The origins of many typical recipes of Oltrepò Pavese are really ancient, and
it is surely one of the most " reach" table of the typical Lomellina's cuisine, 
and Piacenza and Piemonte's cuisine had a great deal of influence on it. The
nobles' meals were composed by several dishes of meat and game, cakes 
and season fruits; the peasant's one was the opposite, often with just one 
dish (Polenta with…). Between the first courses you can taste, today, 
"Agnolotti", a light dough filled with stew meat (in the wine) and flavoured 
with the same cooking gravy, with the scraps of " Agnolotti" dough you can
make "Taglierini" flavoured with Porcini mushrooms or meat broth of  "Full hen".
The pork and the garden poultry (goose, chicken, hen and guinea hen) 
represented for centuries, roasted or stewed together with the main 
ingredients of the " second". 
Still today you can appreciate salami, bacon or coppa produced artisanly by
"Maestri salumieri". Always up to date is  "Bollito misto" traditional paean dish 
to be served together with Dolcebrusco, a special sauce based herrings and 
capers; or " green sauce" (most common but excellent) based on fresh parsley
miced together with some garlic, anchovies and cooked yolk. 
"Miccone" is the typical bread of Oltrepò Pavese, about one kilo as weight, 
very cooked outside, soft inside, not really flavoured and salt, it is the result of 
a natural  " levitation" which takes at least two days.