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Cuisine of Mantua

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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

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Salame mantovano
Coppa

The traditional Mantuan antipasto consists of cold cuts.

Name Image Description
Salame mantovano Salami with or without added fresh garlic[1]
Coppa pork cold cut made from the dry-cured muscle
Pancetta

Other popular cold cuts are:

Name Image Description
Gras pìstà pork lardo minced with a knife and garlic
Ciccioli or gréppole pieces of cooked and dried pork and fat[1]
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[2]
  • Tirot, focaccia with onions originally from Felonica, typical of the Bassa[3]
  • Chisœlina, crispy and salty scone[4]
  • Luccio in salsa

First courses

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Soups with broth:

Name Image Description
Agnolini egg pasta stuffed with beef, salami, chicken, breadcrumbs, Grana Padano cheese, nutmeg. There is also a variant stuffed with stewed beef.[5]
Tagliatelline quadretti and maltagliati, egg pasta cut into thin strips[6]
Pasta trita egg pasta dried and grated into very small pieces[7]
Panàda made of stale bread, oil and Parmesan cheese[8]
Bevr'in vin[9]
Passatelli
Mericonda

Dry first courses:

Name Image Description
Tortelli di zucca[10]
Tortelli amari typically from Castel Goffredo[11]
Tagliatelle[12][13]
Gnocchi di zucca[14]
Capunsei typically from Alto mantovano[15]
Risotto alla pilota seasoned with salamella[16]
Risotto col puntèl seasoned with salamella, ribs or pork chop[17]
Risotto with frogs seasoned with cleaned frogs, oil and onion[18]
Risotto con i saltaréi topped with fried crayfish[19]

Second courses

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Cotechino with polenta
Stracotto

Side dishes:

Desserts

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Torta di tagliatelle
  • Torta sbrisolona, crumbly almond cake[29]
  • Torta Elvezia[30]
  • Torta di tagliatelle[31]
  • Torta mantovana[32]
  • Torta margherita[33]
  • Torta delle rose[34]
  • Anello di Monaco[35]
  • Bussolano or bussolà[36]
  • Chisöl, sweet focaccia[37]
  • Turtei sguasarot
  • Zabaione[38]
  • Sugolo[39]
  • Fiapòn[40]
  • Torta greca
  • Papasìn
  • Caldi dolci
  • Bignolata
  • Torta sabbiosa or Torta del 3

Wines

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  • 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

[41]

Liquors

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  • Nocino, liqueur common in Emilia and made with green walnuts. It must rest for some years before being consumed.[42]

References

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  1. ^ a b "Elenco dei prodotti agroalimentari tradizionali della regione Lombardia" (PDF). Agricoltura.regione.lombardia.it. 22 April 2010.[permanent dead link‍]
  2. ^ Colucci 2007, p. 10
  3. ^ Colucci 2007, p. 17
  4. ^ Colucci 2007, p. 9
  5. ^ Brunetti 1981, p. 207
  6. ^ Brunetti 1981, p. 209
  7. ^ Colucci 2007, p. 28
  8. ^ Colucci 2007, p. 18
  9. ^ Brunetti 1981, p. 232
  10. ^ Brunetti 1981, p. 213
  11. ^ Paolo, Polettini (2004). Il gioco dell'erba amara (2 ed.). Viadana.
  12. ^ Brunetti 1981, p. 206
  13. ^ Brunetti 1981, p. 215
  14. ^ Brunetti 1981, p. 214
  15. ^ Colucci 2007, p. 13
  16. ^ Colucci 2007, p. 32
  17. ^ Brunetti 1981, pp. 216–217
  18. ^ Brunetti 1981, p. 217
  19. ^ Brunetti 1981, p. 218
  20. ^ Brunetti 1981, p. 219
  21. ^ Brunetti 1981, p. 111
  22. ^ Brunetti 1981, p. 38
  23. ^ Brunetti 1981, p. 224
  24. ^ Colucci 2007, p. 46
  25. ^ Brunetti 1981, p. 222
  26. ^ Colucci 2007, p. 55
  27. ^ Colucci 2007, p. 51
  28. ^ Colucci 2007, p. 19
  29. ^ Brunetti 1981, p. 227
  30. ^ Brunetti 1981, p. 63
  31. ^ Brunetti 1981, p. 228
  32. ^ Colucci 2007, p. 95
  33. ^ Brunetti 1981, p. 229
  34. ^ "Accademia Gonzaghesca degli Scalchi. Torta delle rose Gonzaga" (PDF).
  35. ^ Colucci 2007, p. 93
  36. ^ Colucci 2007, p. 98
  37. ^ Brunetti 1981, p. 230
  38. ^ Brunetti 1981, p. 110
  39. ^ Brunetti 1981, p. 233
  40. ^ Brunetti 1981, pp. 231–232
  41. ^ Luca Pollini (2008). Tutto Vino: guida completa ai vini d'Italia. Firenze. ISBN 9788844038632.
  42. ^ Colucci 2007, p. 107

Bibliography

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  • Brunetti, Gino, ed. (1981). Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali. Mantova. [ISBN unspecified].
  • Colucci, Claudia; Wainer Mazza (2007). Il quaderno delle ricette della grande provincia mantovana. San Giovanni Lupatoto.
  • Polettini, Paolo; Luciana Corresini (2004). Il gioco dell'erba amara (2 ed.). Viadana. ISBN 978-88-87942-95-8.
  • Luca Pollini (2008). Tutto Vino: guida completa ai vini d'Italia. Firenze. ISBN 9788844038632.
  • 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.
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