Brera, there are many fruits that this land offers and which are the origin of various local dishes. The wealth of springs and waterways have made Pavia, and its territory, one of the main Italian centers for the production of rice, it is therefore no coincidence that there are numerous recipes that allow you to discover the thousand faces of this cereal. such as the Carthusian risotto, according to the legend created by the monks of the Certosa, based on crayfishes, carrots and onions, risotto with eye beans or the one with sausage and bonarda and risotto with common hops (ürtis in pavese dialect). Among the first courses, in addition to rice, the pavese soup also stands out, created, according to tradition, by a peasant woman with the few ingredients at her disposal (broth, eggs and cheese) to feed the king of France Francis I after the disastrous defeat at the gates of the city. Among the second courses we should mention the ragò alla pavese, a local variant of the more famous cassoeula, lighter because it is cooked only with pork ribs, the stew alla pavese, the büseca (veal tripe alla pavese), marrowbones with peas (os büš cum i erbion) and escaped birds (üslin scapà) veal slices filled with bacon and sage. According to local tradition, meat, especially if boiled, is served together with two types of sauces: the peverata (already mentioned by Opicinus de Canistris in the fourteenth century) based on peppers, celery, anchovies and eggs, and the bagnet verd, prepared with parsley, anchovies, garlic and capers. Alongside meat dishes, Pavia cuisine is also characterized by numerous freshwater fish dishes, such as eel alla borghigiana (which takes its name from the ancient suburb of the city on the other side of Ticino, after the Ponte Coperto), trout in white wine and omelette with bleak, without forgetting the frogs, inserted in risotto or served in stew, and snails, cooked with porcini mushrooms. Among the desserts, in addition to the well-known cake of paradise, the pumpkin pie (turtâ d'sücâ), the San Sirini, small round cakes made of sponge cake, abundantly soaked in rum and covered with dark chocolate, produced in the weeks around 9 December, the day of Saint Syrus, and sfâsö, typical pancakes cooked at carnival. Clearly each course must be paired with wines from the nearby Oltrepò Pavese. Finally, despite being a typical Milanese dessert, the oldest and