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Official Tourist Information Site of the Piacenza local editorial office

Alta Val Tidone

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THE SALAME PIACENTINO D.O.P.

According to the specification of the Consortium, the area of the production and transformation of the SALAME PIACENTINO D.O.P., includes the land of the province…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

AL STRACÓTT (stew)

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Recipes

LA BOMBA AD RIS (Piacentina rice bomb)

Traditional dish prepared for the 15th of August, period in which the meats are softer, the “bomb” is a compound of rice where a sauce…Discover more
Recipes

I PISSAREI E FASO (bread gnocchi with sausage and beans)

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I ANVEIN ( anolini)

Anolini, called ‘i anvein’ in dialect, is a traditional first course. Stuffed pasta originally dates back to medieval times, between 1100 and 1200. The component…Discover more

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Official Tourist Information Site of Piacenza

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