The Chisöla (focaccia with ciccioli – pressed cakes of fatty pork) is a De.Co (Municipality Denomination) of the Municipality of Borgonovo Val Tidone. Legend has…Discover more
Batarö is a sort of bread DE.CO (Municipality Denomination) of the municipality of Alta Val Tidone.It’s an ancient product, that reminds to those time when…Discover more
Every year in May in the town of Lugagnano Val D’Arda there’s a feast dedicated to “Ciambelline”(busslanein). They are sweet small ring-shaped-biscuits made of very…Discover more
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
Fig cake, typical of Albarola, has its origins in a Jesuit monastery (currently Villa Peyrano). When missionaries came back from their evangelization journeys, they used…Discover more
Tortello con la coda, typical recipe from Piacenza, is made of a square of pastry, filled with ricotta cheese, herbs and spinaches, closed up by…Discover more
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