Cuisine of Mantua

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.

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

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

Stracotto or brasato, made out of beef. It can be accompanied by polenta^[20]
Stracotto d'asino, accompanied by polenta^[21]
Bollito misto based on beef, chicken, and pork boiled in boiling water accompanied by mostarda^[22]
Frittata con le rane^[23]
Cotechino and pisto, accompanied by polenta and lentils^[24]
Luccio in salsa, boiled freshwater fish accompanied by a sauce made of capers, parsley, salted anchovies, garlic and onion^[25]
Black bullhead, typical of the areas near the Po river, it can be prepared fried or stewed.^[26]
Roasted helmeted guineafowl^[27]

Side dishes:

Peperonata
Polenta^[28]
Pollo alla Stefani

Desserts

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

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

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

References

^ Jump up to: ^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. Firenze. ISBN 9788844038632.
^ Colucci 2007, p. 107

Bibliography

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.

Other projects

Media related to Cuisine of Mantua at Wikimedia Commons
Cuisine of Mantua travel guide from Wikivoyage

[prodotti_tradizionali-1] Jump up to: ^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

[ReferenceA-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

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v t e Cuisine of Italy
History	Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine
Regional cuisines	Abruzzese Apulian Arbëreshë Corsican Ligurian Lombard Mantuan Lucanian Neapolitan Piedmontese Roman Sardinian Sicilian Venetian
Pasta and sauces	Pasta (List) Carbonara Pesto Ragù Neapolitan ragù Struncatura Arrabbiata sauce Amatriciana sauce Marinara sauce Genovese sauce Bolognese sauce Checca sauce Fettuccine Alfredo Pasta alla Norma Pasta con i peperoni cruschi Pasta con le sarde Pasta e fagioli Pasta al pomodoro Pasta all'Ortolana Rigatoni con la Pajata Cacio e pepe Spaghetti aglio e olio Spaghetti alla puttanesca Spaghetti alle vongole Tumact me tulez
Soups	Soup alla canavese Soup alla modenese Acquacotta Bagnun Minestrone Ribollita
Other dishes (List)	Abbacchio Bagna càuda Braciola Bruschetta Bruscitti Cotoletta Cotoletta alla milanese Crostino Bollito misto Baccalà alla lucana Baccalà alla vicentina Cacciatore Cacciucco Caponata Cappon magro Caprese salad Carciofi alla romana Carpaccio Carne pizzaiola Cassoeula Ciambotta Ciccioli Coda alla vaccinara Fiorentina Fondue Frico Frittata Frìttuli Istrian stew Lampredotto Polenta Porchetta Panzanella Parmigiana Ossobuco Orzotto Rafanata Risotto Rollatini Saltimbocca Scaloppine Timballo Vitello tonnato
Pizza and street food	Pizza al taglio Neapolitan pizza Sicilian pizza Focaccia Piscialandrea Calzone Panzerotti Crocchè Arancini Supplì Frittula Panelle Pani câ meusa Panino Piadina Arrosticini Farinata Tramezzino Zippuli Sardenara Scaccia U' pastizz 'rtunnar
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Pastry and desserts (List)	Bocconotto Bombolone Bruttiboni Buccellato Budino Cannoli Cantuccini Cassata Cassatella di sant'Agata Castagnaccio Cavallucci Colomba di Pasqua Crostata Crocetta of Caltanissetta Gelato Granita Grattachecca Marzipan Mustacciuoli Neapolitan ice cream Neccio Pandoro Panettone Panforte Panna cotta Panpepato Parrozzo Pastiera Pignolata Pizzelle Ricciarelli Seada Semifreddo Sfogliatelle Sorbetto Sponge cake Spumoni Struffoli Tartufo Tiramisu Torrone Torta caprese Zabaione Zeppole Zuccotto Zuppa Inglese
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