Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available

Let's talk about the Zuppa Pavese recipe. Not everybody knows that it actually the result of a famous battle. Anyone can tell you that battles breed nothing but death and savagery, yet they also mark both territories and historical periods, changing the course of history and the destiny of nations.

Saying that a culinary concoction was born out of it would be a tad strange.

Yet it seems that is what happened in Pavia. It was the year 1525 AD and two vast armies, one belonging to Francis I of France and the Spanish and German imperial troops of Charles V.

It was the era of the Great Italian Wars, a series of bloody struggles when the continent's greater powers wrestled for their supremacy over the peninsula during the turmoil of Protestant Reformation.

The French were literally wiped out and their ruler was captured and held prisioner in a nearby farmhouse in Lombardy.

There, a peasant woman served him a frugal meal: broth with stale bread, butter, grated cheese and a fresh egg in the middle.

That is the origin of the Zuppa Pavese, the sovereign liked it so much that, once released, he ordered his own court kitchen to recreate this recipe.

Lombardy surprised this monarch with the Zuppa Pavese recipe, we are sure that you will appreciate it as well.

Flavours and aromas of Valtellina

The Valtellina is a place for relaxation and good living, not least because of its inviting food and wine. Let's go and discover it

Food & Wine

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

Cremona Nougat Recipe

It is a variation of the traditional sweet that includes the addition of aromas such as vanillin and candied fruit, which make the mixture softer based on sugar, honey and album

Food & Wine

Franciacorta Wine

An ancient art that unites, in perfect union, with the most modern technologies and the mastery of the winemakers of the territory

Food & Wine

Miccone

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

Food & Wine

Lombard Mostarda Recipe

With a strong taste, the mostrada is prepared with fruit, sugar and mustard essence

Food & Wine

Eating in Val Sabbia

The authentic taste of Val Sabbian cuisine

Food & Wine

Eating at Lake Iseo

Between fish and good wine

Food & Wine

Red, rounded, robust. The wines of the Valtellina

Unique and unforgettable flavors obtained from the grapes of the terraces

Food & Wine

Franciacorta

Food & Wine

Eating in Lodi: starters to dessert

From cheese to amaretto biscuits, here's all you need to know to indulge in some delicious Lodi specialities

Food & Wine

Typical Lombardy mountain dishes

Discover Lombardy's typical high-altitude dishes. Dive into traditional Alpine cuisine and its authentic flavours

Food & Wine

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste

Food & Wine

The road of Cremona's flavours

The best elements of Cremona's territory in a selection of products, places and itineraries proposed by The Road of Cremona'sFlavours.

Food & Wine

Wine and Flavor Trail Oltrepò Pavese

Oltrepo Pavese has always been recognized for its wines and most of those who have had the pleasure of going to this part of the province of Pavia, will remember above all its hills and stretches of vine rows