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Official Tourist Information Site of the Piacenza local editorial office

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PROVOLONE VALPADANA DOP

The area of provenance and the working process of the milk included the Piacenza’s province, in Emilia-Romagna region and some others lands in Lombardia, Veneto…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
Municipal denomination De.Co

THE BUSSLANEIN DE.CO.

Typical cookies from San Nicolò village, precisely from the Mamago area, the “Busslanein” (traditional little donuts) are still nowadays sold in sugar or sugar-free versions,…Discover more
Consortia of PDO products

THE CONSORTIUM FOR THE PROTECTION OF THE PROVOLONE VALPADANA CHEESE

The Consortium has the task to protect and promote on the different steps process of producing the Provolone Valpadana cheese. As organisation it gives scientific…Discover more

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