At Cergallina we pride ourselves on the quality of our cooking, which is typical Piacenza style.     These include pork cheeks, cooked for many hours in red wine, pan cooked rabbit with special herbs, goose in tomato sauce, stuffed capon, a fantastic pasta and bean soup, homemade pasta, the most delicious being the plaited ricotta and spinach tortelli, the stuffed anolini, cooked in Cergallina chicken soup, homemade pickles using vegetables from the garden, Piacenza style cakes and tarts and fresh fruit sorbets in summer. Most of the ingredients used in our cooking are produced at Cergallina, from our organic vegetable garden and fruit orchard and our free range cows, ducks, geese, rabbits and chickens all live a happy life before finishing up in the pot!!!       Guests eat their meals in the restored barn which is now our restaurant area with huge glass windows overlooking the valley. In summer we move the tables outside onto the terrace which has views overlooking the hills as well as the Po valley plain.