Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga.
It is a cuisine bound to the land by peasant traditions; however, it is very rich and varied. Differences can be found between local variants of the same dish.
Given the geographical position occupied by the province of Mantua, the Mantuan culinary tradition is similar to the Emilian cuisine where salami and pasta are more prevalent and to the Lombard cuisine, which makes more use of rice.
Antipasti
The traditional Mantuan antipasto consists of cold cuts.
Salame mantovano, with or without added fresh garlic
Coppa
Pancetta
Other popular cold cuts are:
Gras pìstà, pork lardo minced with a knife and garlic
Ciccioli or gréppole, pieces of cooked and dried pork and fat
Culatello, from Parma (it is, however, also produced in some municipalities of Mantua)
Cold cuts are often accompanied by:
Gnocco fritto, squares or rhombuses of bread dough fried in hot lard. It originates from the provinces of Modena and Reggio Emilia, only in recent times it has spread to the Mantova area, and it is better known with the name of "torta fritta" (fried cake) with which it is called in other areas of Emilia. Chisœla, typical savory focaccia Tirot, focaccia with onions originally from Felonica, typical of the Bassa Chisœlina, crispy and salty scone Luccio in salsa
First courses
Soups with broth:
Agnolini, egg pasta stuffed with beef, salami, chicken, breadcrumbs, Grana Padano cheese, nutmeg. There is also a variant stuffed with stewed beef. Tagliatelline, quadretti and maltagliati, egg pasta cut into thin strips Pasta trita, egg pasta dried and grated into very small pieces Panàda, made of stale bread, oil and Parmesan cheese Bevr'in vin Passatelli Mericonda
Dry first courses:
Tortelli di zucca
Tortelli amari, typically from Castel Goffredo
Tagliatelle
Gnocchi di zucca
Capunsei, typically from Alto mantovano
Risotto alla pilota, seasoned with salamella
Risotto col puntèl, seasoned with salamella, ribs or pork chop
Risotto with frogs, seasoned with cleaned frogs, oil and onion
Risotto con i saltaréi, topped with fried crayfish
Second courses
Stracotto or brasato, made out of beef. It can be accompanied by polenta
Stracotto d'asino, accompanied by polenta
Bollito misto based on beef, chicken, and pork boiled in boiling water accompanied by mostarda Frittata con le rane Cotechino and pisto, accompanied by polenta and lentils Luccio in salsa, boiled freshwater fish accompanied by a sauce made of capers, parsley, salted anchovies, garlic and onion Black bullhead, typical of the areas near the Po river, it can be prepared fried or stewed. Roasted helmeted guineafowl
Side dishes:
Peperonata
Polenta
Pollo alla Stefani
Desserts
Torta sbrisolona, crumbly almond cake
Torta Elvezia
Torta di tagliatelle
Torta mantovana
Torta margherita
Torta delle rose
Anello di Monaco
Bussolano or bussolà
Chisöl, sweet focaccia
Turtei sguasarot
Zabaione
Sugolo
Fiapòn
Torta greca
Papasìn
Caldi dolci
Bignolata
Torta sabbiosa or Torta del 3
Wines
Colli Morenici Mantovani del Garda bianco
Garda Colli Mantovani Cabernet
Garda Colli Mantovani Merlot
Garda Colli Mantovani Pinot Grigio
Garda Colli Mantovani Tocai Italico
Garda Colli Mantovani bianco
Lambrusco Mantovano
Liquors
Nocino, liqueur common in Emilia and made with green walnuts. It must rest for some years before being consumed.
References
Bibliography
.
Giancarlo Malagutti (a cura di), Mantova a tavola ogni giorno dell'anno. Raccontando la cucina attraverso il volgere delle stagioni. Mantova, 1991. ISBN non esistente.