San Giorgio Piacentino, attractive center in the province of Piacenza located in a fertile area of the Po Valley on the right bank of the Nure stream close to the wooded valley of the Riglio and on the slopes of pleasant hills that wind at the foot of the Apennines in Emilia Romagna.
This area was a strategic territory since Roman times with strong Visconti influences in the Middle Ages and then part of the noble Duchy of Piacenza and Parma with the iconic Farnese dynasty.
This municipality was subsequently governed by aristocratic families such as Anguissola and Scotti who always knew how to safeguard their territorial interests.
A visit to San Giorgio Piacentino is enjoying history, superb art, culture and traditions with also the opportunity to discover the excellent qualities of the legendary Pancetta Piacentina DOP, a delicious gastronomic emblem and pride of Emilia Romagna.
To discover the local historical beauties, I recommend starting the visit with the Castle of San Giorgio, now home to the Town Hall and the Municipal Library.
Erected in 948 after the Emperor Lothair allowed the Piacenza clergy to build a fortress to defend the Parish Church of San Giorgio, a very influential seat in Emilia in the tenth century.
This massive fortification with solid walls and an imposing quadrangular tower in the center was divided in the 18th century, in fact one wing remained to the Scotti family, feudal lords of the locality since 1600 while the other side was assigned to the noble Porcelli.
The interior can be reached through a central arched door that serves as access to a large courtyard that in modern times hosts meetings, events and cultural meetings.
Continuation with the beautiful Church of San Giorgio Martire dating back to 1600 but reformed several times in the following centuries acquiring a purely Baroque profile with three portals crowned by tympanums with the central surmounted by a wonderful fresco depicting San Giorgio killing the Dragon and two orders of pilasters.
Completing the complex stands the beautiful bell tower in Romanesque style in operation until 1920 when it was replaced by a contemporary bell tower raised on the left side.
The interior in the shape of a Latin cross divided into three naves with side chapels contains various remarkable works of art such as the Baroque altar of the Sacred Heart from the Cathedral of Piacenza, a nineteenth-century canvas depicting St. George and the Dragon made by Emilio Perotti, beautiful Baroque decorations and stuccoes by the artist Angelo Capelli and an important Serassi Organ.
Next to the complex stands the contemporary Chapel of the Ossuary built in the 20th century.
In the immediate vicinity in Piazza Caduti you can linger in front of the Monument of the deceased during the War of 15-18, a valuable work by the sculptor Ugo Rancati who in 1924 sculpted a soldier on a large stone placed on a large pedestal.
After the visit, I recommend visiting a well-known sausages factory to discover the flagship of the gastronomy of San Giorgio Piacentino or the famous Pancetta Piacentina DOP, an iconic delicacy of cured meats created in Emilia Romagna.
This product is created from meat from pigs raised in the Emilian and Lombardy territories, the same used for the elaboration of the legendary Prosciutto di Parma, mature animals with a weight that is traditionally around 160.0 kilograms and an age of 9 months.
The reference quadruped is classified as a "Heavy Pig" which is accompanied to the slaughterhouse with a batch certificate indicating the origin, type, information on breeding methods, documents that are a sort of very complete identikit that are then meticulously preserved by the producer.
The raw material that is used is pork cut at the central section of the fat covering the half-carcass and retrosternal up to the groin part, including the lateral part of the udders.
This operation represents an adipose cut of the pig head that is obtained with a specific sectioning by isolating the so-called "pancettone" from which other special cuts for the real bacon are then obtained.
The salting process takes place after a trimming phase by adding salt, pepper, sugar and cloves, lasting 15 days, carrying out delicate massages alternating with rest of the meat being processed in refrigerated cells at a temperature of 4.0 degrees with a humidity rate of 70/80%.
Once this phase is finished, the piece is rolled, sewn by hand and placed for no less than 10 days in drying rooms at a temperature of 20.0 degrees, a process that anticipates the actual seasoning that will last as per traditional methods for a period of 3 months from the date of salting.
The traditional Pancette Piacentine PDO have a cylindrical shape weighing between 4.0 and 8.0 kilograms wrapped in their rind, tied with elastic string and sewn lengthwise.
In a cut it is possible to verify the organoleptic characteristics by immediately noting the compact consistency of the meat without elasticity, homogeneous with a vivid red shade alternating with the pure white of the fatty parts.
The aroma released is pleasant, delicate but at the same time penetrating, the flavor is savory, sweet, pleasant to the palate in an instant.
For gastronomic use, Pancetta Piacentina PDO is excellent in any assorted appetizer, superlative for the preparation of rolls, grilled, fried, eaten as a snack, magnificent if combined with toasted polenta or on toasted bread.
Time for your lunch, remaining in the traditional local cuisine I recommend starting with an appetizer based on Salami, Coppa, Pancetta DOP and Gnocco Fritto,first courses to choose between Tagliatelle with Ragu di Cinghiale or Ravioli with Pumpkin, options between the second courses between Baked Pork Ribs with potatoes or Beef Stew with Sautéed Mushrooms.
The visit of San Giorgio Piacentino is ideal for all those who love art, history with the opportunity to enjoy the charming landscapes of Emilia Romagna and for all gourmets who will be delighted by the superb, local cuisine and gastronomic products as the Pancetta Dop that are part of the Italian elite.
Link
https://emiliaromagnaturismo.it/en/towns/san-giorgio-piacentino
Where to Stay | Recommended Accommodation in the area
Locanda da Romano
Agriturismo il Capitolo
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