27
Aug
RICE TIMBALE A LA PIACENTINA
Rice timbale a la piacentina: There are many variations to this recipe depending on the Region you are in. This is a classic dish of Piacenza
23
Apr
Lamb a la piacentina
Lamb is a very particular meat, with an intense and distinct flavor: this is the ancient recipe for lamb a la Piacentina
8
Jan
Stew alla piacentina
Stew alla piacentina is one of the classic recipes of the Piacenza cuisine: the classic recipe calls for horse meat, but variations use beef. The taste is slightly different but always valid.
7
Jul
Guido Invernizzi presents the wines of Podere Casale
Guido Invernizzi presents the wines of Podere Casale. What a surprise and honor for me to taste the wines of Nicolas Rigamonti and Podere Casale.
11
Mar
STEWED DONKEY MEAT
Stewed donkey meat has two charateristics: dark color and strong taste. If it is not marinated sufficiently, the meat will be tough and the taste too strong
6
Dec
Vittorio Barbieri talks about Podere Casale wines
Four Podere Casale wines that I have tasted, in the order they would be served at a meal, from the simplest to the more complex.
6
May
Roast Coppa
There are various ways to prepare roast coppa: we are going to follow the traditional recipe of Piacenza which does not include pancetta
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.
24
Mar
Tagliatelle with walnut sauce
Tagliatelle with walnut sauce is a very special dish: the unmistakable, intense aroma appeals to everyone. It is a very easy dish to prepare, quite common in Liguria and Emilia Romagna, with a few variations in Campania
5
Dec
Botte da Orbi the first beer of Podere Casale
This project was successful thanks to Birrificio Licor Dei under the technical supervision guaranteed by Paolo Mattavelli and with the participation of Podere Casale that supplied the barriques for the six month refinement
