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 Emilian cuisine, where salami and pasta are more prevalent and to Lombard cuisine, which makes more use of rice.
Antipasti
The traditional Mantuan antipasto consists of cold cuts.
Other popular cold cuts are:
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.
- ChisÃ
Âla, typical savory focaccia
- Tirot, focaccia with onions originally from Felonica, typical of the Bassa
- ChisÃ
Âlina, crispy and salty scone
- Luccio in salsa
First courses
Soups with broth:
Dry first courses:
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:
Desserts
- Torta sbrisolona, crumbly almond cake
- Torta Elvezia
- Torta di tagliatelle
- Torta mantovana
- Torta margherita
- Torta delle rose
- Anello di Monaco
- Bussolano or bussolÃÂ
- 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.
See also
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.
Related articles
Other projects