{"id":30330,"date":"2021-07-09T12:37:42","date_gmt":"2021-07-09T10:37:42","guid":{"rendered":"https:\/\/visitpiacenza.it\/enogastronomia\/stacotto-di-s-nicolo\/"},"modified":"2025-06-22T12:06:34","modified_gmt":"2025-06-22T10:06:34","slug":"stacotto-di-s-nicolo","status":"publish","type":"enogastronomia","link":"https:\/\/visitpiacenza.it\/en\/food-and-wine\/stacotto-di-s-nicolo\/","title":{"rendered":"Stracotto di San Nicol\u00f2"},"content":{"rendered":"<p><strong>Stracotto<\/strong>(stew) is a typical course of <a href=\"https:\/\/visitpiacenza.it\/en\/piacenza\/\">Piacenza<\/a> cuisine, it is so called because of the long cooking time. The beef is cooked with vegetables and red wine and thanks to the cooking technique it becomes tender and tasty.<\/p>\n","protected":false},"featured_media":0,"template":"","territorio":[939,934],"categorie_enogastronomia":[1059,968,967],"class_list":["post-30330","enogastronomia","type-enogastronomia","status-publish","hentry","territorio-piacenza-en","territorio-val-tidone-en","categorie_enogastronomia-municipal-denomination-de-co","categorie_enogastronomia-recipes","categorie_enogastronomia-typical-products"],"acf":{"aziende":"","tecniche_tipiche":"","origini_storiche":"","location":{"lat":"45.05435012217595","lng":"9.607219243520458","address":"San Nicol\u00f2, Rottoferno"},"ingredienti":"<ul>\n<li>1 kg beef(scamone)<\/li>\n<li>100 gr chopped Lard<\/li>\n<li>1\/2 glass oil<\/li>\n<li>100 gr carrott<\/li>\n<li>100 gr onion<\/li>\n<li>100 gr celery<\/li>\n<li>parsley<\/li>\n<li>salt and pepper<\/li>\n<li>water<\/li>\n<li>1\/2 lt. Barbera wine<\/li>\n<\/ul>\n","livello_difficolta":"media","preparazione":"<p>Fry the vegetables in an earthenware pot (cut into not too fine pieces) with half a glass of olive oil and the beaten lard. Add the meat, turning it often so that it can brown well. After sprinkling a little salt and pepper, add water, but not so much (to cover the meat), close the pot with a sheet of yellow butcher paper, and finally place a deep plate on top of the paper that you will fill with red wine.<\/p>\n<p>Cook over very low heat for about 2-3 hours, turning the meat from time to time. Once the wine has evaporated, turn off the heat.<br \/>\nThe next day, resume cooking, leaving the pan uncovered for 1 hour, always over very low heat.<\/p>\n<p><strong> NOTE: <\/strong><br \/>\nTo be served hot with the cooking vegetables or accompanied by mashed potatoes.<br \/>\nFinely chopped it is used for the filling of anolini.<\/p>\n","tipologia":"Main course","contatti_iat":false,"iat":30186,"localita":33075},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stracotto di San Nicol\u00f2 - Visit Piacenza<\/title>\n<meta name=\"description\" content=\"Stracotto: beef cooked for a long time with vegetables and red wine, it&#039;s a typical dish of Piacenza province.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/visitpiacenza.it\/en\/food-and-wine\/stacotto-di-s-nicolo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stracotto di San Nicol\u00f2 - 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