• Food & Wine

Malfatti: a culinary delight from the Oltrepò Pavese

Malfatti are a delicious gastronomic specialty that tells the story and traditions of a region rich in unique flavors: the Oltrepò Pavese. Here, for generations, the recipe for malfatti has been carefully preserved, passed down through families, maintaining the authenticity and essence of a cuisine that speaks of love for the land and culinary traditions.

For those unfamiliar, malfatti are soft, delicate green gnocchi made with fresh Swiss chard, white flour, and ricotta. This blend of ingredients gives malfatti their unique and irresistible flavor.

A Celebration in Every Bite

Malfatti are much more than a tasty dish. They symbolize conviviality and love for culinary heritage. Preparing malfatti as a family becomes a special occasion where people gather around a table in a festive atmosphere.

Making malfatti requires time, but every moment spent in the kitchen is an opportunity to share precious moments with family and friends. During the preparation, conversations flow, family secrets are shared, and traditional cooking tips are passed down. It’s a way to celebrate the roots and identity of a community that has learned to value the produce of its land.

Each Malfatto is Unique

The preparation is simple but requires care. Swiss chard is boiled and finely chopped, then mixed with white flour and ricotta to create a soft, velvety dough. At this point, the skillful hands of the cook shape the malfatti one by one with gentle, precise movements. True to their name—meaning "badly made"—each malfatto takes on an irregular oblong shape, with no two looking exactly alike.

Once shaped, malfatti are boiled in salted water until they float to the surface, a sign they’re ready to enjoy. Their rustic, homemade appearance makes them an irresistible dish, both for the eyes and the palate. Malfatti’s delicate texture pairs perfectly with various sauces, allowing you to choose your favorite. Traditionalists often opt for butter and sage or a simple homemade tomato sauce enriched with fresh basil and a generous sprinkle of Grana Padano.

A Story of History and Tradition

Throughout history, the struggle against hunger and food scarcity inspired people to find creative ways to meet their nutritional needs, turning humble ingredients into delightful dishes.

The surrounding fields and countryside were a precious source of herbs and raw materials that could be transformed in the kitchen. Herbs like Swiss chard, wild chicory, dandelion, and other foraged greens, abundant in rural areas, became the main ingredients of malfatti. These were combined with other simple, readily available components such as stale bread, eggs, and cheese.

The composition of malfatti could vary depending on the seasons and available ingredients. In summer, fresh, crisp greens like dandelion were often used to add a refreshing touch to the dish. In winter, sturdier leafy greens like Swiss chard were preferred.

A Dish That Connects Past and Present

Malfatti are a celebration of ingenuity and tradition, embodying the resourcefulness of a community that turned modest ingredients into a symbol of culinary pride. Each bite is a connection to the past, a tribute to the land, and a reminder of the warmth of shared moments at the table.

(Fonte: https://www.startoltrepo.it)
Take me here: Malfatti: a culinary delight from the Oltrepò Pavese

On the same topic

The mantua pumpkin

From peel to seeds, pumpkin is a real "jolly" in the kitchen
  • Food & Wine
The Mantua pumpkin

Consortium Salami Cremona IGP

An institution to identify, safeguard and promote on the market a typical product of the Po valley
  • Food & Wine
Consorzio Salame Cremona IGP

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
Franciacorta wine, an international success

Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available
  • Food & Wine
Zuppa Pavese recipe, a soup fit for a king

Parona offelle biscuits

  • Food & Wine
Parona offelle biscuits

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

Zucca Berrettina di Lungavilla

A Lungavilla viene coltivata una zucca chiamata ‘Capé da prèvi’, cappello da prete, per la forma che richiama il copricapo dei sacerdoti
  • Food & Wine
Zucca Berrettina di Lungavilla

Traditional cheeses of lombardy

It is from Lombardy that some of the most famous Italian cheeses come from all over the world
  • Food & Wine
Traditional cheeses of Lombardy

Lemons of Garda

Beautiful greenhouse gardens enrich the Brescia side of the lake, made of walls and white pillars that climb the mountain, in total harmony with the environment
  • Food & Wine
Lemons of Garda, renowned local products

Eating Lombardy

Lombardy shows its excellence with the unique and traditional flavors of each single territory, but it is also international cuisine
  • Food & Wine
Suggestions for eating in Lombardy: restaurants, international and local dishes

Cremona Local Products Guide

meats and cheeses characterize the Cremonese gastronomy
  • Food & Wine
Cremona local products guide, gourmet experiences

For Wine Cellars in Lombardy

Rows of vineyards line the countryside, producing some of the finest wines in the world. Exploring Wine Cellars in Lombardy
  • Food & Wine
Vineyards in Sondrio in Valtellina

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste
  • Food & Wine
At table, from Cremona to Mantua

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets
  • Food & Wine
Taleggio

Pizzoccheri Valtellinesi Recipe

They are the symbol of a tradition rich in flavors linked to the land and to the art of cheese making
  • Food & Wine
Pizzoccheri Valtellinesi recipe, traditional flavors

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.
  • Food & Wine
Bresaola

Cotoletta a la Milanese Recipe

His secret? Cutlet, breadcrumbs and... fry in a frying pan with bubbling butter
  • Food & Wine
Cotoletta a la Milanese recipe, a world famous delicacy

Lombard Mostarda Recipe

With a strong taste, the mostrada is prepared with fruit, sugar and mustard essence
  • Food & Wine
Lombard Mostarda recipe, an ancestral flavor

Brescia Caviar

A surprise in the Po Valley
  • Food & Wine
Brescia caviar, a delicacy of the Po Valley

What can I eat in Cremona?

The main courses of Cremona’s tradition
  • Food & Wine
What can I eat in Cremona?