In Lungavilla, a pumpkin known as “Capé da prèvi” (priest’s hat) is cultivated, named for its shape, which resembles the headgear worn by priests.

From the most prized - the white truffle, to the black summer truffle or Scorzone, the marzuolo, the black Trifola and the black uncinato: also in Lombardy you can find delicious truffles, which are appreciated in restaurants all over the world

Good food, excellent wine, medieval villages. The Oltrepò Pavese surprises and conquers with its charm.

La Molana del Brallo is a soft, uncooked cheese with a short aging period, ranging from fresh to briefly matured.

Asparagus has been cultivated for over five hundred years in the vast agricultural area surrounding Cilavegna

The Voghera pepper is a native and valuable variety that deserves special attention for its unique organoleptic characteristics.

The pavese soup, taste of old dishes, those that were born from the few ingredients available

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.

I San Sirini: a typical sweet of the feast of the patron saint of Pavia

This high-quality potato is still produced in small quantities in a hamlet of the Municipality of Brallo di Pregola.

The golden onion was already cultivated in the 19th century in the countryside around Voghera.

A traditional peasant's delight

Il Brasadè, ciambelline d’origine ottocentesca

A dish from the Pavia Apennines featuring Deco Brallo potato gnocchi and Menconico black truffle.

A treasure of rural tradition

The Salame d’Oca di Mortara IGP is an outstanding product of Lomellina’s gastronomic tradition.

A traditional dessert from Lomello

Traditional dish of the rural heritage of the Oltrepò Pavese

The origins of Varzi Salame are to be found in the dawn of time

Oltrepò Pavese, a Land of Wine and Riches