Val Nure

Bortellina or “burtlena” in the local language, is a kind of fritter, made with water and flour. It’s one of the most typical and

Fig cake, typical of Albarola, has its origins in a Jesuit monastery (currently Villa Peyrano). When missionaries came back from their evangelization journeys, they

Torta di patate is a sort of potato pie, typical of the peasant cuisine. The tradition tells us that during the day devoted to

Tortello con la coda, typical recipe from Piacenza, is made of a square of pastry, filled with ricotta cheese, herbs and spinaches, closed up