• Food & Wine

Le Palle di Agilulfo

A traditional dessert from Lomello

Among the traditional sweets of Lomellina, one stands out for its unique name: "Palle di Agilulfo" (Agilulfo’s Balls). This walnut-shaped biscuit was created by the Pro Loco of Lomello to honor Agilulfo, Duke of Turin, whom Queen Theodelinda married in 590 in the picturesque Basilica of Santa Maria Maggiore in Lomello.

A Sweet Treat That Tells a Story

"Establishing a place in Lomellina’s rich culinary tradition, filled with numerous specialties, was no easy task," explains Gabriele Prinelli, president of the Pro Loco of Lomello. "However, since this pastry is a royal delicacy, dedicated to a great Lombard king like Agilulfo, it has earned a place of honor among the delights of this Lombard land, once the heart of the Lombard kingdom."

Lomello, renowned for its glorious medieval history, was considered a sort of second capital of the Lombard kingdom after Pavia. The Pro Loco has successfully enhanced this heritage by pairing a unique dessert with the town’s symbolic landmarks: the proto-Romanesque Basilica of Santa Maria Maggiore, the Baptistery of San Giovanni ad Fontes, and the Renaissance Castle of Count-Cardinal Alessandro Crivelli.

The Birth of a Delight

The "Palle di Agilulfo" were first created during the Great Lombard Festival, an event celebrating the wedding of Theodelinda and Agilulfo. To complete the medieval banquet, held every third weekend of June in commemoration of this historic marriage, the Pro Loco engaged a group of local cooks: Rosina Anna Colla, Elsa Negri, Francesca Meloni, Giuseppina Giuliani, and Francesca Villani.

Though initially made in a playful spirit, the "Palle di Agilulfo" have since become a source of pride for the Lomello community. The recipe and production remain closely guarded by the Pro Loco. These sweets have become a symbol of Lomello, sought after by tourists and appreciated as a unique gift idea.

A Recipe from the Past

Early medieval banquets often ended with sweet treats. To create the "Palle di Agilulfo," the Pro Loco drew inspiration from historical traditions and local ingredients: flour, sugar, butter, and walnuts. After multiple trials, they perfected a soft and flavorful biscuit. For its distinctive shape, they chose to use walnut-shaped molds.

Today, there are several variations:

  • Classic, just as originally made;
  • Chocolate or coffee-flavored dough;
  • Filled with dried fruit cream, reminiscent of Lombard banquets;
  • Filled with chocolate cream, a later addition following the discovery of America.

A Sweet Treat to Discover

The "Palle di Agilulfo" are the perfect blend of history, tradition, and flavor. Don’t miss the chance to taste them during your visit to Lomello and immerse yourself in the rich cultural and culinary heritage of this fascinating town.

 


Other links

Facebook

The main ingredients of the biscuit are:

  • Flour
  • Walnuts
  • Butter
  • Powdered sugar

Depending on the flavor, the following may be added:

  • Cocoa
  • Ground coffee

The filling for the classic, cocoa, and coffee varieties consists of chocolate and hazelnut cream.

A special version, without chocolate or coffee, is served exclusively at the banquet for Queen Theodelinda’s wedding, scheduled for the second Saturday evening of September.

They can be purchased at the Pro Loco Lomello during Sunday visits to the ancient village from April to October.

An additional production takes place during the Christmas season.

Take me here: Le Palle di Agilulfo

See also

Lomello

  • Villages
Lomello

Crivelli Castle

The Renaissance villa of Count Alessandro Crivelli of Lomello
  • Art & Culture
Crivelli Castle

On the same topic

Malfatti: a culinary delight from the Oltrepò Pavese

Piatto della tradizione contadina dell’Oltrepò Pavese
  • Food & Wine
Malfatti: a culinary delight from the Oltrepò Pavese

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

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

La schita dell’Oltrepò Pavese

A treasure of rural tradition
  • Food & Wine
La schita dell’Oltrepò Pavese

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

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

Flavours of the Oltrepò Pavese: Autumnal weekends away within a stone’s throw of Milan

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.
  • Food & Wine
 Flavours of the Oltrepò Pavese:  Autumnal weekends away within a stone’s throw of Milan

Pavese Rice

The province of Pavia, Italian rice capital!
  • Food & Wine
Risotto

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
  • Food & Wine
Pizzocorno

Voghera Golden Onions

The golden onion was already cultivated in the 19th century in the countryside around Voghera.
  • Food & Wine
Voghera Golden Onions

Asparago rosato di Cilavegna

Asparagus has been cultivated for over five hundred years in the vast agricultural area surrounding Cilavegna
  • Food & Wine
Asparago rosato di Cilavegna

Molana del Brallo

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

Il Polentone di Retorbido

The beautiful spring festival dedicated to the wise farmer Bertoldo
  • Food & Wine
Polentone di Retorbido

Cencerate Potatoes

Questa patata di ottima qualità è prodotta ancora in piccole quantità nella frazione del comune di Brallo di Pregola
  • Food & Wine
Cencerate Potatoes

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.
  • Food & Wine
Miccone

Wine Cellars in Casteggio

An ancient village in the Oltrepò Pavese, rich in high quality vineyards
  • Food & Wine
Wine cellars in Casteggio, a hidden treasure

Fagiolo Borlotto di Gambolò

The Borlotto bean has been cultivated for centuries in the agricultural area of Gambolò and its immediate surroundings.
  • Food & Wine
Fagiolo Borlotto di Gambolò

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

Salame di Varzi D.O.P.

The origins of Varzi Salame are to be found in the dawn of time
  • Food & Wine
Salame di Varzi D.O.P.

Cotechino pavese

A traditional peasant's delight
  • Food & Wine
Cotechino pavese