Food and wine tourism is to be assuming an increasing importance. Our land, for its time-honoured cooking  tradition, which was significantly defined both a cuisine of  princes and of the people, offers visitors memorable dishes: tortelli (filled pasta rectangles), agnolini (meat stuffed pasta), risotti (rice dishes) and flat noodles with meat sauce (duck, pidgeon, hare, mushrooms, truffle). A number of pasta dishes with a major impact for their taste, sometimes delicate, sometimes strong. The pillar of mantuan plates is pork meat, of which you do not throw anything: salami, salamelle (sausages), pesto per risotto (dressing sauce for typical rice dishes), cotechino (sort of spiced sausage), ribs and roasted meats testify the importance of pork in our cuisine. Even the use of wild herbs is featuring the cuisine of the people.Cooking means making edible even all what would not seem good to eat. As to cheese: Mantua is the only province boasting two important cheese types: Grana Padano, produced on the left Po riverside and Parmigiano Reggiano to the right, an area called mantuan oltrepo.Winery has positively grown up, deserving important tributes during Vinitaly, undoubtedly the most important  wine review in Italy.Lambrusco the sparkling wine typical of the areas around the Po and pinot, cabernet, chardonnay and rosé wines of the Garda morainic hills perfectly fit mantuan cuisine. The Strada dei Vini e dei Sapori Mantovani, the Strada del Riso e dei Risotti Mantovani, the Strada del Tartufo Mantovano, are associations promoting gourmet trails and guided visits  for  tourists  who really want to appreciate local specialities.