Castelvetro Piacentino, is an attractive center in the province of Piacenza located a few minutes from the course of the Po river and close to the Lombardy borders, just 6.0 kilometers from the beautiful Cremona in the charming territories of Northern Emilia Romagna.
A land rich in historical events since the times of the Roman Empire with the construction of a fortress at the behest of Marcus Aurelius, called Castrum Vetus from which the current name derives.
This municipality experienced important stages in medieval times when it was part of the Pallavicino State, the Duchy of Milan and living its golden years during the glories of the Duchy of Parma and Piacenza with the Farnese dynasty.
A highlight of this land is also the exquisite Shallot which has found for centuries very fertile soil in this geographical area of Emilia Romagna next to extensive orchards that produce famous cherries, all in a purely flat territorial strip on the slopes of the Apennines, an area that in the Middle Ages was subject to intense reclamation by the Benedictine monks.
To discover the local historical-monumental heritage, I recommend starting with the Parish Church of San Giovanni Battista dating back to the twelfth century characterized by a large tympanum, developed in a refined Baroque profile due to the architectural reforms that took place between 1710 and 1736.
Continuation with the Church of the Holy Spirit on the Cross probably elevated according to historical documents in 1163 when it was recorded in a parchment. With baroque shapes and a high ochre-colored façade, the religious building is flanked by a beautiful bell tower erected on a quadrangular plan and developed on three levels.
The interior with three naves has beautiful frescoes of the Lombard-Emilian school and a well-known Lingiardi Opus 145 organ manufactured in 1865 by this famous Pavia company.
In San Pedretto, one of the municipal hamlets, you can admire the Church of San Pietro in Corte built in 1713 in imperial Baroque style, a structure that later became the Diocesan Sanctuary of the Blessed Virgin of Sorrows in 1895.
A small, elegant portico stands out in its architectural profile in front of a beautiful central portal and a prominent bell tower with a vague Romanesque inspiration having a stupendous spire as its terminal.
Continuation with the Church of San Giuliano Martire located in the hamlet of the same name, an attractive Baroque building erected between 1738 and 1743 which boasts a beautiful façade elegantly decorated with an adjoining bell tower raised in the rear body of the complex surmounted by a dome having a metal cross as a terminal.
Once the visit is over, I recommend visiting a company dedicated to the cultivation of the famous and renowned Piacenza Shallot scientifically known as Allium Ascolonicum, a bulbous plant belonging to the Liliaceae family.
This product originated in the Middle East as documented by the philosopher and historian Romanus Pliny classifying the city of Ascalone in Judea as its cradle.
Considered a stimulant according to the ancient scholar Ovid, the shallot was also mentioned in the Middle Ages by another famous figure of Italic literature, namely the well-known Tuscan novelist Giovanni Boccaccio who in his own way created legends since then about hypothetical properties that were purely aphrodisiac.
The Piacentino Shallot has a recognition mark that protects the origin, the producer and the consumer and has in Castevetro Piacentino its only epicenter of cultivation.
One of the main characteristics is the strong presence of vitamins A and C , the second only if its consumption is raw, curative qualities acting as a detoxifier, diuretic, antioxidant for the selenium content and in China according to epidemiological studies considered as an excellent deterrent to fight stomach cancer.
The shallot has been highly appreciated in the culinary field for a long time for its versatility and therefore it is not surprising that it has entered the elite of national and international cuisine.
Sublime as an ingredient for risottos and salads, excellent if preserved in vinegar or in oil, served in mixed appetizers, excellent for the preparation of sautés, sauces, included in the elaboration of meat sauces, excellent in soups, soups and as a seasoning or substitute for garlic having a less intense aroma than it or the onion because it possesses a more penetrating flavor.
Its preservation is optimal in cool and ventilated rooms but on the other hand it is not recommended to place it in the refrigerator and especially in plastic packaging due to the creation of unwelcome mold.
This
vegetable withstands temperatures in the freezer for long periods and can be
used without problems once extracted.
Time for your lunch, I recommend starting with an appetizer based on Raw Salami, Coppa Piacentina, Cooked Shoulder and Fried Dumpling, first courses to choose between Risotto with Shallot or Tortelli Piacentini, the option between the second courses will be between Mixed Boiled Meat with Mustard or Grilled Beef Steak with a side of mixed salad.
The visit of Castelvetro Piacentino is very pleasant and highly interesting, this Emilian territory rich in history and artistic beauties offers very fascinating landscapes, delicious gastronomy and products as the Piacenza shallot which boasts a great prestige within the national and international cuisine.
Link : http://www.comune.castelvetro.pc.it/
Where to Stay | Recommended Accommodation
Hotel Parco
B&B La Viola
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