The kitchen Pavia is linked to local produce and tradition. As in the rest of the region remains the main dish is the rice, being the Lomellina an area famous for its cultivation. Numerous ways to taste it not only for the famous risotto or timballi, but also in white, as an accompaniment to fish or frogs, as well as for the preparation of sweets. In addition to rice, there is the soup made with broth, eggs and cheese in addition to bread slices and watercress. Among the other dishes we mention the “borghigiana” eel, various dishes with river fish, snails, frogs or fried stew, soup of frogs and goose salami. Excellent is salami of Varzi, the protected designation of origin. The Oltrepò is full of mushrooms and truffles, especially white ones, gathered along the Po. Among the desserts, in addition to the famous Easter dove, you can taste the Cake Heaven, the local version of the cake of the grandmother, the “pangialdine of the Dead”, the bread of San Siro and Offelle of Parona. The local wines are produced in Oltrepò, starting from Barbera, Bonarda, Cabernet Sauvignon, Chardonnay, Cortese, Malvasia, Moscato, Pinot Gris, Pinot Noir, Riesling Italico.