This succession of people and ideas brought Peter and Pia doing culinary research until, without going too far from tradition, they decided to pay homage to the origins of Piero kitchen, Piacenza cuisine. Pia learned how to make fresh pasta by the Piero’s mother, and this was the start of what became a regular afternoon meeting with her. There were many, in fact, to spend the afternoon by the dairy for a chat (even now “historic” customers are reminding of Pia behind the big table to make Turtei, Ravioli and Pisarei). Since that moment, this has become the central point of the Trattoria.
The work began to be well underway, and Piero and Pia decided, in 1987, to radically change the image of the local, restructuring it and rendering a different work rate, purely based on SLOW catering. The bar was removed, the word latteria disappeared from the name the Ristorante Piero and Pia emerged from the ashes of the past .