more

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