• Food & Wine

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.

from VisitPavia.com
  1. Food & Wine
  2. Miccone

Miccone is a characteristic bread local to the Oltrepò Pavese area (Stradella and Broni contest the 'true' miccone crown) with a crunchy crust and compact, soft crumb. It can be kept for several days. The secret is the flour - which must be top quality - and lengthy working which ensures correct leavening and ideal baking. It is naturally the perfect accompaniment to many local Pavia province products. Production zone: Oltrepò Pavese bread

Other links

Facebook
Take me here: Miccone

On the same topic

Show all

Molana del Brallo

La Molana del Brallo is a soft, uncooked cheese with a short aging period, ranging from fresh to briefly matured.
  • Food & Wine
Molana del Brallo

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 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.

Miccone

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

Salame d’Oca Ecumenico

The Salame d’Oca di Mortara IGP is an outstanding product of Lomellina’s gastronomic tradition.
  • Food & Wine
Salame d’Oca Ecumenico

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."
  • Food & Wine
Bagnaria Cherries

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

Torta Paradiso

The iconic dessert of Pavia's tradition
  • Food & Wine
Torta Paradiso

Zucca Berrettina di Lungavilla

In Lungavilla, a pumpkin known as “Capé da prèvi” (priest’s hat) is cultivated, named for its shape, which resembles the headgear worn by priests.
  • Food & Wine
Zucca Berrettina di Lungavilla

Voghera Golden Onions

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

Risotto e rane

Risotto with frogs, a symbolic dish of the Lomellina tradition
  • Food & Wine
Risotto e rane

Peperone di Voghera

The Voghera pepper is a native and valuable variety that deserves special attention for its unique organoleptic characteristics.
  • Food & Wine
Peperone di Voghera

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

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

Il Butalà

A dish from the Pavia Apennines featuring Deco Brallo potato gnocchi and Menconico black truffle.
  • Food & Wine
Il Butalà

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
Zucca Bertagnina di Dorno

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

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

Cotechino pavese

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

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