Tipologia
Odd as it may seem, Mantuan cuisine is quite rich, but suits all kinds of palates. For gourmets, we’d certainly recommend agnoli (ringlets of pasta stuffed with seasoned minced meat), served in broth with some Lambrusco wine added, followed by cured meat, salami (in San Benetto traditionally cooked in ashes), sausages, ciccioli (fried scraps of pork fat), stew, gras pistà (minced lard seasoned with garlic and parsley) or perhaps a lighter course such as capon alla Stefani, all paired with some fragrant traditional flat bread (schiacciatina) instead of the usual type. For anyone who suffers from celiac disease, the wide selection of risotto - a local gourmet icon indeed – form an extremely tasty alternative. The most typical dish is risotto alla pilota (a hearty risotto with pork meat), which owes its name to the ‘Pilota’ – people who works the pila, or rice mill, in the countryside around Verona. As the job is physically demanding, a risotto meal is correspondingly substantial. Risotto cooked with tiny fresh water fish is a delightful culinary experience, and one you shouldn’t miss. A vegetarian menu is also available, and includes pumpkin crush - a famous and much- appreciated filling for tortelli (a sort of ravioli). Fillings include Mantuan mostarda (hot pickled fruit) and macaroons, served with a touch of butter, sage or tomatoes in Benedetto Po.
In Alto Mantua, tortello amaro ( traditional ravioli with vegetable filling and balsamic vinegar) is a typical local dish. To complete the list of vegetarian first courses, we should also mention capunsèi (small spindle-shaped dumplings made with grated bread and seasoned with lots of herbs, sage and cheese). Onions are mostly grown in the Southern districts of Mantua, and are used to season the flat crispy bread, which is known as tiròt. The entire province of Mantua produces grana (seasoned cheese), which is called Parmigiano Reggiano if made on the right bank of the Po river, and Grana Padano if made on the left. Melons, pears, watermelons - all are quite a speciality here. For fish lovers, Mantuan cuisine offers tasty luccio in salsa (boiled pike dressed with minced capers, anchovies, peppers and parsley) served with polenta (thick maize porridge) and saltarelli (tiny fresh water shrimps). The local pastries are varied and interesting. A traditional Christmas cake called Anello di Monaco was brought to Mantua at the end of the Eighteenth century by Swiss and Bavarian chefs, who were also responsible for introducing the refined Helvezia cakes and Caldi Dolci. Sbrisolona is a well- known regional cake, and is made with corn flour, almonds, butter and lard, but Torta di Tagliatelle (Noodle cake) is probably the most widely known, and was originally eaten as a first course before becoming a dessert. You should also try Sugolo (grape jelly) – an intriguing dessert, made from Sabbioneta grape juice mixed with flour or Filo biscuits. The region is the home of Lambrusco wine, which is evanescent and either light or quite dark in colour, depending on the area in which the grapes are grown (Lower Mantovano South or South-West). Northern Mantua produces a wide range of red, white and sparkling wines, in addition to passito.