Stracotto alla piacentina, ‘L Stua

Stracotto alla piacentina is a traditional dish from the Emilia-Romagna region of Italy. It is a slow-cooked beef stew that is typically served with polenta. The dish is named after the town of Piacenza, where it originated. However, it can also be found in other towns and communes in the region, such as Parma, Reggio Emilia, and Modena.

One place to try stracotto alla piacentina is at ‘L Stua, a restaurant in the town of Piacenza. The dish can also be found at other restaurants and trattorias throughout the region. In addition, it can be purchased at local markets and specialty food shops, such as La Bottega del Buon Caffè in Modena.

To make stracotto alla piacentina at home, you will need beef chuck, red wine, onions, carrots, celery, tomato paste, beef broth, and herbs such as rosemary and thyme. The beef is first seared and then simmered in a mixture of wine, broth, and vegetables for several hours until it is tender and flavorful. The dish is typically served with creamy polenta.

Stracotto alla piacentina has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This means that it is a traditional dish that is made using traditional methods and ingredients from the Emilia-Romagna region. The specifications for stracotto alla piacentina include the use of beef from local breeds, such as the Chianina or Romagnola, and the use of local red wine in the cooking process.

– “Stracotto alla piacentina.” Emilia Romagna Turismo.
– “Stracotto alla piacentina.”
– “Stracotto alla piacentina.” La Cucina Italiana.