Breme: San Pietro Abbey, red onion and river landscape

Breme combines the history of San Pietro Abbey with its own culinary tradition. Several specific themes can help you plan your trip: historic buildings, paths to different destinations, and Breme’s red onion and dishes. The following topics offer guidance if you would like to focus your stay on architectural history, the landscape or regional cuisine.

Landscape and paths

Breme lies on a rise called “Costa Rubea,” at the confluence of the Po and Sesia rivers, in fertile, lush surroundings. From Breme, a yellow path leads to the confluence, while a green path leads to the Garzaia del Bosco Basso. The two routes have distinct destinations: the yellow path follows the river, while the green one leads to the Garzaia. Check path conditions locally before setting out.

The abbey and its architectural history

The history of San Pietro Abbey is linked to Donniverto: as the last abbot of Novalesa and the first abbot of Breme, he had a monastery dedicated to Saint Peter built in Breme. The abbey’s surviving monastic areas include a historic kitchen. The surviving crypt dates from around the middle of the 10th century. The early Christian baptistery is on the right-hand side of the abbey church and has a polygonal exterior. Together, these details offer different historical and architectural points of reference: an approximate date, a surviving monastic space and the distinctive exterior shape of a baptistery. Another building is the rural oratory of Santa Maria di Pollicino. It is about 2 km from Breme, on the road to Candia Lomellina.

Breme’s red onion and cuisine

The Cipolla Rossa di Breme is central to the local culinary identity. The municipality introduced the De.C.O. designation for the onion in June 2008. It is also the first Slow Food Presidio in Lomellina and is known as “la dolcissima.” Baruat is a traditional Breme dish made with onions, fresh tomatoes and frogs, served with polenta. The “Sagra della cipolla rossa di Breme De.C.O.” takes place on the second and third Sundays in June. Typical traditional Breme dishes, from antipasto to dessert, as well as gelato, are offered for tasting there. If you plan to time your trip around the festival, check the exact event dates again beforehand. Another culinary option is the “Merenda del Frate”: after the route, you can enjoy typical Lomellina products by reservation in the abbey park or at local trattorias. Before your trip, confirm the reservation and the planned location. For travel planning, the two culinary events differ mainly in their format: the June Sundays are relevant for the Sagra, while the Merenda requires a reservation and may take place at either of the specified locations.

Discover more destinations: Carbonara al Ticino, Borgarello, Rocca De' Giorgi, Marcignago, Gropello Cairoli, Sant'alessio Con Vialone, Ruino, Dorno

For the broader travel overview: Pavia.