At the foot of the Piacentini hills between the Chero, Nure and Arda valleys lies Carpaneto Piacentino. The municipality hosts every year the
The first weekend in September one of Piacenza's three PDO cured meats (coppa, salami and pancetta) is celebrated. Coppa is produced using the back of the pig's neck; 2 coppe are made from each animal.
The specifications stipulate that only meat from pigs born, raised, fed and slaughtered in neighboring territories and cured in the Piacenza area can be processed.
Food stands, a market and live music enliven the streets and squares of the historic center for three days.
