• Food & Wine

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history

Peace and quiet. When you head south from Milan and cross the Po River, you enter a thriving landscape which stays cool in summer yet never gets too harsh in winter.

Once upon a time, this was a place where agriculture and country life were key, but in recent years it has become a refuge for intellectuals and artists in search of a place to relax and nurture their creativity. Its wonderful villages, like Varzi and the medieval hamlet of Fortunago, which are among the most beautiful in all of Italy, are certainly deserving of a visit, while lovers of relaxation will appreciate a regenerative stopover in Salice Terme.

Rolling hills, imposing castles. The Oltrepò is a land of rolling hills covered with vines and dotted with medieval castles, some of which have become stunning residences while others have remained fascinating vestiges of the past. This is an area of tranquillity and good food, a recipe bound to nourish your body and soul. The secret of the Oltrepò’s charm is written large on the plaque that welcomes guests at one of the authentic local agritourisms: Hic manebo optime (It’s nice here). And it is, thanks to the landscape, the clean air, the views of the Po Valley and the excellent food and wine.

DOC-certified area. There are 36 DOC-certified wines in the area, the majority of which are made from Croatina and Barbera grapes for the reds and Riesling and Moscato for the whites. There’s also an excellent Oltrepò Spumante Metodo Classico DOCG, which is made from Pinot Nero, Pinot Grigio, Pinot Bianco and Chardonnay grapes. The local hills produce three quarters of all Italy’s Pinot Nero.

Ingenious delicacies. The traditional cuisine is all about meat. One of the most well-known local products is Salame di Varzi DOP, which was first made around 2000 years ago when the Longobards needed to find a way to feed themselves when moving around an area where the harsh climate was compounded by scarce resources. The unique thing about this particular cured meat is that it is produced with all parts of the pig, even the more prized parts which are usually made into prosciutto or eaten fresh.

Take me here: Oltrepò Pavese, le Vie del Gusto

On the same topic

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history
  • Food & Wine
Salame di Varzi

Zucca Berrettina di Lungavilla

A Lungavilla viene coltivata una zucca chaimata ‘Capé da prèvi’, cappello da prete, per la forma che richiama il copricapo dei sacerdoti
  • Food & Wine
Zucca Berrettina di Lungavilla

Fagiolo Borlotto di Gambolò

Il fagiolo borlotto, coltivato da secoli nell’areale agricolo di Gambolò e nei suoi immediati dintorni
  • Food & Wine
Fagiolo Borlotto di Gambolò

Voghera Golden Onions

La Cipolla dorata era già coltivata nell’800 nelle campagne del Vogherese
  • Food & Wine
Voghera Golden Onions

Asparago rosato di Cilavegna

L'asparago è coltivato da oltre cinquecento anni nell’ampio aerale agricolo che circonda Cilavegna.
  • Food & Wine
Asparago rosato di Cilavegna

Cencerate Potatoes

  • Food & Wine
Cencerate Potatoes

Wine tastings and cellars in broni

At the foot of the Pavia hills, Broni, where wine is poetry
  • Food & Wine
Wine tastings and cellars in Broni

Oltrepò Pavese

Good food, excellent wine, medieval villages. The Oltrepò Pavese surprises and conquers with its charm.
  • Food & Wine
Oltrepò Pavese, a borderland triangle

Salame d’Oca Ecumenico

Il Salame d’oca di Mortara Igp è prodotto d’eccellenza della tradizione gastronomica della Lomellina
  • Food & Wine
Salame d’Oca Ecumenico

Hunting for truffles, the diamonds of the Lombardy table

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
  • Food & Wine
Hunting for truffles, the diamonds of the Lombardy table

Bagnaria Cherries

La Ciliegia di Bagnaria fa parte dell’importante circuito dell’Associazione Nazionale delle “Città delle ciliegie”.
  • Food & Wine
Bagnaria Cherries

A toast to the vineyards and wineries of Lombardy

Lombard vineyards and wineries are eager to welcome tourists and visitors to enjoy the last phases of the harvest. 
  • Food & Wine
Calici alzati nei vigneti e nelle cantine della Lombardia - San Colombano

Weddings in Oltrepò Pavese, a land of picturesque villages and unique culinary products

Discover Oltrepò Pavese: an ideal destination to celebrate your wedding, filled with charming villages and traditional food and wine
  • Food & Wine
Weddings in Oltrepò Pavese, a land of picturesque villages and unique culinary products

Miccone

Il miccone è un pane tipico dell'Oltrepò Pavese con crosta croccante e mollica compatta ma morbida.
  • Food & Wine
Miccone

Molana del Brallo

La Molana del Brallo è un formaggio a pasta cruda, molle, da fresco a breve stagionatura
  • Food & Wine
Molana del Brallo

Parona offelle biscuits

  • Food & Wine
Parona offelle biscuits

Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available
  • Food & Wine
Zuppa Pavese recipe, a soup fit for a king

Agritourism in Pavia: where you feel ‘naturally’ at home

Dove è naturale sentirsi a casa
  • Food & Wine
Agritourism in Pavia: where you feel ‘naturally’ at home

Salame di Varzi D.O.P.

Il Salame di Varzi è un’eccellenza a marchio D.O.P. e un prodotto tradizionale della Valle Staffora
  • Food & Wine
Salame di Varzi D.O.P.

Varzese Breed Meat

La Varzese è l'unica razza autoctona della Lombardia
  • Food & Wine
Varzese Breed Meat