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giovedì 27 giugno 2019
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Dishes to try

  • A fresh aromatic white wine produced on the hills of the Val Nure and the Val Riglio.
  • One of the oldest and most traditional dishes of the peasant food of the mountains, prepared with the De.Co potatoes of Farini.
  • One of the best loved specialities of the peasant food from Piacenza, these gnocchi are prepared with potatoes grown in the area.
  • The king of the wines of Piacenza, the most drunk in the province and the best known outside its borders.
  • The fig cake is a speciality found only at Albarola di Vigolzone: delicious pastry filled with the sweetest fruit of the fig.
  • The queen of the antipasto, or starter, in Piacenza, it can be enjoyed alongside vegetables preserved at home in oil or vinegar.
  • The bortellina or burtlena, a sort of fritter made from flour and water, is one of the bulwarks of traditional popular Piacenza food.
  • An old peasant recipe created to use those potatoes that were spoilt during the harvest, it is one of the best-loved specialities of the upper Nure valley.
  • Excellent as a starter, served with the DOC wines of the Colli Piacentini.
  • The De.Co. pasta of the municipality of Vigolzone is a very thin sheet of pasta wound round a soft filling of ricotta and greens and closed with the unmistakeable "tails".
  • Piacenza and its province at table: a rapid survey of the specialities that you can taste when you visit this area.
  • The mariola (Slow Food Ark of Taste) is a traditional cured meat of the Piacenza Apennines, seasoned for at least six months. A real rarity.
  • Delicious raw, eaten as part of a classical starter or antipasto of cured meats, pancetta enchants the palate also when it is used in the preparation of traditional dishes.
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