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GUIDE TO CERTIFIED RESTAURANTS TRADITIONAL CUISINE OF PIACENZA
guardians of an important knowledge such as the recipes of local
gastronomy; people who cook every day, who gather compliments or
comments, who perceive changes in taste, who can invent adjustments,
even very small, to improve.
Each restaurant gave us a little of its knowledge, sometimes with great
precision, some other times with summary directions – because thanks to
a constant practice they rarely weight out the ingredients – but always
with great generosity. So we have learnt how to brew a good stock, how
to take off the gamy smell from meat, how to prepare a good sauce, a good
battuto, a good polenta and even how to leaven certain kind of wheat.
Some restaurants recommended us the best method to cook typical dishes,
others suggested us tasty variations or original creations.
In this way our guide has been enriched by useful suggestions and also by
features that identify better who cook for us. Details that we like to dwell
upon; details that arouse the interest of tourists and also of people from
Piacenza; details that surely will provoke constructive discussions we are
looking forward to.
Each restaurant mentioned in the guide will put out a label with the logo
“Certified Restaurants Traditional Cuisine of Piacenza 2006” that allows
an immediate identification of the gastronomic offer of the place.
Along with the sheer guide, in order to intrigue our readers, we have
inserted in the volume four “Osteria’s Short Stories” by the journalist
Giorgio Lambri, not really born in Piacenza, but very familiar with
Piacenza and its environs.
Ironic, sarcastic, realistic, they sketch out characters, facts, conversations
and some customs which may occur in classic osterias of Piacenza. They
are obviuosly fiction stories – sometimes a bit noir – and any reference
to people, places and facts is totally casual. We have appreciated them at
once for their directness and because the descriptions are so vivid that by
reading them we can imagine the depicted characters and the situations
under way.
The osteria is the thread running through these short stories; they talk
about owners, they talk about people who have ended up to osteria by
chance or who regularly go there and that is why we decided to call them
“Osteria’s Short Stories”. From now on it might become an autonomous
genre. We hope so as we wish good reading to anyone who will take this
guide.
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