sabato 23 novembre 2024
Dishes of Tradition Piacentina
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.
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 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 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 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 ...
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 PiediPut 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 .....
Cunili ala PiasinteinaWash very well the rabbit and remove bone fragments, cut into pieces and dry thoroughly using paper towels. Blanch .....
Coppa ArrostoLet hang for a few days the cup fresh rub with salt, pepper and spices, steccatela with garlic and rosemary and let it brown .
Picula ‘d cavallSaute 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 ...
Baccalà in umidoAfter 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 PiacentinaClean and wash several times trippa.Sbollentarla for a few minutes in a saucepan with the onion, celery, carrot, bay .....
Stracotto di AsininaSauté in a clay dish a nice piece of butter with half sliced onion, a celery stalk .....
SgonfiettiBoil 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 ...
BusslanPlace 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 .....
risott cun i cuein ad gognThe 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 CastagneBoil the chestnuts in plenty of water with a pinch of salt and bay leaf for about 40 minutes, then peel ...
Tortelli di Zuccacut the pumpkin into small pieces and collect them in a pan, add salt, cover and cook steam ...
pulêinta e graséiis'required a rather dense polenta that is obtained by pouring the flour yellow ...
Bomba di RisoAfter a finely chopped onion, let it brown in a pan with 50 g butter, now ...
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