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
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 )
Guido Invernizzi presents the wines of Podere Casale
Guido Invernizzi presents the wines of Podere Casale. What a surprise and honor for me to taste the wines of Nicolas Rigamonti and Podere Casale.
Peas and bacon
Peas and bacon are a quick, easy dish to prepare and this recipe belongs to the ancient Piacenza tradition
Vittorio Barbieri talks about Podere Casale wines
Four Podere Casale wines that I have tasted, in the order they would be served at a meal, from the simplest to the more complex.
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.
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