The most important ingredients leading to the claim to fame of the regional gastronomy of Oltrepò are rice and wine. The province of Pavia, with more than 80,000 hectares of rice fields, is the first in Italy for the production of rice which is mainly concentrated in the region Lomellina. Moreover, the region has, for centuries, been the producer of prestigious wines including the local DOC wines Barbera, Bonarda, Moscato, Pinot Gris and Pinot Noir.
Oltrepò Pavese is an excellent culinary region where the traditional simple and tasty dishes are served with the aforementioned delectable wines.
Pork is also one of the most excellent products of Pavia, in particular the salami of Varzi, but other local treats are the fish from the mountains, anchovies and cod, goose from Lomellina, frogs and game.
The culinary tradition of Oltrepò is set off to its best by the wide range of local wines, its sparkling wines, white wines, and the special dessert wines. The most famous local wine, Bonarda, is fruity but not sweet. A more classical local wine is Buttafuoco whose production is limited to a small area in the north of Oltrepò.