Oltrepò Pavese delicacies

In every corner of our peninsula there are excellent food and wine specialties hidden 
, perhaps less known only because they have a limited production. Even 
the Oltrepò Pavese holds treasures of this type, rare and exclusive . Let’s see some:

Artisan goat cheeses

Artisanal goat cheese is widespread almost everywhere, but Cascina Boscasso – in Ruino , not far from the border with Emilia Romagna – specializes in the production of goat cheeses with a unique flavor, such as those in chestnut leaves , in walnut leaves , goat cheese in a beer crust , and those with saffron or refined in vegetable charcoal .

Images provided by Azienda Agricola Il Boscasso

You can buy its cheeses at the farmhouse, or by stopping for lunch and dinner directly at the farmhouse where, in addition to the inevitable mixed cheese platter, you can also find the cheeses in the preparation of all the dishes, from appetizers to desserts!

Berrettina Pumpkin

A typical product of the area is the berrettina pumpkin from Lungavilla (PV) , locally called Capé da Prèvi (priest’s hat) for its shape. It is ideal for the classic filling of tortelli and gnocchi, or in pies, but … some companies also try their hand at processing pumpkin-based products, as in the case of the Azienda Agricola Biologica Lodigiani in the Molino Lauzi area of ​​Lungavilla which uses the berrettina pumpkin to produce delicious jams and even beer!

Images provided by Azienda Agricola Biologica Lodigiani

Orange Wine and other Rare Wines in Oltrepo Pavese

Speaking of wines, among the “ gems ” that are difficult to find are the macerated white wines , the so-called orange wines whose color is striking for its surprising orange reflections.
New generation wines? A new trend? Not at all!
It is rather an ancient tradition, the way of making white wine as it once was, with white grapes left in contact with their skins.
This is how white wine acquires the color of the sky at sunset, the aromas of white wines and the structure of red wines.

There are few producers of orange wines , also because it is difficult to make a good orange wine, but Oltrepo Pavese is on the eye in this case too. Let’s get to know two small producers who have chosen to revive this winemaking practice of the past, making two worth to try macerated whites:

• Grazioli Farm of Montù Beccaria Fraction Poggiolo 163
• Predalino Vineyard in the hamlet of Cerrone 8 (PV) in Pietra de’ Giorgi

In the case of Cantina Grazioli , Angelo, Doriana and their son Mattia produce Oraterra , an orange wine that is a clever blend of white grapes, including Chardonnay and Malvasia, which partly soften it, making some of the flavour notes less sharp, which are normally quite strong in orange wines.

Images provided by Azienda Agricola Grazioli

Production varies from one harvest to another, but generally does not exceed 400 bottles per year.

In the case of Cantina Predalino , it is Pietro’s Riesling Italico that is transformed into an interesting macerated white , very intense in its aromas and flavours, which reaches a maximum of 1200 bottles per year.

Another very special wine that Pietro cares about – it is also a wine that was almost lost, but recovered and strongly desired – is 
a slightly sparkling white produced with 
black grapes separated from the skins and that was once called champagne. He produces about 500 bottles a year.

Images provided by Cantina Predalino and taken from the winery’s Facebook page

In both cases, these are small producers who put their soul into their wines, a soul that has the flavour of authenticity and tradition.

But it doesn’t ends up here…

The Francesco Maggi winery in Canneto Pavese offers us another gem: an excellent buttafuoco chinato .

Chinà is therefore a Buttafuoco wine left to infuse for a couple of months with cinchona and aromatic herbs and which releases an extraordinary bouquet in which the intriguing aromas of berries and the persuasive balsamic notes of cinchona blend together.

A truly unique wine, with a limited number of bottles, perfect to offer to guests at the end of a meal.

Images provided by Cantina Francesco Maggi

The best way to find out how these producers work their cheeses, vegetables or grapes and to taste their products is to contact them and go to them, planning a trip to the hills in Oltrepò Pavese , to then enter their world made of authenticity, respect for nature, passion for their work.

What are you waiting for to get organized?