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Antipasti

TORTA FRITTA

Torta fritta, also called chisolino, is a typical bread eaten with cheese and local DOP cured meats such as pancetta, coppa and salami. It is excellent as a starter or a tasty snack.

INGREDIENTS

  • 500 g plain flour
  • 60 g lard
  • 40 g brewer’s yeast
  • oil (or lard) for frying
  • salt

 

Method: Put the flour on a board, add a teaspoon of salt, the lard and the yeast diluted in a quarter of a litre of warm water (or milk). Knead well, cover the dough with a cloth and leave to rise in a warm place for at least one hour. Then roll out the dough to a thickness of about 3 mm. Cut the dough into diamond shapes and fry them in very hot oil (or lard); when they have risen and are golden brown, remove from the oil and place on absorbent kitchen paper. Serve hot with DOP Piacentini cured meats.

 

Wine pairings: Malvasia Secco Frizzante, Ortrugo Frizzante, Monterosso Val d’Arda, Trebbianino Val Trebbia, Valnure.

Antipasti

BATARO’

BATARO’

Batarò is a typical flat bread from the local culinary tradition, particularly the Val Tidone area. It is made from simple ingredients and is baked quickly in a wood oven or stove. This bread from the olden days is excellent with DOP Piacentini cured meats such as Coppa, Pancetta or Salami, or served sweet with honey, sugar or Nutella.

INGREDIENTS

  • 700 g plain flour
  • 100 g maize flour
  • oil
  • salt
  • 1 cube of fresh yeast
  • Half a litre of water
  • For the sweet version: honey, sugar or Nutella

Method: knead all the ingredients together, lightly oil the dough, cover with a cloth and leave to rest for about half an hour. Then take the dough and break off small pieces and shape into very thin, flat loaves. Brush with oil and bake in a wood oven, electric oven or in a frying pan. The Batarò should puff up. Fill with cured meats and cheese or a filling of your choice.

Wine pairings: Ortrugo, Trebbianino or Malvasia Secca.

Primi Piatti

PISAREI E FASO’

This traditional dish from Piacenza is a country recipe made with simple ingredients. In fact, it used stale bread to save on raw materials.

INGREDIENTS

For the pasta

  • 500 g plain flour
  • 150 g fine breadcrumbs
  • water

For the sauce

  • 400 g dried beans (soaked for 12 hours)
  • onion
  • carrot
  • celery
  • tomato purée
  • sausage
  • lard, minced with parsley and garlic
  • olive oil
  • Grana cheese

Method: Pour some warm water onto the breadcrumbs and mix with the flour to make a soft dough. Roll out strips of dough to make a sausage shape and cut off small pieces (roughly the same size as the beans), flatten and dust with flour.

Heat some olive oil in a pan and fry the chopped vegetables and sausage, add the drained beans and cook over a low heat for at least one hour. Then add the tomato purée and carry on cooking until the sauce has thickened.

Cook the pisarei pasta in boiling water, drain when they float to the surface and serve with generous amounts of sauce.

Wine pairings: Barbera , Bonarda and Gutturnio.

Primi Piatti

TORTELLI CON LA CODA

Tortelli are part of the local culinary tradition. It is a rich and elaborate dish traditionally prepared to celebrate important occasions.

INGREDIENTS

For the pasta

  • 400 g plain flour
  • 2 eggs
  • salt

 

For the filling

  • 300 g spinach
  • 40 g grated Grana cheese
  • 200 g ricotta
  • 1 egg
  • nutmeg
  • salt

For the sauce

  • a knob of butter
  • a few sage leaves
  • grated Grana cheese

Method: Make the pasta by mixing together the flour, eggs and salt and kneading to form a dough. Roll out the pasta very thinly and cut firstly into 8-cm strips and then into 4-cm squares.

Make the filling by boiling the spinach, drain well, squeeze out the excess water and mince with a mezzaluna knife. Add the ricotta, egg, cheese and a good grating of nutmeg.

Place a little of the spinach filling in the centre of each pasta square.
Close the square of pasta by folding over one of the corners into the centre and then pick up the two side corners with your thumb, index and middle finger and “plait” the pasta edges together to form a “tail”.

Cook the tortelli in boiling water, drain and pour over the melted butter and sage.

Wine pairings: Gutturnio Vivace and Barbera

Primi Piatti

ANOLINI IN BRODO

Anolini are a typical dish from the local culinary tradition. The family traditionally gets together on Christmas Eve to eat this refined dish. Being a rich and elaborate dish, both for the ingredients and method of preparation, it is traditionally linked to important celebrations.

