A gastronomic journey through monastic traditions, rice fields and rolling hills: from the Pavia area to the Oltrepò, passing through Lomellina

The territory of Pavia offers a widespread culinary heritage shaped by three distinct souls: the plains around Pavia, the rice fields of Lomellina and the vineyard-covered hills of the Oltrepò. Here, food is identity, memory and a way of telling the story of the land, with rice serving as the common thread of local gastronomic tradition.

Alongside its famous risottos, the area boasts a rich heritage of cured meats, cheeses, wines and traditional desserts, creating a mosaic of authentic flavours deeply connected to the territory.

In the heart of the Pavia area, cuisine has its roots in rural traditions and monastic life, giving rise to hearty dishes that warm both body and soul. Zuppa Pavese is one of the region’s most iconic historical recipes, born from the simplicity of local ingredients and gradually becoming a true symbol of the territory. Alongside meat-based dishes, rice reigns supreme at the table through recipes that combine historical heritage with contemporary creativity.

The highest expression of this culinary tradition is the famous Risotto alla Certosina, a rich monastic recipe created near the Certosa di Pavia. It combines Carnaroli rice with freshwater fish, crayfish, mushrooms and peas. For those who prefer more refined and modern flavours, risotto with balsamic vinegar offers a perfect golden and creamy balance, enriching a saffron base with a sweet-and-sour reduction.

Agricultural traditions are also celebrated through other risottos, such as risotto with Bertagnina pumpkin from Dorno and mushroom risotto, a classic dish filled with woodland aromas.

Pastry-making also plays a key role in local identity, from the soft and delicate Torta Paradiso to Pane di San Siro, a traditional festive sweet bread.

Lomellina is a landscape shaped by water, where in spring the rice fields become immense reflective mirrors and in summer transform into orderly green expanses. In this corner of the plain, cuisine is deeply intertwined with culture and the agricultural economy. Lomellina risottos are often enriched with rustic and genuine ingredients, born from the ancient need to waste nothing and to enhance the products of rural life, such as seasonal vegetables, sausage and frogs.

Among the region’s iconic products are the Red Onion of Breme, the Pink Asparagus of Cilavegna, the Borlotti Beans of Gambolò and the Mortara Goose Salami PGI, expressions of a unique charcuterie tradition. Traditional desserts also reflect this rural identity, including local biscuits such as Offelle di Parona and Pazientini.

In the Oltrepò, the landscape becomes hilly and the cuisine richer and more structured, featuring dishes such as ravioli, braised meats and game.

Wine is the undisputed star of the territory, which stands out as one of Lombardy’s most important wine-producing areas. This is the home of Oltrepò Pavese Metodo Classico, an excellence that finds its ideal expression in Pinot Noir, producing sparkling wines of remarkable elegance. Wine production also successfully includes structured red wines made from Croatina and Barbera grapes, alongside the freshness of aromatic whites such as Riesling and Moscato.

Among the gastronomic excellences are Salame di Varzi PDO and mountain cheeses such as Molana del Brallo, together with local agricultural products like the Voghera Pepper and the Cherry of Bagnaria.

The tradition concludes with typical desserts such as Brasadè, Turta d’armandul and many festive specialties.