Wine & food
A land of great wines and unmistakeable flavours, the Nure and Chero valleys will win your favour also at table with an exceptional variety of dishes and local products.
It is well worth taking a break in one of the many agriturismi, restaurants and inns, or stopping at a winery or market to look for a special souvenir to take home. Local food products and gastronomic specialities are the chief attractions of fairs and feste that keep alive traditions and folklore, lively occasions throughout the valleys in all seasons of the year.
![PDO cured meats from Piacenza]( "PDO cured meats from Piacenza")
PDO cured meats from Piacenza
Coppa, salame and pancetta: these are the three cured meats produced in Piacenza that have won the Protected Designation of Origin.![DOC wines of the Colli Piacentini]( "DOC wines of the Colli Piacentini")
DOC wines of the Colli Piacentini
The 18 DOC wines of the Colli Piacentini witness to the fame of the wine-making tradition in the hills of Piacenza.![Recipes]( "Recipes")
Recipes
Recipes so that you can prepare the specialities of the Nure and Chero valleys at home.
Butcher shop in Carpaneto - IAT Diffuso Val Nure e Val CheroSpecialized in the butchering of high-quality scottona, but also on the production of excellent cold cuts and several ready meals to cook, such as hamburgers, steaks, aristas, skewers and a whole area dedicated to rotisserie-
+39 0523 852122
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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.
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 bortellina or burtlena, a sort of fritter made from flour and water, is one of the bulwarks of traditional popular Piacenza food.
The queen of the antipasto, or starter, in Piacenza, it can be enjoyed alongside vegetables preserved at home in oil or vinegar.
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.
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 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".
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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