the Province of Piacenza

The recipe for this traditional Italian deli meat has been passed down for generations, and in every country farmhouse, Coppa was considered a special treat, eaten for holidays and other special occasions. Some of those recipes found around the Nure and Trebbia Valleys date back to the 1800s, whe... Read more

This famous cured sausage originates from the province of Piacenza, the westernmost of nine provinces in the Emilia-Romagna region, nestled between the river Po and the Apennines. It is often said that the 15th-century tradesmen from the neighboring Lombardy could easily distinguish cured meats f... Read more

Made from the pork cut of the so-called pancettone (belly), Pancetta Piacentina is an unsmoked and rolled variety of bacon and an authentic product of the Piacenza province, located in the Emilia-Romagna region. The processing of meat begins with dry-salting and seasoning, after... Read more

Gutturnio is a distinguished red wine from the Emilia-Romagna region of northern Italy, produced in the hilly areas south of Piacenza. It is a Denominazione di Origine Controllata (DOC) wine, highlighting its quality and regional importance. Gutturnio is a blend of Barbera (55–70%), which p... Read more

This simple, rustic dish hails from Piacenza and is prepared with merely a few humble ingredients. Namely, the word pisarei denotes tiny dumplings made with flour and breadcrumbs, whereas fasò is a thick tomato flavored sauce made with a base of onions, lard, and... Read more

Pisarei are small, hand-rolled dumplings originating from the Piacenza province in the Emilia-Romagna region of Italy.Traditionally, they are crafted from a mixture of flour and breadcrumbs, combined with water to form a dough. The dough is then shaped into tiny, oval-shaped dumplings, each press... Read more

Bargnolino is an Italian liqueur made with sloe berries (blackthorn), locally known as bargnö or bargnòl. The liqueur is made by macerating sloes in a neutral spirit for several weeks. The macerate is then sweetened and diluted. There is no set recipe or an exact list of ingr... Read more

Vin santo di Vigoleno is a rare and esteemed Italian dessert wine produced in the medieval village of Vigoleno, in the province of Piacenza, Emilia-Romagna. Made from local grape varieties, primarily Santa Maria and Melara (at least 60%), with possible additions of Bervedino, Ortrugo, and Trebbia... Read more