Trattoria la Colonna

The story

Trattoria la Colonna in Piacenza: Michelin-Recommended Seafood & Tradition

Just outside Piacenza, in the hamlet of San Nicolò, Trattoria la Colonna has been a quiet anchor of local dining for decades. Run by the Ferri family—chef Stefano Ferri in the kitchen, his father Ettore and mother Ida in the dining room—it is a place where Piacenza’s culinary roots are both honoured and gently reimagined. The restaurant’s consistent quality earned it a Michelin Recommended status for 2026, a recognition that feels less like a sudden accolade and more like a natural reflection of years of thoughtful work.

Tradition as a Starting Point

The menu draws deeply from Piacenza’s pantry: pisarei e fasò (hand-rolled pasta with beans), tortelli con la coda (stuffed pasta shaped like little tails), and the crumbly torta sbrisolona. These are not museum pieces, though—Stefano Ferri, who trained under the influential French chef Georges Cogny, treats tradition as a foundation, not a cage. “La tradizione deve essere il punto di partenza,” he says. “If you know the craft well, you can also innovate.” That philosophy runs through every dish, whether it’s a classic bollito della domenica or a plate of raw fish.

The Seafood Focus

While the trattoria is rooted in the land, its most acclaimed work comes from the sea. Cruditè di pesce—raw fish, carefully selected and simply presented—is a house specialty. Fresh, ingredient-driven, and paired with a well-chosen wine from an interesting list, it’s where the kitchen’s precision and respect for product are most evident. The seafood theme runs through the menu, from crudo to cooked preparations, and it’s this focus that has helped put Trattoria la Colonna on the radar beyond the province.

Creative Desserts and a Family Touch

Stefano’s other passion is pastry. After stages at Valrhona’s chocolate school in France, he brings a playful, artisanal touch to desserts—creative endings that feel like the right counterpoint to a meal anchored in Emilia-Romagna’s earthy flavours. In the dining room, Ettore Ferri, who helped launch Piacenza’s Antica Osteria del Teatro alongside Georges Cogny, welcomes guests with decades of experience and a genuine warmth. It’s a family affair in the best sense: professional, personal, and unhurried.