Campi dei sogni Bobbio

The difficulty, which perhaps you may encounter when trying to reach this trattoria, is compensated by the very pleasant family atmosphere and genuine home - made cooking.

Still on the plain, yet already at the foot of the hills that can be glimpsed on the horizon, what from the outside presents itself as a typical country house surprises within with an elegant dining room that opens into a sort of veranda overlooking the garden and the greenery of the lower Piacenza countryside. The atmosphere is relaxed and most agreeable, ideally suited to a refined yet never formal lunch or dinner. The menu features references to local ingredients and recipes, alongside the excellent focaccia with ciccioli served among the bread course, a true speciality of the house. The co

Now housed within Tenuta Riccagioia (the region’s agricultural research facility), two elegant and modern dining rooms with large windows overlook the internal courtyard directly. The chef’s cuisine aims to be territorial, though it willingly wanders along the peninsula with excellent lamb culurgiones. Additionally, there’s Sicilian extra virgin olive oil from Castelvetrano, outstanding bread service, and intriguing desserts. Among the must-tries is certainly the local duck, flavored with rhubarb, wild garlic cream, and coffee jus, prepared in traditional fashion. Wine is a beautiful chapter u

Housed in a charming palazzo with an Art Nouveau façade overlooking the main square of the village, this restaurant has an unexpectedly modern and minimalist-style interior. The menu features an impressive selection of fine local charcuterie (including coppa, pancetta and salami), as well as anolini pasta in broth and ricotta and spinach tortelli. The quality of the meat is outstanding.

Locanda Cacciatori, housed in a former carpenter’s workshop, lies in the quiet heart of Val Nure, amid the scent of wood and country air. The restaurant celebrates Piacenza cuisine with dishes that revive the authentic flavors of times past, elevated by skilled hands. In winter, the warmth of broth envelops handmade meat anolini, small parcels of flavor steeped in tradition. In fine weather, an inviting terrace beckons guests outdoors, amid rustling leaves and gentle sunshine, for an experience that speaks of home and memory.

A short distance from the historic centre of the enchanting village of Bobbio, this restaurant presents a cuisine that speaks with coherence and respect of the traditions of the territory, drawing out authentic flavours and a faithful adherence to the seasonality of its produce. The menu is a homage to the local cuisine, and among its specialities stands out one of the emblematic dishes of the town: maccheroni alla bobbiese, prepared according to tradition and with consummate skill, a true expression of the gastronomic identity of the place.

The menu is a journey through flavours that weave the traditions of Piacenza together with influences from other Italian regions. One of the highlights is their take on a Ligurian dish: Cappon magro di fiume, which combines sturgeon and trout with seasonal vegetables and salsa verde, creating fresh and lively contrasts. But the dish that won us over today is the charcoal-grilled pigeon: juicy meat, velvety liver pâté, a rich gravy and vegetables from the garden, in a perfect balance between technique and taste. The experience doesn't stop here: the wine list offers a wealth of rare and intrigu