Recipes
Coppa Piacentina DOP San Bono Appetizer
Ingredients for 4 people: 100 g of butter, 4 anchovies, 4 slices of white bread, 150 g of Coppa Piacentina DOP San Bono. Method: Prepare the anchovy butter (blend the butter with the anchovies) and put it into a pastry bag. Pass the white bread through pasta dough...
Potato sushi with Pancetta Piacentina DOP San Bono and rosemary
Ingredients for 4 people: 300 g of sliced potatoes, 400 g of boiled potatoes, 1 spring onion of about 100 g., 60 g of egg yolk, salt and pepper to taste, Pancetta Piacentina DOP San Bono in slices. Method Mash the boiled potatoes with a potato masher. Lightly sauté...
Maccheroni Bobbiesi with salami paste ragout and Salame Piacentino DOP San Bono julienne
Ingredients for 4 people: 1 medium onion, 1 carrot, 1 stick of celery, 1 garlic clove, lightly chopped rosemary and parsley. 1 glass of white wine, extra virgin olive oil as required, 200 g of salami paste. 8 slices of Salame Piacentino DOP San Bono, 1 glass of tomato...
Frittata rognosa (Salami omelette)
Ingredients: 5 eggs 150 grams of raw salami 60 grams of grated Parmesan cheese nutmeg oil butter salt pepper Crumble the salami after having removed the casing. Heat a pan with oil and butter in equal parts and sauté the salami. In a bowl, beat the eggs, add the...
Eggs with salami and onion
Ingredients (per person): 60 grams of salami or cacciatore 2 eggs 1 medium onion 2 tablespoons of extra virgin olive oil Salt Peel the onion, cut it in half lengthwise and slice it very thinly. Heat the oil in a pan. As soon as it is hot, add the onion, simmer for...
Salami and potatoes
Ingredients: 100 grams of short-matured salami 600 grams of potatoes ½ glass of white vinegar 40 grams of butter salt pepper Peel the potatoes and cut them into chunks. Thoroughly clean the external part of the casing in which the salami is enclosed. Cut the salami...
Not just recipes
COPPA PIACENTINA DOP: did you know that…
The sweet fragrance of Pancetta from Piacenza is the result of a long-standing and refined art, whose origins go a long way back in time. The inhabitants of the Po Valley must have already been familiar with pigs during the Bronze Age, going by the archaeological...
Pancetta and Guanciale: do you get them mixed up?
There is often some confusion between pancetta (bacon) and guanciale (pig’s cheek) especially when it comes to using them for the preparation of typical dishes such as carbonara or amatriciana. But why not get to know them a little? They have one thing in common, both...