Our cuisine is based on tradition
Tradition is the driver of our cuisine.. and there is nothing that reminds of traditions more than homemade pasta! Every week two different kinds of pasta typical of piacentine cuisine are prepared: ‘cappellacci’ and ‘caramelle’.
Cappellacci di stracotto (anvein in Piacenza dialect) have very ancient roots, already known by the famous Renaissance chef Bartolomeo Scappi in 1500, and cooked in the families from generation to generation. The filling takes a long cooking, i.e. three days, and it is prepared with three meats: beef, veal and pork. At Vino dei Frati they are typically served with a tasty reduction of the cooking sauce of the filling itself.