About us

Da Faccini, bel ristorante a Castell’Arquato, ricordo di aver bevuto un Gutturnio di pregio, l’azienda era Casa Benna.

Lunga tradizione familiare per questa tipica trattoria, che unisce alle proposte classiche piatti più fantasiosi, stagionali. Una piccola elegante sala riscaldata dal caminetto e una attrezzata per i fumatori. I prodotti che vengono degustati nel ristorante ed altri generi alimentari legati alla tradizione gastronomica piacentina sono acquistabile presso l’annessa bottega.

A soli due km dal fantastico borgo medioevale di Castell’Arquato, da 84 anni il Ristorante Trattoria “Da Faccini” propone la cucina tipica piacentina. Nella bottega annessa potrete acquistare salumi selezionati e paste fatte in casa che troverete anche nel menù.
La carta dei vini è una accurata selezione della miglior produzione di vini piacentini ed italiani.
Dal menù abbiamo scelto: Salumi tipici piacentini serviti con la burtleina, Tortelli di ricotta e spinaci, Tortelli ripieni al culatello, Pisarei e Fasó, Tagliatelle ai funghi porcini, Torte e dolci al cucchiaio fatti in casa. Abbiamo bevuto un Gutturnio 2013 “sur lie” della Tenuta vitivinicola Croci, che abbiamo visitato dopo pranzo.
Abbiamo mangiato benissimo, la cucina è genuina, ben curata. Il servizio di sala è stato cordiale e attento e il sommelier è stato ineccepibile.

Ristorante “oh the road”, ma solo all’apparenza. Da Faccini il menù è tipico e genuino, ma di altissimo livello qualitativo. Tuffatevi nei primi: tortelli alla piacentina e pisarei e fasö.

In the Piacenza hills, where the gastronomic tradition is legendary, you will find the historic farmhouse always full.
The Faccini family opened in 1932.
The rooms are accessed through the food shop where the selected and seasoned salamis are sliced ​​by Massimo: the cup, the culatello and the Parmesan you order are the best in the world!
The large room with the fireplace welcomes you as in the best tradition.
It is necessary to order, and despite the many dishes available, the first choice appears mandatory.
One cannot in fact miss the combination culatello – burtleina, that is respectively the noble part of the ham and a focaccia cooked in lard which is light and crumbly.
With the first the choice becomes more difficult … We have chosen splendid hand-made ravioli that have such a thin sheet that you can see the ricotta with spinach in transparency.
But still you can choose ii and pisarei e fasoi, a typical Piacenza dish consisting of grated flour gnocchi topped with tomatoes and beans. Or the duck ravioli enriched with truffles.
In the latter it is impossible to make guinea fowl cooked in clay, braised cooked in Gutturno wine, or you will find mixed boiled meat accompanied by the inevitable cremona mustard.
Even the desserts play their part: amaretto semifreddo, hot chocolate nougat, sbrisolona, ​​or turlitt, sweet fried ravioli

What was “trattoria and edible” preserves within its walls a piece of Piacenza restaurant history.
In business since 1932, the Ristorante Faccini finds in Giacomo (Faccini for the note) the forefather of a family of hosts that still manages it. The two sisters, Paola and Barbara, divide between the dining room and the kitchen, the faces and hands of that family hospitality that is as appreciated as it is on the verge of extinction.
Although equipped with many covers, the kitchen is not in trouble even on busy days and the quality of the preparations is always up to par.
Sitting at the table it will happen to hear phrases like “May I have some more bortellina, please?” .
The establishment of the restaurant is that of the classic Emilian taverns in which one enters the bar and then takes a seat in the various dining rooms.
The a la carte menu is given to diners but the staff will be ready to recite it from memory and recommend the dishes of the day. The classical canons of the Piacenza and Arquatese traditions are respected with the addition of some seafood dishes.
In the mixed appetizer, which proposes bortellina with six types of salami (coppa, salami, pancetta, cooked shoulder, culaccia and culatello) homemade gardener and Russian salad. The other appetizers are seasonal: in autumn there are things like pumpkin and mushroom pie or artichoke and onion pie. And we get the best: the first and among these a triumph of stuffed pasta
Classic tortelli filled with herbs and ricotta, pumpkin (ricotta and pumpkin, no amaretto, as Piacenza tradition dictates), stuffing and culatello sauce, and stuffed with duck; moving.
Pisarei and fasò, arquatesi anolini, carrot and basil gnocchi, fresh truffle tagliolini complete the picture.
The wine list is well maintained, there are practically all the best local labels and all price ranges, many Italian and French wines.
It is customary for a bottle of local wine to be opened at the request of a glass of wine, poured a glass and then left the bottle on the table. Eventually the wine will be paid according to consumption.

The activity was born in 1932, on the initiative of Faccini Giacomo, as a trattoria with an adjacent grocery store. In the restaurant, wine was served in bowl and cured meats directly, today as then, in the cellars with the exposed stone walls, which can be visited. The building retains the characteristic stone structure and exposed beams. Inside you can find the old wooden tables used to play cards, a tradition maintained over time. Always a place of aggregation for the local population, the business, now a renowned restaurant, is well known for the quality of the cuisine and for having been able to maintain the traditional flavors and typicality, thanks also to the ongoing management by the Faccini family, today to the fourth generation.