ristorazione — Piacenza · Emilia-Romagna
In San Bonico, on the outskirts of Piacenza, a building that in the second half of the nineteenth century housed craftsmen's workshops, a slaughterhouse and a public weighing station today tells a different story: that of a cuisine rooted in the Piacenza territory and a cellar built bottle by bottle, with the same care reserved for the dishes.
Opened in 2009 after a careful restoration, the venue has restored dignity and warmth to walls that carry the memory of another Piacenza: craftsmen's workshops, a slaughterhouse, a public weighing station. The entrance now leads into a refined and welcoming space, where the building's history has not been erased but reread with respect. A threshold between two eras that speak to one another without contradiction.
The dining room is the domain of Paolo Ravella and Paola Sghiavetta, the couple who have run the trattoria since its opening in 2009, both graduates of hospitality school. Paola, a sommelier certified by Fisar, has built a wine list of some three hundred labels from Italian and international producers: a selection that accompanies every season of the menu with the same attention given to the dishes.
Paolo runs the kitchen with roots firmly set in Piacenza tradition and an eye open to Italian cuisine more broadly. The menu turns with the seasons, alternating meat and fish dishes, and draws on zero-kilometre ingredients: a choice that guarantees genuineness and quality, and that makes every dish a direct response to what the territory offers at that moment.
A dish, a carefully chosen bottle, a space that carries its history into the present: the page tells everything that Trattoria Paoli brings to the table, season after season.
