Gastronomy
The region of Piacenza with some 100 typical dishes certified by the European Union and some 20 listed D.O.C wines has always been renowned for the excellent quality and quantity of its dishes, which have always been a great motive of pride for the province. Beginning with the starters of cured meats “salami’s” which have a particularly sweet and delicate taste, often accompanied by chisolini (pastry squares fried in lard). The broth with their pastas such as anolini, which have either cheese or meat filling.
The dry pasta dishes such as tortelli (small pasta parcels filled with either spinach and ricotta cheese or pumpkin), and pisarei e fasò (small dumplings served with a bean sauce). Evermore so rich are the main course dishes, the meat stews, tripe and the roasts. Remembering the typical cheeses grana and provolone, produced from the planes, and ribiola, made from sheep’s milk in the mountain region.
Not forgetting the long wine list of the province; form the characteristic whites such as Monterosso Val D’Arda, Trebbianino Val Trebbia, Ortrugo and Valnure. The Reds as Bonarda, Barbera and Gutturnio. An especially rare dessert wine is the Vin Santo di Vigoleno.