- Food & Wine
Torta Paradiso
The iconic dessert of Pavia's tradition
The Torta Paradiso is one of the most iconic desserts of the Pavia province, celebrated for its simplicity, softness, and irresistible aroma. Its history is tied to the city of Pavia, where it was created in the 19th century by the renowned pastry chef Enrico Vigoni. To this day, this cake remains a symbol of local excellence, delighting palates with its genuine goodness.
The origins
It is said that Enrico Vigoni perfected an old recipe to create the Torta Paradiso in his workshop in Pavia around 1878. Its lightness and delicate flavor quickly made it famous, earning the name "heavenly cake." The Vigoni Pastry Shop is still considered the home of this dessert.
The simplicity of the ingredients
The Torta Paradiso is made with a few high-quality ingredients: butter, sugar, eggs, flour, potato starch, and lemon zest. The secret to its success lies in the careful preparation and the use of fresh, top-notch ingredients, which give the cake its soft texture and enveloping flavor.
A versatile dessert
The Torta Paradiso is perfect for any occasion: ideal for breakfast or an afternoon snack, perhaps paired with tea or coffee, but also as a dessert, served with a dusting of powdered sugar or alongside chantilly cream. Its simplicity makes it a favorite for everyone, young and old alike.
A Pavia symbol to discover
Today, the Torta Paradiso is a symbol of Pavia and a treasure of Italian confectionery. Visitors to the city should not miss the chance to taste it in its original form, preferably from the historic Vigoni Pastry Shop.
This dessert, with its delicacy, brings the taste of tradition and the authenticity of Pavia’s culture.
The Torta Paradiso, since 1878, has been the sweetest symbol of the city of Pavia. Made with simple ingredients, this soft and fragrant cake is flavored with lemon zest and dusted with powdered sugar. It is characterized by its intense buttery flavor and delicate lemon aroma. According to legend, its story leads to the Certosa monastery, where an herbalist monk, breaking monastic rules, ventured outside to search for medicinal herbs. One day, a young bride gave him the recipe for a cake. Discovered by the prior, he was confined to the monastery, where he dedicated himself to baking. The soft and delicate cake pleased the other monks so much that they named it “Torta Paradiso.”
In Sannazzaro de’ Burgondi, rice-based sweets were a staple of daily life during the era of the rice weeders. In addition to rice flour bread, the town is known for its rice flour cookies – known as "risén," perfect for breakfast or as a dessert – and rice flour cakes, available in two versions: whole-grain or filled with “ris e lat.” This filling consists of a single or double layer of boiled rice, milk, and sugar. These cakes are ideal at the end of a meal and pair beautifully with sweet, sparkling wines.
In Voghera, the Zuppa Vogherese is a two-layer cake made with sponge cake, filled with cream, whipped cream, and coffee, and topped with custard and chocolate decorations. It is best enjoyed fresh.
The almond cake of Varzi, known locally as “Ra turta d’Ârmàndul,” is a simple yet delightful treat made with eggs, flour, sugar, lemon zest, and finely chopped almonds. This cake is both tasty and nutritious, dry yet crumbly, and if stored well, retains its fragrance for a long time. Thanks to Varzi's sunny location, ideal for cultivating almond trees, the production of almonds has been significant since ancient times, with records of their use dating back to the Malaspina era.
