Culinary traditions of Mantua
Mantuan cuisine is the set of traditional dishes of theItalian province ofMantua , some of which date back to the time of theGonzaga .
It is a cuisine bound to the land bypeasant 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 theprovince of Mantua , the Mantuan culinary tradition is similar toEmilian cuisine , wheresalami andpasta are more prevalent and toLombard cuisine , which makes more use ofrice .
Salame mantovano Coppa The traditional Mantuan antipasto consists ofcold cuts .
Name Image Description Salame mantovano Salami with or without added freshgarlic [ 1] Coppa pork cold cut made from the dry-cured muscle Pancetta
Other popular cold cuts are:
Name Image Description Gras pìstà porklardo minced with a knife and garlic Ciccioli or gréppolepieces of cooked and driedpork andfat [ 1] Culatello fromParma (it is, however, also produced in some municipalities ofMantua )
Cold cuts are often accompanied by:
Gnocco fritto , squares or rhombuses of bread dough fried in hot lard. It originates from the provinces ofModena andReggio 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 ofEmilia .Chisœla , typical savoryfocaccia [ 2] Tirot, focaccia withonions originally fromFelonica , typical of the Bassa[ 3] Chisœlina, crispy and saltyscone [ 4] Luccio in salsa Soups with broth:
Dry first courses:
Cotechino with polentaStracotto Stracotto orbrasato , made out of beef. It can be accompanied bypolenta [ 20] Stracotto d'asino, accompanied by polenta[ 21] Bollito misto based on beef, chicken, and pork boiled in boiling water accompanied bymostarda [ 22] Frittata con le rane[ 23] Cotechino and pisto, accompanied by polenta andlentils [ 24] Luccio in salsa, boiled freshwater fish accompanied by a sauce made ofcapers ,parsley ,salted anchovies , garlic and onion[ 25] Black bullhead , typical of the areas near thePo river ; it can be prepared fried or stewed.[ 26] Roasted helmeted guineafowl [ 27] Side dishes:
Torta di tagliatelle 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]
Nocino , liqueur common in Emilia and made with green walnuts. It must rest for some years before being consumed.[ 42] ^a b "Elenco dei prodotti agroalimentari tradizionali della regione Lombardia" (PDF) . Agricoltura.regione.lombardia.it. 22 April 2010.[permanent dead link ^ Colucci 2007 , p. 10^ Colucci 2007 , p. 17^ Colucci 2007 , p. 9^ Brunetti 1981 , p. 207^ Brunetti 1981 , p. 209^ Colucci 2007 , p. 28^ Colucci 2007 , p. 18^ Brunetti 1981 , p. 232^ Brunetti 1981 , p. 213^ Paolo, Polettini (2004).Il gioco dell'erba amara (2 ed.). Viadana. ^ Brunetti 1981 , p. 206^ Brunetti 1981 , p. 215^ Brunetti 1981 , p. 214^ Colucci 2007 , p. 13^ Colucci 2007 , p. 32^ Brunetti 1981 , pp. 216–217^ Brunetti 1981 , p. 217^ Brunetti 1981 , p. 218^ Brunetti 1981 , p. 219^ Brunetti 1981 , p. 111^ Brunetti 1981 , p. 38^ Brunetti 1981 , p. 224^ Colucci 2007 , p. 46^ Brunetti 1981 , p. 222^ Colucci 2007 , p. 55^ Colucci 2007 , p. 51^ Colucci 2007 , p. 19^ Brunetti 1981 , p. 227^ Brunetti 1981 , p. 63^ Brunetti 1981 , p. 228^ Colucci 2007 , p. 95^ Brunetti 1981 , p. 229^ "Accademia Gonzaghesca degli Scalchi. Torta delle rose Gonzaga" (PDF) .^ Colucci 2007 , p. 93^ Colucci 2007 , p. 98^ Brunetti 1981 , p. 230^ Brunetti 1981 , p. 110^ Brunetti 1981 , p. 233^ Brunetti 1981 , pp. 231–232^ Luca Pollini (2008).Tutto Vino: guida completa ai vini d'Italia ISBN 9788844038632 ^ Colucci 2007 , p. 107Brunetti, Gino, ed. (1981).Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali . Mantova. 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 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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