Pavia Food and Wine

The cuisine of Pavia is influenced heavily by its landscape, its location in the region of Lombardy, and its rich history.

The lowlands of the province of Pavia are ideal for growing rice – making it the starch of choice, alongside fresh pasta, for first courses throughout the city and surrounding area. Just outside of Pavia is a town called Mortara, known for producing goose sausage and salame, both of which are commonly found throughout the appetizer course in the city. In the southern part of the province, the landscape at the base of the Apennine mountains known as the Oltrepò Pavese is lush and fertile, making it perfect for growing grapes and creating tremendous regional wine varieties that are highly revered. This area is also prime for growing fruits and vegetables – particularly mushrooms and white truffles – that feature prominently in the local cuisine.

Travelers can expect to enjoy dishes that are rich, unique, and bursting with flavor. The cuisine’s main ingredients are rice, dairy, and meats – particularly cured meats and game.

APPETIZER

In Pavia, travelers can expect appetizer plates to be filled with a variety of local cold cuts and cheeses. One of the area’s most unique cold cuts is salame made from duck meat and coppa. Other unique meats include goose charcuterie, prosciutto made from goose, and pâté made from goose kidney.

Other foods served as appetizers in Pavia include bruschetta topped with a variety of fresh vegetables such as porcini mushrooms, grilled vegetables such as eggplant or zucchini, marinated vegetables such as Borettane onions, and stuffed tomatoes.

FIRST COURSE

While throughout much of Italy pasta reigns supreme as the first-course dish of choice, the low-lying areas of the region of Pavia lend themselves to the production of rice, making it the king of the first course in the city of Pavia. The rice fields produce five varieties of rice in various grain lengths, shapes, and flavor profiles. Most commonly, rice appears in the first course in the form of risotto, a slow-cooked rice dish made with broth, onions, seasonings, butter, and often topped with truffles or cheese. The city’s traditional risotto dish, called risotto alla pavese, features borlotti beans. Another common risotto dish is ris cui urtis, which is made with hops.

Fresh pasta is also commonly found in the first course, though it is more often stuffed than in any other form. Long pasta shapes, such as spaghetti, can be found too, though it is less popular than stuffed pasta such as ravioli and tortellini.

Perhaps the most famous dish native to Pavia is zuppa alla pavese, or Pavese soup. Consisting of broth, poached eggs, toasted bread, and grated cheese, this soup is simple yet flavorful. History says the soup dates back to the early 1500s during the Battle of Pavia. Legend states that the King of France stopped for a meal at a cottage outside of the city before surrendering to the Spanish. The chef decided to add bread, eggs, and cheese to hot vegetable broth to create a meal worthy of their royal guest. Centuries later, the soup is still a common dish throughout the city and loved by locals and travelers alike.

SECOND COURSE

The second course in Pavia highlights the unique game and meat that is common throughout the region. Travelers can expect traditional Lombardy recipes such as ossobuco and braised beef, but they should be prepared for dishes made with unique forms of meat such as rabbit, geese, crawfish, and eels. There is also quite a bit of commercial frog farming in the area, so frog legs or other dishes made with frogs are not uncommon. Because of the local rivers not far from the city of Pavia, travelers can also dine on freshly caught fish.

SIDE DISHES

In addition to locally-grown seasonal vegetables, locals enjoy polenta as an accompaniment to meat and other second course dishes.

STREET FOOD

Frog legs are one local specialty that can be enjoyed on the go in Pavia. During winter months, it is also possible to find warm bowls of polenta topped with meats or served with butter and cheese.

DESSERTS

After a delicious meal in Pavia, travelers can expect desserts that are typical of the Lombardy region. There is delicious panettone – a Christmas cake made of flour, sugar, eggs, and raisins, torrone – nougat made with nuts and honey, and a variety of cookies and cakes. One of the most unique features of desserts in Pavia is that they can often be made with duck fat.

The area also serves traditional Italian desserts such as decadent tiramisu, locally made pastries, and fresh, handmade gelato in unique flavors like biscotti or pistachio.

WINE

Due to the excellent growing conditions in Oltrepò Pavese, the southern part of the province of Pavia, this area is famous for providing excellent, DOC wines. The most popular local varieties include Pinot Noir, Barbera, Pinot Grigio, Croatina, Uva Rara, Moscato, and Malvasia.

In fact, Pavia provides many of the neighboring Italian destinations with Pinot Noir wine which is used to create many sparkling varieties. Milan gets most of its red wine from Pavia, as well. White wines from Pavia are also popular, including Riesling, Chardonnay, and Pinot Grigio. The region also produces some fabulous rosé wines.

The city of Pavia showcases the best of Northern Italian cuisine. From rich and creamy risotto to local specialties like zuppa alla pavese and frog legs, every meal in Pavia is filled with unforgettable dishes.

Travel Guides

The Lombardy Region of Italy

The Cities of Lombardy, Italy