The story
In the tiny hamlet of Bilegno, behind weathered walls, La Palta is a restaurant that speaks first to the eyes. The setting is quiet, surrounded by gentle hills and kitchen gardens, as the restaurant itself describes: “a hidden gem.” Chef Isa Mazzocchi’s cooking is rooted in the ingredients and traditions of this corner of Emilia-Romagna, yet it is never predictable.
The Michelin inspectors awarded one star to La Palta for “high quality cooking,” and a look at the menu shows why. The tasting menus are structured around the territory. “Sei nella mia terra” (€90) begins with a poached egg, peas, and roasted tomatoes, then moves to tortelli filled with anolini, and whisky-glazed pork cheek alongside classic Piacentine cured meats. “Sei nelle mie mani” (€120) is more adventurous: roasted asparagus with Saporito cheese and loquats in saffron, tagliolini with river cacciatora, and ravioli that bridge East and West. A dedicated pasta menu, “La Pasta” (€150, by reservation), is a deep dive into the region’s pasta heritage, from tortelli alla lastra with wild herbs to the signature Raviolo di Ravioli in six aged Parmigiano Reggiano.
On the à la carte, dishes like guazzetto di asparagi, animelle al burro, and the iconic Pastiss alla piacentina – a slow-cooked pigeon pie – show the kitchen’s command of both simplicity and complexity. The wine list is thoughtfully curated, and the service is warm and unhurried.
La Palta is country cooking at its most refined: respectful of the past, confident in the present, and quietly original. A reservation is essential. Closed Sunday evening and Monday.
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