Official Tourist Information Site of the Piacenza local editorial office

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

Municipal denomination 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 Origine) products certified in Bobbio (Piacenza) in 2019.


Main dish

Kg. 1 dì Flour (500 gr soft wheat flour and 500 gr hard wheat flour)
4 eggs (3 whole and 1 yolk)
2 tablespoons of oil (or a knob of butter)
enough water.


Make a well in the flour, place the eggs and oil in the center. Wet with the required water and knead. Then form finger-sized sticks and, after cutting them into pieces of about 3 cm, insert them two by two into a knitting needle.
With a very light motion slide them with the palm of your hands taking care not to crush them or let them stick to the needle. Once you reach a length of about 10 cm, gently pull out the Maccheroni, placing them between two sheets so that they do not dry out too much. The difficulty lies in giving the pasta the right consistency, neither too soft nor too hard. In order to obtain Maccheroni, even very low number knitting needles are good. In the past years women often used the thinner chopsticks of umbrellas.
Cooking: cook the Maccheroni in boiling salted water for about 20 minutes and season them exclusively with stracotto sauce.

further information

Piazza San Francesco - Bobbio