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

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

Oltrepò Pavese, a Land of Wine and Riches

A traditional pasta dish from the town of Canneto Pavese

Il Brasadè, ciambelline d’origine ottocentesca

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

The iconic dessert of Pavia's tradition

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

Dove è naturale sentirsi a casa

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

Lombard vineyards and wineries are eager to welcome tourists and visitors to enjoy the last phases of the harvest. 

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

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

Il formaggio Pizzocorno, dalla forma quadrata e dall’aroma intenso e deciso, prende il nome dal piccolo borgo – frazione di Ponte Nizza – nel cuore della Valle Staffora

Discover Pavese – Enjoy an autumn weekend of tradition, culture and flavour among the most charming villages of the Oltrepò Pavese. Take a look at this list of ideas and get inspired.

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

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.

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.