Restaurants in the province of Piacenza

Piacenza looks towards Milan rather than Bologna, and it shows: three protected cured meats of its own, filled pasta with a plaited tail, and a habit of drinking everything lightly fizzy.

What you eat here

• Coppa piacentina DOP, pancetta piacentina DOP and salame piacentino DOP: three designations in one province.
• Anolini in broth and pisarei e fasò, little bread dumplings with beans.
• Tortelli con la coda — sealed in a plait, filled with ricotta and spinach.
• Burtleina, a flour-and-water fritter, with cured meats.
• Bomba di riso with pigeon, a feast-day dish.

The wine

The Colli Piacentini give Gutturnio (Barbera and Bonarda, often frizzante), Ortrugo and aromatic Malvasia di Candia: wines still poured with a bit of fizz, and they make sense with salume.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.