venerdì 23 aprile 2021
  • » Dishes of Tradition Piacentina

Dishes of Tradition Piacentina

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The Piacenza is also synonymous with good cuisine. There are many local restaurants that welcome visitors of the weekend, in this area represented largely by motorcycle enthusiasts, along an ideal route that perfectly combines nature and food, art and history.

On the tables anolini in broth, pisarei and fasö, ravioli with butter and sage, tagliatelle with mushroom sauce, while passing to the second, the tradition of these valleys has a number of dishes of meat: beef stew , roast venison, wild boar stew, cooked salami.
In season you can find dishes with fresh mushrooms and truffles.

The professionalism of the restaurant and the simultaneous affirmation of local products, now recognized and appreciated throughout the national territory, adds value to the value, that of a unique nature and hospitality that of an excellent quality in its wines, cheeses and meats.

The latter represent the right complement to any meal eaten according to tradition; salami coarse, coppa and pancetta find here the ideal natural habitat for the best seasoning.

The meat, in turn, owe their quality to the clever craft of master butchers, conjugated to a mild climate from the right humidity, with the influence of a constant sea breeze Liguria.

Especially popular and widespread in restaurants and taverns in the area is the proposal from the afternoon snack; here meats and cheeses are combined to bortellina or fried cake, typical pancakes can be enjoyed hot, necessarily accompanied by a glass of Gutturnio or Ortrugo.

Also interesting is the break in the many wineries in the area that offer tourists the chance to taste and take home the products of their vineyards; it is now known that the quality of the wines of the Colli Piacentini, now present on the tables of the best Italian restaurants.
Not to be missed is the Vin Santo di Vigoleno, rarity of national oenology.

Even small dairies of the Apennines that are dedicated to the production of Grana Padano cheese, cottage cheese and various types of cheeses pleasant surprises, with a tasting of the freshest locally that can be purchased direttamente.Non must forget the potato Vezzolacca, counted among the local products; a product due to the natural inclination of the land as well as the favorable geographical position.
  • Appetizers

    Appetizers Kitchen Piacentina

    Piacenza, like other Padania town, belongs to the realm of culture of the pig; various artistic and literary are found throughout the territory of Piacenza...
  • first Courses

    First Course of Tradition Piacentina

    Pisarei and fasö first plate of dumplings and boiled beans. The dumplings are made of flour and breadcrumbs, sometimes with an egg, beans can be sauce; Anolini soup of pasta stuffed with beef, bread crumbs, parmesan cheese ...
  • Main Courses

    Main Courses Of Tradition Piacentina

    Even the latter, for the variety 'and the genuineness' of the products used are considered excellence nationally. Specialities' which picula of caval, recipe meat minced horse that may be accompanied with polenta ...
  • confectionery

    Sweet Tradition Piacentina

    Among the sweets piacentini find many apple pies, chestnut flour, plum, almond, potato, the turtlitt Lenten, the crunchy nuts, donuts ...
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  • Latte in Piedi
    Latte in Piedi
    Put 1/2 of the milk in a saucepan and add gradually 200 g of sugar, 100 g of flour, 100 g of dark chocolate, 100 g of butter .....
  • Coniglio alla Piacentina (Cunili ala Piasinteina)
    Cunili ala Piasinteina
    Wash very well the rabbit and remove bone fragments, cut into pieces and dry thoroughly using paper towels. Blanch .....
  • Coppa Arrosto
    Coppa Arrosto
    Let hang for a few days the cup fresh rub with salt, pepper and spices, steccatela with garlic and rosemary and let it brown .
  • Piccola di cavallo (Picula ‘d cavall)
    Picula ‘d cavall
    Saute an onion and two chopped carrots with olive oil, butter and pistà to grass (which you obtained by chopping knife on a cutting board bacon ...
  • Lumache
    Lumache
    One proceeds to the so-called "purging", which consists in positioning the slugs closed in a container of corrugated cardboard or tin, on a bed of bran ....
  • Baccalà in umido
    Baccalà in umido
    After removing the fins and tail cod soaking them for 24 hours often changing the water, then drain it and cut it into pieces ...
  • Trippa alla Piacentina
    Trippa alla Piacentina
    Clean and wash several times trippa.Sbollentarla for a few minutes in a saucepan with the onion, celery, carrot, bay .....
  • Stracotto di Asinina
    Stracotto di Asinina
    Sauté in a clay dish a nice piece of butter with half sliced onion, a celery stalk .....
  • Sgonfietti (Frittelle Dolci)
    Sgonfietti
    Boil water with the butter and a pinch salt, add the flour, stir and cook for about 10 minutes. Remove from heat and let cool always ...
  • Ciambella (Busslan)
    Busslan
    Place 400g of flour on a pastry board, put in the center 180 g butter cut into small pieces and 180 grams of sugar, then egg yolks 3 .....
  • Risotto con i codini di maiale (risott cun i cuein ad gogn)
    risott cun i cuein ad gogn
    The dish is of use in cold weather at the time of the killing of the pig. Typical dish from poor peasant ...
  • Tortelli di Farina di Castagne
    Tortelli di Farina di Castagne
    Boil the chestnuts in plenty of water with a pinch of salt and bay leaf for about 40 minutes, then peel ...
  • Tortelli di Zucca
    Tortelli di Zucca
    cut the pumpkin into small pieces and collect them in a pan, add salt, cover and cook steam ...
  • Polenta e ciccioli (pulêinta e graséi)
    pulêinta e graséi
    is'required a rather dense polenta that is obtained by pouring the flour yellow ...
  • Bomba di Riso
    Bomba di Riso
    After a finely chopped onion, let it brown in a pan with 50 g butter, now ...
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