INGREDIENTS

For the pasta

  • 2 eggs
  • 300 g plain flour
  • salt

For the filling

  • 200 g beef
  • butter
  • nutmeg (to taste)
  • 100 g breadcrumbs
  • 2 eggs
  • 200 g grated Grana cheese
  • onion seasoning
  • carrot
  • celery
  • salt and pepper
  • red wine
  • meat stock

Method: Make the beef stew by browning the meat in the butter, then add the celery, carrot, salt and pepper, onion seasoning and red wine. Add the meat stock and bring to the boil, lower the heat and cook for four hours. When the beef is cooked, mince everything and add a little more meat stock, breadcrumbs, grated cheese, eggs and nutmeg. You should have a smooth, dense mixture. Leave it to rest while you make the pasta.

Mix together the eggs and flour to make a dough and roll out very thinly.

Put small amounts of filling onto strips of pasta, at intervals, using a teaspoon. Fold over the pasta to cover the filling and cut out the anolini using a cutter.

Boil the anolini in traditional broth (usually made with beef and chicken) or serve with butter, nutmeg and Grana cheese.

Wine pairings: Cabernet Sauvignon, Gutturnio, Barbera and Bonarda.

Secondi Piatti

COPPA ARROSTO

Roast pork neck fillet is a dish that is rarely missing from the table. This rich dish is typical in the local culinary tradition and often eaten on special occasions and in local restaurants.

INGREDIENTS

  • fresh pork neck fillet
  • dry white wine
  • butter
  • oil
  • onion
  • rosemary
  • salt
  • pepper

 Method: Leave the meat to mature for a few days, stud with garlic and rosemary and brown in a pan with the oil, butter and chopped onion.
When it is well browned, pour half a glass of wine over the meat, cover with a lid and continue to cook in the oven. Turn and baste with the meat juices every now and then to keep the roast tender. When the meat is about three-quarters cooked, remove the lid so that the meat can brown well and the juices reduce. Serve sliced on a warm plate and pour over the meat juices.

Wine pairings: Gutturnio Classico or Gutturnio Frizzante

Secondi Piatti

AGNELLO ALLA PIACENTINA

Piacenza-style lamb is a common recipe in this area and was traditionally prepared at Easter. Today this recipe is also made with goat’s meat.

INGREDIENTS

  • 1 kg lamb meat
  • 1 large onion
  • 1 clove garlic
  • 2 tablespoons of extra virgin olive oil
  • A knob of butter
  • 50 g pork lard
  • 1 sprig parsley
  • Half a glass dry white DOC Colli Piacentini wine
  • 2-3 ripe tomatoes
  • Salt and pepper to taste
  • Some meat stock

Method: Remove any excess fat from the lamb and cut into pieces of the same size. Brown the meat for a few minutes in the oil and butter, together with the finely-chopped onion. In the meantime, prepare the “pistà ad gràss”, a minced fat to add flavour to the dish, made of minced garlic, pork lard and parsley. When the meat is browned on all sides add the minced fat to the pan and gently stir. After a few minutes, add half a glass of dry white DOC Colli Piacentini wine (for example Pinot Grigio or Chardonnay) and evaporate. Then add the tomatoes (chopped with the seeds removed) and season to taste. Cook over a low heat with the lid on. Every now and then stir the meat and check how it is cooking. If necessary, add a few spoonfuls of stock to stop it drying out. When the meat is ready, remove from the heat and leave it to stew. But be careful it does not get cold. The lamb should be eaten hot!

Wine pairings: Barbera Frizzante or Gutturnio Frizzante.

Dolci

BUSLANEIN

Buslanein, are typical ring-shaped biscuits from Piacenza, eaten at the end of a meal with Vin Santo or Passito Di Malvasia wine.

INGREDIENTS

  • 500 g plain flour
  • 100 g sugar
  • 80 g butter
  • 120 ml milk or white wine
  • Pinch of salt
  • Grated zest of one lemon

 Method: Make a dough with the flour, sugar, salt, melted butter and milk. Wrap in cling film and leave to rest for about 30 minutes. Form sausage shapes about 15 cm long and 2 cm thick and shape into rings. Dip the rings into warm milk, drain and leave to rest on a clean cloth for a couple of hours. Bake in an oven pre-heated to 180°C for about 15 minutes, lower the temperature to 160°C and bake for a further 15 minutes. Leave to cool and then bake again for 15 minutes at 160°C.

 Wine pairings: Malvasia Dolce and Bonarda Dolce.