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

Taste and relaxation in the vineyards

From hills to wineries, welcoming the autumn on a journey through tasting, culture, and relaxation.

Food & Wine

Delicious Bergamo!

Food & Wine

Crotti in Valchiavenna

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

Food & Wine

Franciacorta, a land of excellence

The humble local dishes stand alongside traditional and prestigious wines. A journey through the flavors of Franciacorta

Food & Wine

Christmas and the festive dishes of Lombardy

Christmas dinner in Lombardy: the most famous dishes of the region's festive culinary tradition, from starter to dessert

Food & Wine

Torta Paradiso

The iconic dessert of Pavia's tradition

Food & Wine

Wine and Flavor Trail Lombardy

Lombardy was one of the first Italian regions that concretely developed the idea of Wine Roads promoting its realization

Food & Wine

A sweet autumn in Lombardy

As the chilly weather approaches, we have the perfect excuse to spend some cosy afternoons at home, keeping ourselves warm with desserts imbued with the traditional flavours of our childhood in Lombardy

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

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

Wines of Valtellina

The extreme variety of the Lombardy territories is reflected in a very wide range of absolutely fine and famous red and white wines all over the world

Food & Wine

Zucca Berrettina di Lungavilla

In Lungavilla, a pumpkin known as “Capé da prèvi” (priest’s hat) is cultivated, named for its shape, which resembles the headgear worn by priests.

Food & Wine

A little bit of Valtellina on the table: sciatt

Food & Wine

IGP Apples of Valtellina

This type of apple has all the characteristics of mountain apple: crunchy, fragrant, aromatic and juicy

Food & Wine

Eating in Como

Here are some suggestions of what to eat in Como

Food & Wine

Cassoeula in Brianza

Typical Lombard dish of peasant origin

Food & Wine

Eating Lombardy

Lombardy shows its excellence with the unique and traditional flavors of each single territory, but it is also international cuisine

Food & Wine

Flavours of the Oltrepò Pavese: Autumnal weekends away within a stone’s throw of Milan

Discover Pavese – Enjoy an autumn weekend of tradition, culture and flavour among the most charming villages of the Oltrepò Pavese. Take a look at this list of ideas and get inspired.

Food & Wine

Milan, capital of taste

From the skyscrapers to the fields of crops. Milan is a city of thousand cultures and its surrounding area a land of a thousand flavours

Food & Wine

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.