The story
Nestled in the tiny village of Bilegno near Piacenza, Chef Isa Mazzocchi's La Palta is a Michelin-starred destination with a singular focus. As Francesco Zini describes it, this is "a unique Michelin-starred tasting menu focused entirely on fresh pasta, redefining how pasta is presented in Italy" while telling the story of the local territory and traditions.
The menu weaves regional flavors into dishes like the 'Fritto misto la piacentina' and 'Tortello alla lastra,' alongside sophisticated takes on humble pastas such as the 'Insalata di piserei.' Zini highlights the 'Sura viiolo' as "a remarkable exploration of Parmigiano Reggiano's aging process," while noting the ambiance is "warm and inviting," a reflection of the chef's deep connection to her roots and community.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about La Palta’s Insalata di piserei, a bright, herbaceous salad that defines the kitchen’s rustic charm. The overall vibe is warmly unfussy, celebrating simple, peak-season ingredients with quiet confidence.
“This is more of a play on textures. The delicacy of the bisque pairs perfectly with the soft, comforting consistency of the pisarei and the very tender meat of the fish. The taste of the grill on the fish skin is the first flavor you get, then it fades slightly to leave room for the river flavor. The shrimp bisque almost created a pinzimonio with the trout eggs, and I immediately used the bread for a scarpetta. What a beauty!”
What creators say
2 creators have covered La Palta. Most active: Francesco Zini
La Palta, located in the small village of Bilegno near Piacenza, is a Michelin-starred gem helmed by Chef Isa Mazzocchi. The restaurant offers a tasting menu focused on fresh pasta, deeply rooted in the local territory and tradition, yet presented with innovative flair. Dishes like the 'Fritto misto la piacentina' and 'Tortello alla lastra' showcase regional flavors with creative twists. The 'Insalata di piserei' offers a sophisticated take on a humble pasta, while the 'Sura viiolo' is a remarkable exploration of Parmigiano Reggiano's aging process. The 'Tagliolino al sorbetto' provides a refreshing interlude. The ambiance is warm and inviting, reflecting the chef's connection to her roots and community.
Dishes mentioned
Fritto misto la piacentina
This is like a taco from the Po Valley. The tortello piacentino with the tail is closed in a very elegant, almost Renaissance way. The heart is creamy but very decisive in flavor. The Gutturnio mayonnaise gives an acetic push that fits perfectly with the red wine taste. A great start.
Tortello alla lastra
Wow! The taste is constantly evolving, a wide sensory fan. In the mouth, you first get a hit of bitterness that reminds me of the burnt flavor from cooking on the stone. Then the bitterness continues with the wild herbs, which are spectacular. The acidity of the persimmon breaks it, and the fatness and crunchiness of the ciccioli underneath. Everything is at room temperature, making you focus on this unexpected evolution of flavor.
Insalata di piserei
This is more of a play on textures. The delicacy of the bisque pairs perfectly with the soft, comforting consistency of the pisarei and the very tender meat of the fish. The taste of the grill on the fish skin is the first flavor you get, then it fades slightly to leave room for the river flavor. The shrimp bisque almost created a pinzimonio with the trout eggs, and I immediately used the bread for a scarpetta. What a beauty!
- Sura viiolo
Tagliolino al sorbetto
This is the first long pasta in the journey. A sweet, very delicate taste, perfect for a palate reset exactly halfway through the degustation. I really like how the flavor of the clove marries with the acidity and sweetness of the apple and cabbage. It has a very central presence in the dish, but combined with all these ingredients it creates a winning system.
- Francesco ZiniLoved
Menu degustazione di sola pasta fresca #food · @ 0:04
A unique Michelin-starred tasting menu focused entirely on fresh pasta, redefining how pasta is presented in Italy, with dishes that tell the story of Piacenza's territory and traditions.
Dishes mentioned
Tortello alla Lastra
This is a fried tortello, a traditional Piacenza pasta, but fried to open up the stomach. The technique is ancient — cooking pasta on stone, like the Romagna testi. It's a great start to the tasting menu.
Insalata di Pisarei
This dish takes us to the banks of the Po river. Pisarei, the quintessential peasant pasta, meets the meatiness of river fish and the delicacy of shrimp bisque. It's a beautiful combination of land and water.
Parmigiano Reggiano in Sei Stagionature
This is a dish I've wanted to try for years, the chef's signature, created in 2012 to showcase all the ages of Parmigiano Reggiano. On six columns you find different ages: 13, 24, 36, 48, 72, and 101 months. It's a true hymn to the cycle of life.
Tagliolino con Mela Verza e Chiodi di Garofano
This is the dish that breaks, that refreshes you with an elegant palate reset. The combination of tagliolino, savoy cabbage, and cloves is baroque in its elegance, a perfect intermezzo before the heavy hitters.
Maccheroni al Piccio
First the calm, now the storm. The pasta is sweet on the outside, but the maccheroni al piccio are salty on the inside — one of my favorite courses. It's an atypical mix: the dough of pisarei, the shape of tortello, and the filling of anolini, all in a truly invigorating broth.
