The Voghera pepper, an indigenous variety with a cubic shape and sweet, delicate flavour, is a culinary treasure of Lombardy. Native to the Voghera area, its history is rooted in the golden years of local vegetable cultivation
The Voghera pepper, a culinary jewel of Lombardy, tells a fascinating story that combines tradition, passion and commitment to its preservation and enhancement. This unique variety of pepper, with its cubic shape and characteristic ribs, represents not only a delicious ingredient but also a valuable cultural heritage for the region.
A History of Flavour and Survival
The history of the Voghera pepper has its roots in the golden age of its cultivation, which stretches from the 1920s to the 1950s. At that time, the fertile clay soils and the abundance of canals in the eastern part of Voghera made lush vegetable gardens flourish, with the local fruit and vegetable market dominating the scene, valuing this vegetable for its sweetness, digestibility and adaptability to being processed into pickles.
However, its survival was jeopardised by the advent of fusarium disease and the introduction on the market of more productive varieties suitable for large-scale distribution. These events have undermined production and the very existence of this native variety.
The Rebirth of a Culinary Treasure
Despite the challenges, a few enthusiasts have continued to cultivate the Voghera pepper in private gardens, thus preserving the seeds and ecotype. In 2006, careful work began on selecting the seeds found, paving the way for a small but significant revival of its cultivation.
The care and dedication to the cultivation of this pepper is evident in the agronomic practices adopted. From the seedlings obtained from seeds selected and conserved by the Presidium producers and planted, to the management of wild grasses using mulching cloths and mechanical tillage, to the defence against diseases and parasites through agronomic practices or the use of natural products.
Versatility in the kitchen and preserved tradition
The Voghera pepper also stands out for its versatility in the kitchen. It is a protagonist in many local recipes, from classic peperonate to pickles, from fragrant risottos to traditional dishes such as mixed boiled meats, where its intense flavours combine harmoniously with meat.Even today, some families keep traditions alive, preserving peppers under marc according to ancient local recipes that testify to the importance of this vegetable in the culture and daily life of the Voghera community.
The Voghera pepper is not only a culinary ingredient, but a symbol of resilience and passion for the preservation of agricultural and gastronomic heritage. Its revival is the result of the collective efforts of farmers, academic bodies and enthusiasts, thus preserving a tradition that continues to delight palates and celebrate the culinary identity of Lombardy.
