The story
In the heart of Piacenza, Osteria del Trentino - Da Marco brings a century-old name into the present. The osteria first opened its doors in 1910, founded by a man from Trento when the city was still part of the Austro-Hungarian Empire. Today, that historic sign is one of Piacenza’s Botteghe storiche — officially recognized historic shops — and under the guidance of Marco Piazza, it has become a destination for Emilian cuisine that balances tradition with a modern sensibility.
Marco Piazza, who runs the restaurant with his wife Donatella and their sons Lorenzo and Daniele, came to the osteria from Castello di Rivalta. He grew up in the family butcher shop as an apprentice to his brother Carlo, and that background is evident in the kitchen’s focus on meat. Here, beef takes center stage, and the menu gives pride of place to quinto quarto — the fifth quarter, or offal — reviving cuts that many have forgotten.
The cooking is rooted in Piacentine tradition. Start with the Lardo Piacentino dolcissimo served with warm homemade brioche, or a sandwich of salted tongue with salsa verde and caramelized onions. Pasta follows: anolini in brodo di terza — stuffed pasta in a broth of beef, capon, and veal — or pisarei e fasò, the classic Piacenza pasta with beans and a touch of meat ragù. For mains, the guancialino brasato (braised jowl) with mashed potatoes is a pure comfort, while the selection of quinto quarto dishes includes fried calf’s brains, liver with onions, sweetbreads with pumpkin chutney, and kidney trifolato with Madeira.
This dedication to quality and tradition has earned the restaurant a place in the Michelin guide — a Recommended spot that recognizes the kitchen’s integrity. For anyone seeking an authentic taste of Emilian cuisine in Piacenza, Osteria del Trentino - Da Marco delivers with warmth, skill, and a deep respect for the past.
Recognition
Ambience
Details
Location
Facebook
Instagram