A Taste of Piacenza: Discovering Authentic Emilia-Romagna Cuisine

Estimated reading time: 3 minutes

WHAT TO EAT IN PIACENZA

Guide to Emilia-Romagna Gastronomy and Cuisine: Read more

Regional Cuisine:

Bologna, Ferrara, Forlí-Cesena, Modena, Parma, Ravenna, Reggio Emilia, Rimini

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Bomba di Riso

Bomba di riso is a traditional recipe of the village of Bobbio. A mixture of rice, eggs, breadcrumbs, and Parmigiano Reggiano are shaped into a dome with pigeon meat in the center of the dish. The bomba di riso is then cooked in the oven until golden brown.

Cheese and Cured Meats

Piacenza is the northernmost subregion of Emilia-Romagna. The world-renowned Grana Padano PDO and Provolone Valpadano PDO cheeses are made here. Provolone Valpadano is a stretched-curd, semi-hard cheese made in Dolce (mild) and Piccante (spicy) styles. Slow-ripened Grana Padano production began in the Middle Ages and is still essential to Emilia-Romagna cuisine today. For local cured meat specialties, look to Coppa Piacentina and Salame Piacentino.

Maccheroni alla Bobbiese

Typical of the village of Bobbio, maccheroni alla Bobbiese has a peculiar production process that originated in the Middle Ages. The pasta strips are formed by rolling the dough around a knitting iron or large crochet needle. Notably, maccheroni alla Bobbiese is served exclusively with a stracotto sauce.

Stracotto alla Piacentina

Stracotto is a supremely tender, slowly roasted beef stew of Piacenza. The beef is braised with aromatic herbs, wine, and broth for a hearty stew, traditionally made in earthenware pots.

Tortelli Piacentini con la Coda

Piacenza puts its own spin on tortellini with a larger stuffed pasta called tortelli piacenti con la coda. These tortelli are closed with a simple twist on both ends, forming the tail, or la coda is filled with spinach, ricotta, and Grana Padano cheese. Occasionally, a bit of mascarpone also makes its way into tortelli Piacentini. The tortelli is served with butter, sage, and Grana Padano. The dish was created for the famous poet and humanist Francesco Petrarch while visiting Piacenza in the mid-1300s.

DESSERT IN PIACENZA

Latte in piedi

Try the classic latte in piedi or standing milk for dessert in Piacenza. This creamy pudding made with cocoa powder and amaretti traditionally appears around Easter.

LIQUEUR OF PIACENZA

Bargnolino

Round out a meal in Piacenza with Bargnolino. Also savored in Parma, Bargnolino is a liqueur made from macerating sloe berries in a neutral spirit for a few weeks. The maceration is then sweetened and diluted. Bargnolino recipes vary by family and can include wine, spices, and citrus zest.