Lepre alla piacentina, Levra ala piasinteina

Lepre alla piacentina, also known as Levra ala piasinteina, is a traditional dish from the Emilia-Romagna region of Italy. It is a slow-cooked stew made with wild hare, red wine, and a variety of vegetables and herbs. The dish is typically served with polenta or mashed potatoes.

Lepre alla piacentina can be found in many towns and communes throughout Emilia-Romagna, including Piacenza, Parma, and Reggio Emilia. It is often served in local restaurants and can also be purchased at specialty food shops and markets.

Some popular places to find Lepre alla piacentina include La Buca di San Pietro in Piacenza, Trattoria del Tribunale in Parma, and Osteria del Sole in Reggio Emilia.

One recipe for Lepre alla piacentina calls for the following ingredients:

– 1 wild hare, cut into pieces
– 1 bottle of red wine
– 2 onions, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves of garlic, minced
– 2 bay leaves
– 2 sprigs of rosemary
– 2 sprigs of thyme
– Salt and pepper to taste

To prepare the dish, the hare is marinated in red wine for several hours before being browned in a large pot with onions, carrots, celery, and garlic. The remaining wine is then added to the pot along with the bay leaves, rosemary, and thyme. The stew is simmered for several hours until the meat is tender and the sauce has thickened.

Lepre alla piacentina has been recognized as a traditional Italian food product (PAT) by the Italian government. To receive this recognition, the dish must meet certain specifications, including being made with wild hare and using traditional cooking methods.

– “Lepre alla piacentina.” Giallo Zafferano. https://www.giallozafferano.it/ricerca-ricette/lepre%20alla%20piacentina/
– “Lepre alla piacentina.” Emilia Romagna Turismo. https://www.emiliaromagnaturismo.it/it/cibo-e-vino/ricette/lepre-alla-piacentina
– “Lepre alla piacentina.” Prodotti agroalimentari tradizionali italiani. https://www.prodottitipici.com/prodotto/lepre-alla-piacentina/