Salame di Varzi D.O.P.

The origins of Varzi Salame are to be found in the dawn of time

Salame di Varzi is the name of a salame made exclusively in the Oltrepò Pavese area. The microclimate deriving from the meeting between the air of the Po plains with sea air is excellent for salame curing.

Today Salame di Varzi is produced by following the same recipes and techniques which were employed centuries ago.

As this theory is hard to prove with complete certainty, it is however safe to state that it was undoubtedly linked to monasteries and abbeys which existed across Lombard region from the XII century onwards.

After the birth of the Benedictine order, work inside monasteries took on a fundamental role, so much so that they were crucial in the local economic and social recovery which took place after the so-called barbaric invasions. One of the many manual crafts which was practiced inside these monasteries was the production of cured foods.

Production zone: Varzi and Oltrepò Pavese valleys

Where to find it

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil

Food & Wine

Gorgonzola

A DOP cheese from the Province of Milan

Food & Wine

Varese Local Products Guide

The typical products with which to prepare the dining table are varied and include all the dishes: from appetizers to desserts

Food & Wine

Typical Cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.

Food & Wine

Crotti in Valchiavenna

Discovering the natural cellars formed under the boulders of ancient landslides from which the "sorel" blows

Food & Wine

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.

Food & Wine

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.

Food & Wine

Miccone

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

Food & Wine

Tripe a la Milanese Recipe

It is a second course based on meat and is ideal for lovers of ancient flavors

Food & Wine

Eating at Lake Iseo

Between fish and good wine

Food & Wine

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets

Food & Wine

Oltrepò Pavese

Good food, excellent wine, medieval villages. The Oltrepò Pavese surprises and conquers with its charm.

Food & Wine

Milanese risotto recipe

One of the most typical and well-known dishes in Milan

Food & Wine

The Province of Pavia, the Italian and European Capital of Rice

Food & Wine

Consortium Salami Cremona IGP

An institution to identify, safeguard and promote on the market a typical product of the Po valley

Food & Wine

Garda s olive oil

Recognized by everyone as an exceptional oil, especially when paired with certain dishes. Its freshness and delicacy are increasingly appreciated throughout Europe

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

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