Linked to the traditions of the harvest is the cooked must, obtained with grape juice and served as a dessert.

Val Tidone is also rich in De.Co products. (Municipal Denomination of Origin) that maintain a very strong link with the local culinary tradition and the territory, as well as including several PAT (Traditional Agri-Food Products). Among the first courses the chisöla, the typical focaccia with greaves from Borgonovo, and the batarò, a sandwich that originates from the Valtidonese peasant tradition: both excellent combined with local cold cuts, but which lend themselves well to excellent combinations also with cheeses.

In addition to the 3 typical cured meats protected with the PDO brand, Coppa, Pancetta and Salame Piacentini, a Grana Padano PDO of excellent quality is produced.

Of more recent tradition, but equally of great quality, the oil of Val Tidone, obtained by cold extraction, has a fine, flowery and delicate aroma and taste and is particularly suitable for traditional dishes. The more than 30,000 olive trees scattered throughout the territory give a fresh oil on the nose, with hints of freshly mowed grass, thistle, green almond, full bitter and spicy taste, medium intense.

In Val Tidone there are also many traditional dishes not to be missed such as:

• i Pisarei e Fasò, piccoli gnocchetti di pane grattugiato e farina conditi con abbondante sugo di pomodoro e fagioli insaporito con la pistà ad grass. 
• i tortelli con la coda, eleganti trecce di pasta sfoglia sottile che racchiudono un ripieno a base di ricotta e spinaci.  Vengono conditi con burro fuso, salvia ed abbondante grana grattugiato. Si mangiano tradizionalmente nei giorni di magro.
• anolini: l’indiscusso piatto piacentino dei giorni di festa. Si tratta di una pasta ripiena con numerose varianti locali.

A piece of advice? The best way to get to know the area is to taste directly the products and the many dishes of local food and wine in the places of production or in the farmhouses and typical restaurants. And bringing some of these delicacies with you on your return is also a way to take home a bit of Val Tidone…