Osteria Fratelli Pavesi

​A Sunday dedicated to an out-of-doors trip.
This time it's the time to go to the hills of Piacenza and visit a not very famous but definitely interesting winery and to try a new Osteria named Ostreria Fratelli Pavesi, whose host won the award for the best Oste Slow Food of the Year.
You enter with the car directly into the court where the restaurant is located, rustic but very well-groomed environment, wooden tables set with white linen runners, we were made to sit in full upstairs in a beautiful room wide with red brick walls and windows that give on the courtyard and on the surrounding hills.
The winery of Osteria is very interesting, some excellent cured meats are kept and served on the table.

And we could not help but start with a traditional dish with cured meats, the three DOP pleasures, cup, salami and bacon and the mariola (Slow Food Presidio) accompanied by the home-made gardener of the Ostreria.
A dish that just to see it brings joy!

Among the notable appetizers was a riot of color and creativity in the hanging: low-fat freshwater Cappon with sturgeon, trout, seasonal vegetables and salsa verde.
Really an interesting dish for the view and for the taste.

​Moving on to the first courses, another classic of traditional Italian cuisine, the Pisarei and fasò with eye beans and heavy pork cotics.

Also a worthy representative of the tradition is the Tortello from Piacenza with ricotta, spinach and 36 months old Parmigiano Reggiano, excellent pasta for flavor and texture and yummy filling.

​Finally we decided to share for the table the rib of Piacenza, high level of sea, 70 days of minimum frond with the fried smashed potato; the meat was a bit harsh, I'm used to the Florentine which is so tender and this unfortunately wasn't so much. The fries were lovely instead!