2
Mar
THE VINEYARD OF LEONARDO DA VINCI
In the spring of 2015, the vineyard of Leonardo da Vinci was planted again and is open to the public.
9
Feb
VEAL ROAST A LA FARNESE
A veal roast a la Farnese is always on the menu in Piacenza: mixed roasted meats are usually served but we are preparing the recipe that calls for only veal.
6
Jan
Vicobarone
The name of this town most probably dates to the Romans. In 1651, P. Maria Campi wrote in Historia Ecclesiastica di Piacenza that the name comes from the latin Vicus Varroni, which literally means Village of Varrone, in honor of an influential roman.
8
Dec
Anolini in broth
Anolini are a type of ravioli, round in shape , served in broth according to a typical Emilia recipe.
There are two versions: one from Piacenza and one from Parma.
23
Nov
THE 1400th ANNIVERSARY OF THE DEATH OF SAINT COLOMBANO
November 23, 2015, is the 1400th anniversary of the death of Saint Colombano, an Irish monk and missionary, patron of motorcyclists and founder of numerous monasteries throughout Europe.
15
Oct
Squash tortellini with butter and sage
Squash tortellini is a typical recipe of the Piacenza and Mantova area; a very particular taste that blends the sweet flavor of squash with the delicate taste of butter and sage
4
Aug
Cappellacci alla piacentina
Cappellacci alla piacentina combines past and present in a genuine bond with mother earth which is still very important in the colli piacentini.
11
Jul
Ulisse Sartini: portrait painter of Popes
Ulisse Sartini derives inspiration from the paintings of the Renaissance as well as his researches of new fields of original creativity such as Embriocosmo
1
Jun
Marubini in broth
Marubini in broth is a typical dish from the Cremona area but also quite popular in Emilia Romagna, above all in the Piacenza province, where numerous variations can be found
2
May
From Val Tidone to Piacenza: 800 years of history in one day
Eight centuries in a single day is possible, along one of the trails of the soul that lead from Val Tidone to Piacenza.
