Typical products and local specialities
The cuisine of Piacenza is closely linked to the land and is characterised by many variations of the local dishes, so that the discovery of the outstanding wine and food products is a neverending journey for the tastebuds.
You could say that every town or village has its own speciality, closely interwoven with its history, culture and economy.
Wandering along the Nure and Chero valleys, stopping in inns, shops, agriturismi or wineries, gives you the chance to discover this territory also through its tastes - a really delightful way of getting to know a place!
The latest speciality, in order of time, to have received recogniton as De.Co. The secret of why it is so good lies in the loving preparation and use of the Mareto potatoes.
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.
Mushrooms, porcini in particular, are found in many of the recipes that are typical of the cuisine of Piacenza, especially as an ingredient of sauces and dressings.
The fig cake is a speciality found only at Albarola di Vigolzone: delicious pastry filled with the sweetest fruit of the fig.
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.
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.
The parts of the Val Nure and Val Chero that lie in the plain are famous not only for the PDO cured meats but also for the tomato, the true red gold of Piacenza, and Podenzano is the "capital".