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.

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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

Salame mantovano Salame mantovano.jpg
Salame mantovano
Coppa Sweetcapicola.JPG
Coppa

The traditional Mantuan antipasto consists of cold cuts.

NameImageDescription
Salame mantovano Salame mantovano.jpg Salami with or without added fresh garlic [1]
Coppa Coppa de Corse - Coppa di Corsica - 002.jpg pork cold cut made from the dry-cured muscle
Pancetta Pancetta.jpg

Other popular cold cuts are:

NameImageDescription
Gras pìstàpork lardo minced with a knife and garlic
Ciccioli or gréppole Ciccioli.jpg pieces of cooked and dried pork and fat [1]
Culatello Culatello di Zibello & burrata.jpg from Parma (it is, however, also produced in some municipalities of Mantua)

Cold cuts are often accompanied by:

First courses

Soups with broth:

NameImageDescription
Agnolini Agnolini mantovani.jpg egg pasta stuffed with beef, salami, chicken, breadcrumbs, Grana Padano cheese, nutmeg. There is also a variant stuffed with stewed beef. [5]
Tagliatelline Pasta e ceci con maltagliati di pasta all'uovo.jpg quadretti and maltagliati, egg pasta cut into thin strips [6]
Pasta tritaegg pasta dried and grated into very small pieces [7]
Panàdamade of stale bread, oil and Parmesan cheese [8]
Bevr'in vin [9]
Passatelli Passatelli.jpg
Mericonda

Dry first courses:

NameImageDescription
Tortelli di zucca [10] Tortelli.jpg
Tortelli amari Tortello amaro di Castelgoffredo.jpg typically from Castel Goffredo [11]
Tagliatelle [12] [13] Bandnudeln mit Wildragu Ochsenhutte Welschnofen.jpg
Gnocchi di zucca [14] Gnocchi di zucca.jpg
Capunsei Capunsei mantovani.jpg typically from Alto mantovano [15]
Risotto alla pilota Risotto (1).jpg seasoned with salamella [16]
Risotto col puntèlseasoned with salamella, ribs or pork chop [17]
Risotto with frogsseasoned with cleaned frogs, oil and onion [18]
Risotto con i saltaréitopped with fried crayfish [19]

Second courses

Cotechino with polenta Cotechino-Servito-Polenta-Lenticchie.jpg
Cotechino with polenta
Stracotto Spezzatino con polenta.jpg
Stracotto

Side dishes:

Desserts

Torta di tagliatelle Torta di tagliatelle.jpg
Torta di tagliatelle

Wines

[41]

Liquors

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References

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  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
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  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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