Bollicine&Tortafritta

A tasting journey through the rolling hills of Piacenza begins the moment a basket of torta fritta is placed on the table, its yeasty aroma rising in a warm, inviting cloud. This hollow, diamond-shaped dough is fried to a precise, airy crispness, serving as the essential vessel for a parade of local charcuterie. The progression continues with a selection of salumi, where the art of curing is evident in the translucent slices of prosciutto and coppa that dissolve on the tongue. To balance the richness, the kitchen provides a vibrant, house-made giardiniera, its pickled vegetables offering a sharp, acidic snap. The journey moves into the heart of Emilian comfort with hand-rolled tagliatelle, tossed in a robust ragù that clings to every ribbon of pasta. Each course is designed to be paired with the effervescent local Gutturnio, whose floral notes cut through the savory fats. Dining here is a rhythmic exploration of heritage, texture, and the timeless marriage of bubbles and fried dough.