RICE TIMBALE A LA PIACENTINA
Rice timbale a la piacentina: There are many variations to this recipe depending on the Region you are in. This is a classic dish of Piacenza
Rice alla Primogenita
Rice alla Primogenita is a typical first course of the Piacenza culinary tradition with its unique flavor, intense aroma and delightful color ( given by the saffron )
Tortelli with tail ends
Tortelli with tail ends are never missing from a” Piacentina” table: this dish belongs to the oldest tradition and dates to the year 1351
200 Piacenza Cuisine Recipes: From Hors d’oeuvres to Desserts
The Piacenza cuisine is very rich: not only local genuine cold cuts like coppa, or high quality wines like Gutturnio, but also dishes, simple or elaborate, that offer a triumph of taste able to satisfy the most demanding palates.
Anolini in broth
Anolini are a type of ravioli, round in shape , served in broth according to a typical Emilia recipe. There are two versions: one from Piacenza and one from Parma.
Squash tortellini with butter and sage
Squash tortellini is a typical recipe of the Piacenza and Mantova area; a very particular taste that blends the sweet flavor of squash with the delicate taste of butter and sage
Cappellacci alla piacentina
Cappellacci alla piacentina combines past and present in a genuine bond with mother earth which is still very important in the colli piacentini.
Marubini in broth
Marubini in broth is a typical dish from the Cremona area but also quite popular in Emilia Romagna, above all in the Piacenza province, where numerous variations can be found
Tagliatelle with walnut sauce
Tagliatelle with walnut sauce is a very special dish: the unmistakable, intense aroma appeals to everyone. It is a very easy dish to prepare, quite common in Liguria and Emilia Romagna, with a few variations in Campania
Recipe: Pisarei e Fasò
Pisarei e faso’ is the most traditional dish of the Piacenza cuisine: small gnocchi in a sauce of beans and lard. Nutritious and very tasty, this recipe is quite simple