Tripe a la piacentina
In Italy tripe is prepared in many different ways, in the Piacenza area, it is prepared with tomato sauce, beans and lard.
Batarò is a typical type of bread which is prepared above all in Val Tidone; it is a flat bread ideal with the typical cold cuts of the Emilia Region
Lamb a la piacentina
Lamb is a very particular meat, with an intense and distinct flavor: this is the ancient recipe for lamb a la Piacentina
Stew alla piacentina
Stew alla piacentina is one of the classic recipes of the Piacenza cuisine: the classic recipe calls for horse meat, but variations use beef. The taste is slightly different but always valid.
Peas and bacon
Peas and bacon are a quick, easy dish to prepare and this recipe belongs to the ancient Piacenza tradition
STEWED DONKEY MEAT
Stewed donkey meat has two charateristics: dark color and strong taste. If it is not marinated sufficiently, the meat will be tough and the taste too strong
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.
Guinea-hen a la Crete
Guinea-hen a la Crete: you will be surprised how tender and delicate the result will be with this very ancient recipe.
Burtleina is a typical recipe of Piacenza and the most popular Dish served at village summer festivals. It is a very versatile mix of flour and water
Pìcula ad caval
Once considered a “dish for poor people”, today it has been revaluated by the Italian and international cuisines, thanks to the many beneficial qualities of horse meat, low in fat, highly digestible, high level of iron.