There are two typical dishes from Pavia which we suggest you are obliged to try.

The first is 'anguilla alla borghigiana' or eels, and is the real specialty of the area.

Caught in the marshy hinterland the eels are the perfect accompaniment to the other delicacy of the area called 'zuppa alla pavese' a boiled broth with eggs, bread and cheese.

The rest of the province produces such mouth watering dishes as 'risotto alla certosina', fried frogs, snails and pasta sauces of truffles and fine salami.

Try the Consorzio Produttori Salame d'Oca at Mortara for the best goose salami in the province.