Food trails

Among local products there are also mushrooms, truffles, red onions and asparagus. The best of all are however grapes, from which internationally renowned wines are produced. Among the traditional red wines there are Barbera, Bonarda, Buttafuoco, and Sangue di Giuda; among the traditional white wines: Riesling, Pinot, Cortese, and Moscato. Don’t miss the typical desserts and the varieties of rice produced on site.

Pavia cuisine is characterised by simple but tasty dishes, based on local and traditional products. In particular, the province of Pavia is renowned for its rice, the “white gold” introduced by the Sforza family in the 15th century. Among the typical dishes: zuppa alla pavese, ravioli di stufato, risotto alle rane or alla certosina, as well as stews, boiled meats, cabbaged or roasted goose, eel à la borghigiana, escargots, fried or stewed frogs, and a rich selection of cured meats.

The route starts from the plateau and continues beyond the first sloping hills to reach the highest Apennine hills further inland. Natural routes, churches and castles, spas and 19th century villas dot the renowned territory of grape vines cultivation and of its typical high-quality products. Casteggio, Stradella, Broni, Santa Maria della Versa and Varzi: this is Oltrepo Pavese, one of the most touristic, welcoming and historic areas in the province of Pavia. It covers about 1,100 square kilometres, to the south of the Po river, including 78 municipalities of small villages.

Superfino rice (Carnaroli, Arborio, Baldo), from cultivations north of Pavia, is produced and sold by small producers. Modern agricultural techniques, natural production and respect for the environment are its quality standards. It is packaged in special cloth bags replicating the traditional ones for pasta and rice used in the 1950s.

Pane di San Siro, dedicated to the first bishop and patron of the city, is prepared by Pavia pastry shops on November 9th. The dessert is prepared with cocoa sponge cake, a drop of rum, hazelnut buttercream, and chocolate icing. A characteristic coating is also the “San Siro” writing on top of the cake. Panificio […]

Torta Paradiso was invented by the wit and creativity of the young pastry chef Enrico Vigoni. It has become the typical dessert of Pavia, with its delicate taste and friability; it has preserved the home-made taste and quality that awarded it the golden medal at the 1906 International Exposition. Torta Paradiso is included in the list of typical food from the Lombardy Region.