Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering 4,438 square kilometres (1,714 sq mi), it is the second smallest region in the country, after the Aosta Valley, and has a population of 313,348.
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Goito is a comune with a population of 10,005 in the Province of Mantua in Lombardy. Goito is 20 kilometres (12 mi) north of Mantua on the road leading to Brescia and Lake Garda, and straddles the old east–west Via Postumia between Cremona and Verona. The town is on the right bank of the Mincio River at a key crossing. The birthplace of Sordello, Goito is part of the historic region known as Alto Mantovano and was the site of a notable fortress.
Gazoldo degli Ippoliti is a comune (municipality) in the Province of Mantua in the Italian region Lombardy, located about 110 kilometres (68 mi) east of Milan and about 15 kilometres (9 mi) west of Mantua.
Volta Mantovana is a comune (municipality) in the Province of Mantua in the Italian region Lombardy, located about 120 kilometres (75 mi) east of Milan and about 20 kilometres (12 mi) northwest of Mantua.
Mantua Cathedral in Mantua, Lombardy, northern Italy, is a Roman Catholic cathedral dedicated to Saint Peter. It is the seat of the Bishop of Mantua.
The Diocese of Mantua is a Latin Church ecclesiastical territory or diocese of the Catholic Church in Italy. The diocese existed at the beginning of the 8th century, though the earliest attested bishop is Laiulfus (827). It has been a suffragan of the Archdiocese of Milan since 1819.
Sugoli is a dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. The sugoli can be served cool, like a pudding, or preserved in a jar like jam. It is a typical dessert in Northern Italy.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Italian meal structure is typical of the European Mediterranean region and differs from North, Central, and Eastern European meal structure, though it still often consists of breakfast (colazione), lunch (pranzo), and supper (cena). However, much less emphasis is placed on breakfast, and breakfast itself is often skipped or involves lighter meal portions than are seen in non-Mediterranean Western countries. Late-morning and mid-afternoon snacks, called merenda, are also often included in this meal structure.
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
The following is a timeline of the history of the city of Mantua in the Lombardy region of Italy.
Agnolini are a type of egg-based stuffed pasta originating from the province of Mantua and are oftentimes eaten in soup or broth.
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production, and to imports from areas with which, over the centuries, the Ligurians have had frequent trade.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
The torta delle rose or torta a rose is a typical cake of Mantuan and Brescian cuisine, and is made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds, hence the name.
Upper Mantua is a geographical area located northwest of the city of Mantua in the province of the same name and bordering the provinces of Brescia and Verona, bordered to the north by the morainic hills of Lake Garda, to the east by the province of Verona, to the northwest by the province of Brescia, and to the south by the plains of Middle Mantua.
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