A PROVINCE TO BE SAVOURED
The province of Pavia offers a rich heritage of food and wine par excellence.
The Chamber of Commerce of Pavia strongly invests in these assets, recognizing them as the strong points of our province. These factors appeal to a well-cultured public who appreciates an authentic offer founded on a long-standing tradition which distinguishes itself from the many quality labels.
With the Good to Know web app, we wish to propose to as wide an audience as possible, a rewarding emotional journey in search of the fascinating and “tasty” world of the Pavese agro-food production. The app offers access to links related to products, restaurants, culinary attractions as well as other items of interest, guiding you through richer and more compelling routes on the discovery of our territory.
The province of Pavia borders the province of Milan to the north, the province of Lodi and Emilia-Romagna (province of Piacenza) to the east, and Piedmont (province of Alessandria, province of Vercelli and province of Novara) to the south-west, west, and north-west.
The Rivers Ticino and Po flow through the province. They meet 4 km south of the main town, separating the province into three zones: the Pavese, to the north-east, the Lomellina, to the north-west, between the Ticino and the Po, and the Oltrepò, to the south.
The three territories have histories spanning thousands of years, rich in artistic and architectural heritage, traditions and varied landscapes, which range from the infinite hues of the flooded rice fields of the Lomellina and Pavese areas to the vine hills of the Oltrepò, rising to 1,724 m at Mount Lesima. Three unique areas as to food and wine, local products and cultivation. Agriculture has always played a leading role in the economy of the province, often found in certain production sectors among the top places in the national rankings.
These products carry with them a history of ancient skills and knowledge, attention to authenticity and the integrity of food production above all, at a time when consumer interest towards that which is genuine and natural is increasing exponentially. Together with its products, the Pavese tradition bequeaths to us the virtues and practices of an ancient kitchen to be shared, and which is both a legacy and the key to the understanding and learning of this territory.