Autumn is a season rich in culinary traditions. In Oltrepò Pavese, the undisputed protagonist of the autumn table is the pig. For generations, the tradition of rearing and preparing pork has deep roots in this land, from which come succulent and authentic dishes that carry on the local culinary heritage.
Processing: a tradition handed down
Pig breeding and processing are activities with ancient roots in the Oltrepò Pavese area. In late autumn, when the temperatures drop, the families of the area still get together to work on the pork in a moment of sharing and handing down a skill.
Traditional pork dishes
In the Oltrepò Pavese area there are many traditional recipes based on pork. One of the most famous is "cotechino", a sausage made with minced pork and spices and cooked for a long time. Cotechino is served hot and sliced, accompanied by lentils or mashed potatoes.
Another traditional dish is "pork belly", a preparation using the belly of the pig. The belly is salted, seasoned and then slowly cooked in the oven. The result is soft meat with a golden, crispy crust.
Salami and sausages
In addition to traditional dishes, Oltrepò Pavese also produces tasty marinated pork kebabs. But it is above all in the preparation of salami and cured pork meats that the territory expresses its full potential. The result of a tradition handed down from generation to generation.
The Staffora Valley and the ragò tradition
The ragò, in milanese cassoeula è il piatto dell’autunno inoltrato, una tradizione gastronomica che rispetta l’idea contadina, tramandata da secoli, che del maiale non viene sprecato nulla. Si tratta di una portata che ormai è un vero e proprio pilastro della cucina locale.
The exact origins of ragò are uncertain and controversial, with different schools of thought trying to trace its history. Some claim that it has Celtic origins, while others link it to the rural traditions of the Middle Ages. What is certain is ragò that ragò has always been linked to rural culture and local cuisine. It is a dish that tells of the roots and traditions of the peasantry and has survived over time thanks to the passion of the families who have handed it down from generation to generation.
A centuries-old cultural heritage
The ragò is a dish from the poor peasant cuisine, characterised by the need to use every part of the animal. It is a hearty and nutritious dish, perfect for the harsh winter days. The traditional recipe calls for the use of pork rind, ribs, feet, sausage and cabbage. The ingredients are simmered until the result is tasty and hearty. The long cooking time allows the flavours to meld and gives the dish a unique taste.
This savoy cabbage and pork stew was created for the cold, foggy days of late autumn. Rich and invigorating, not at all light, it is a dish worth trying and discovering. It is a dish that warms the body and the soul, offering an explosion of flavours that go back to peasant traditions, when cooking was based on local ingredients and the wisdom of families.
Ragò is a true concentration of flavours, where the pork is perfectly blended with the sweetness of the Savoy cabbage and the richness of the spices.
