A Lungavilla viene coltivata una zucca chiamata ‘Capé da prèvi’, cappello da prete, per la forma che richiama il copricapo dei sacerdoti

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

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

A treasure of rural tradition

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

A traditional peasant's delight

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.

The iconic dessert of Pavia's tradition

Risotto with frogs, a symbolic dish of the Lomellina tradition

Il Brasadè, ciambelline d’origine ottocentesca

Questa patata di ottima qualità è prodotta ancora in piccole quantità nella frazione del comune di Brallo di Pregola

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

A traditional pasta dish from the town of Canneto Pavese

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

The Borlotto bean has been cultivated for centuries in the agricultural area of Gambolò and its immediate surroundings.

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

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

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.