The Oltrepò Pavese, an undiscovered Tuscany south of Milan, Italy
Thoughfrequently called the Tuscany of the North of Italy, the Oltrepo Pavese inLombardy is fairly unknown abroad. Tourists pass the area closely whentravelling to the real Tuscany, to Umbria or further south. This is a pity asthe Oltrepo really offers something worthwhile for almost every tourist,especially food and wine lovers.
Thearea offer several attractions: smooth hills, medieval villages and castles,panoramic views, authentic Italian food and local wines. The Oltrepo happens tobe the largest wine producing area of Lombardy and one of the largest in Italy,especially of the Pinot Nero. The landscape is scattered with vineyards thatare freely accessible for hikers or even mountain biking.
TheOltrepo Pavese is part of the province of Pavia, in the southern part ofLombardy. Oltrepo literally means “on the other side of the Po”. The Po riverruns through the large plain in the North of Italy, the pianura padana, where the risottorice is produced. In the south of Pavia province the terrain quickly gainsheight. The Oltrepo is situated at the foothills of the Ligurian Alpes andApennines.
TheOltrepo Pavese offer peace and quiet, tranquility and the silence (whilestrolling in the vineyards for example) is often overwhelming. Life still has aslow pace here, as the locals are living the life in more or less the same waytheir ancesters did: growing wine is a labor that follows the seasons, yearafter year, generation after generation. Most of the wine farmer families havebee living here since the Middle Ages.
Hardlyany tourist business has developed here, which means, fortunately, that as theone of the few visitors from abroad, you are encountered with amazement andhospitality everywhere. People are enthusiastic to serve you their localtraditional food and wine at all of the little family restaurants that populatethe area. The food that is served is the food that Italians want to eat out, ithas to have “mama” quality! Prices are ridiculously low.
Particularof the area are the local sparkling wines, the “vivace”, “frizzante” and also“spumante” wines. Reds and whites sparkle without being just sweet. The mostfamous local wine, the Bonarda is fruity but not sweet, in contrast to theLambrusco e.g. A local, more classical wine is the Buttafuoco, the productionof which is restricted to a small area in the North of the Oltrepo. A typicalsweet red wine of the area is the Sangue di Giuda. The regional champagne-likespumantes have made it to the Italian DOCG category.
Regionaldishes are simple but very effective. Using the seasonal ingredients likemushrooms and tartufi and the local meats of rabbit, wild boar and the likes,delicious dishes are prepared. One thing not to be missed is the typical Sunday “pranzo”or lunch in which all of theservings of the Italian menu (antipasti, primi, secondi, contorni, dolci) passby, sometimes even twice. The Varzi salame is aprotected product, like the Parmesancheese.
Thearea offer several attractions: smooth hills, medieval villages and castles,panoramic views, authentic Italian food and local wines. The Oltrepo happens tobe the largest wine producing area of Lombardy and one of the largest in Italy,especially of the Pinot Nero. The landscape is scattered with vineyards thatare freely accessible for hikers or even mountain biking.
TheOltrepo Pavese is part of the province of Pavia, in the southern part ofLombardy. Oltrepo literally means “on the other side of the Po”. The Po riverruns through the large plain in the North of Italy, the pianura padana, where the risottorice is produced. In the south of Pavia province the terrain quickly gainsheight. The Oltrepo is situated at the foothills of the Ligurian Alpes andApennines.
TheOltrepo Pavese offer peace and quiet, tranquility and the silence (whilestrolling in the vineyards for example) is often overwhelming. Life still has aslow pace here, as the locals are living the life in more or less the same waytheir ancesters did: growing wine is a labor that follows the seasons, yearafter year, generation after generation. Most of the wine farmer families havebee living here since the Middle Ages.
Hardlyany tourist business has developed here, which means, fortunately, that as theone of the few visitors from abroad, you are encountered with amazement andhospitality everywhere. People are enthusiastic to serve you their localtraditional food and wine at all of the little family restaurants that populatethe area. The food that is served is the food that Italians want to eat out, ithas to have “mama” quality! Prices are ridiculously low.
Particularof the area are the local sparkling wines, the “vivace”, “frizzante” and also“spumante” wines. Reds and whites sparkle without being just sweet. The mostfamous local wine, the Bonarda is fruity but not sweet, in contrast to theLambrusco e.g. A local, more classical wine is the Buttafuoco, the productionof which is restricted to a small area in the North of the Oltrepo. A typicalsweet red wine of the area is the Sangue di Giuda. The regional champagne-likespumantes have made it to the Italian DOCG category.
Regionaldishes are simple but very effective. Using the seasonal ingredients likemushrooms and tartufi and the local meats of rabbit, wild boar and the likes,delicious dishes are prepared. One thing not to be missed is the typical Sunday “pranzo”or lunch in which all of theservings of the Italian menu (antipasti, primi, secondi, contorni, dolci) passby, sometimes even twice. The Varzi salame is aprotected product, like the Parmesancheese.
