Bata Lavar

A traditional pasta dish from the town of Canneto Pavese

The Bata Lavar (also called Batti Labbro or Raviolo Grande) is a large agnolotto, traditionally served in broth in Canneto Pavese. It is made using a glass to stamp the dough, resulting in its large size, which makes it difficult to eat in one bite. Its name, meaning "it hits the lips," refers to this characteristic. Traditionally, four are served to the head of the family and men, and two to women and children. The Bata Lavar Brotherhood aims to make this dish a staple in local restaurants.

How to Prepare Bata Lavar
For the filling, beef is braised with vegetables (celery, carrot, onion, and cloves) and olive oil, then simmered with red wine for 6-7 hours. Once cooked, it's chopped and mixed with Grana Padano cheese, eggs, and braising sauce. The pasta is made traditionally with wheat flour and 10 eggs per kg of flour.
Enjoy in broth, with each raviolo weighing about 35-40g and 7cm in diameter.

For more details, visit the source here.

Take me here: Bata Lavar

Cencerate Potatoes

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

Food & Wine

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.

Food & Wine

Peperone di Voghera

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

Food & Wine

Pizzocorno

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