OUR DISHES

Female hands manage the kitchen. First of all Mother Rosa, then those of Paola and Barbara, helped by ladies from the location. Expert hands that acknowledge with a simple touch the correct degree of softness of the dough for making typical pasta of Piacenza cuisine and eyes, which can distinguish the freshness of vegetables and meat that make up traditional main courses. Finally the right nutritional, composition and combining balance.
They are the main ingredients of the Faccini cuisine. Amongst the dishes: typical and traditional cold cuts from Piacenza, pasta filled with ricotta and spinach, pasta filled with pumpkin, pasta filled with prosciutto, small pasta soup, pappardelle with wild boar or hare, roast capicola, pheasant with mixed herbs, braised wild boar with cornmeal, chine of pork, grilled mushrooms (seasonal), home made cakes and spoon desserts and nocino (liqueur made from walnuts) and prunelle.

TORTELLI ALLA PIACENTINA
(clicca per vedere la ricetta)

FARAONA ALLA CRETA
(clicca per vedere la ricetta)

PISAREI E FASÖ
(clicca per vedere la ricetta)