September 7, 2026, 12:24 pm | Read time: 4 minutes
Is good food one of the most important ingredients for a successful trip for you? Then Italy–a country renowned for its excellent cuisine–might be just to your taste. Our author has already eaten her way through numerous Italian regions. This summer, she came across a dish that was set to overshadow all other culinary highlights. But first, she had to Google its name, and you might find yourself doing the same. We’re talking about Pisarei e faśö.
For a long time, part of my travel preparation was researching good restaurants in advance, ideally recommended by acquaintances. But that changed, especially after I visited various places in northern Italy this summer. Moreover, relying on reviews on platforms such as Google can often lead you astray. Visitors, especially those from outside, often rate based on different criteria. They might praise generous portions or deduct points if the service isn’t fast enough. And those who know where the food is truly good (the locals) often don’t write reviews for their favorite spots.
If you want to eat really well in Italy, in my experience, it’s best to do so away from the big cities. Look for the most inconspicuous place you can find. That’s what I did when I drove through Piacenza last summer. Not far from the highway, on a country road, was a restaurant that looked more like an auto repair shop from the outside. The impression from the car was anything but inviting.
But once through the door, a completely different picture emerged. Filled to the last seat with locals, it had an unpretentious, cozy atmosphere, and traditional Emilia-Romagna cuisine was served on the plates. The menu included something like the emblem of Piacenza–a dish you simply had to try. If only you knew right away what “Pisarei e faśö” meant.
Pisarei e faśö–the delicious emblem of Piacenza
This dish is unlikely to win a beauty contest. Pisarei e faśö is served flat on a plate, with a brownish overall appearance and all visible components having a similar, bean-like shape.
And that’s no coincidence. It’s a classic, simple peasant dish from Piacenza, consisting of small handmade gnocchi, which are not made from potatoes, as you might expect, but from flour, breadcrumbs, and water. The hearty sauce includes Borlotti beans and onions, and traditionally lard (Lardo) or alternatively bacon and tomatoes.
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How the dish originated
As you can read on Italy’s largest cooking website “Giallo Zafferano,” the history of Pisarei e faśö dates back to the Middle Ages. Back then, farmers and monks are said to have prepared the small dumplings from the few ingredients they had available. It is also recorded that Pisarei were once served to pilgrims traveling through the region on the Via Francigena.
The origin of the dish’s name is not clearly established. “Faśö” means “beans” in the Piacentino dialect. But “Pisarei”? One theory suggests the word could derive from the Spanish “pisar,” which translates to “crush.” This refers to the motion used to shape the small dough pieces. The indentation made with a finger is not only characteristic of the Pisarei but also ensures that the small dumplings absorb a lot of the delicious sauce.
In simplicity lies great pleasure
Pisarei e faśö is a beautiful and, as mentioned, absolutely delicious example of the down-to-earth nature of authentic Italian cuisine. Although connoisseurs might now concede that depending on the region and culinary orientation, one can certainly eat more refined and aesthetically pleasing dishes.
For instance, I once ate a lightly fried, crispy tuna steak in Liguria, still raw inside and filled with a fine layer of pistachio cream–a delight both visually and in taste. But if I had to choose today, I would pick the hearty pasta and bean stew from Piacenza a hundred times over.
Because as simple as the dish may appear, its taste is anything but. The variety of flavors provides an unparalleled sense of well-being with the first bite. Based on the description, it might seem a bit heavy. But the composition is perfect: No note is too overpowering, and despite its simplicity, it never gets boring. Quite the opposite. I bet you wouldn’t leave a single bean on your plate.