97 agricultural food products: all the best in the province of Piacenza.
Even the province of Piacenza (the only one in Europe which boasts three PDOs in the cured meat sector) is certainly part of the Emilia Romagna Food Valley, the intersection point of the wine and food routesof the Hills and the Lowlands with many culinary insights.
Among the flagships of the area, there are 97 traditional food products - including 3 PDO cured meats: pancetta, coppa and salame piacentino - 2 PDO cheeses - Grana Padano and Provolone Valpadana - and 17 DOC wines, including the autochthonous Gutturnio, Malvasia and Ortrugo.
In about 150 km, the "Strada dei vini e dei Sapori dei Colli Piacentini" involves: traditions, cultures, history and the natural taste, collected together in an exuberant range of PDO wines, meats and cheeses.
In addition, the many dishes that, among first courses, seconds courses and desserts, seem to explode with aromas and colors. Just to tickle the appetite, for example: the "panzerotti", the "tortelli with the tail", the anolini, the "pisarei and fasö", the "rice bomb", braised and stews, the "picula" of horse, the donut, the almond cake, the "castagnaccio" (chesnat cake) and the "turtlitt".
With an overall length of about 100 km, "la Strada del Po e dei Sapori della Bassa Piacentina", it develops into a frame of villages surrounded by history and by the fields.
Starting from Caorso, you will see Monticelli d'Ongina, Castelvetro Piacentino, Villanova sull'Arda, San Pietro in Cerro, Besenzone and Cortemaggiore. The traveller can stay in one of the characteristic taverns along the Po, where the restaurant keepers offer the traditional dishes of the Great River: from smoked eel, to "stricc 'in carpion", to fried amolina, catfish and frogs. Of course, on the tables never lacks: the Grana PDO, the Provolone Valpadana PDO, the Cacio del Po, together with the three PDO Piacenza cold cuts, accompanied by the "grass pist", the Culatello, the Fiocchetto, the Salame Gentile and the famous anolini. The tipical vegetables are the white garlic of Monticelli d'Ongina and the tomato, while the fruit is represented by the Cherries of Villanova d'Arda and many varieties of ancient fruits, such as the quince. Among the desserts, Spongata and Torta Sbrisolona, to be enjoyed while sipping liqueurs such as egg's Marsala, Bargnolino and Nocino.