Cuisine of Mantua

Culinary traditions of Mantua

Italian cuisine

History

* Ancient Roman
* Medieval
* Early modern
* Contemporary

Regional cuisines

* Abruzzese
* Apulian
* Arbëreshë
* Corsican
* Emilian
* Ligurian
* Lombard
* Mantuan
* Lucanian
* Neapolitan
* Piedmontese
* Roman
* Sardinian
* Sicilian
* Tuscan
* Venetian

Lists

* Chefs
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* PDO
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* Wine
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See also

* Italian-American cuisine
* Sammarinese cuisine
* Osteria
* Trattoria
* Enoteca
* Sagra
* List of Italian chefs
* Meal structure

Italy portal Food portal

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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.

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

[edit]

Salame mantovano Coppa

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

[edit]

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

[edit]

Cotechino with polenta Stracotto

* 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

[edit]

Torta di tagliatelle

* 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

[edit]

* 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

[edit]

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

## See also

[edit]

* Italy portal
* Food portal
* Drink portal

* Italian cuisine
* Cuisine of Abruzzo
* Apulian cuisine
* Arbëreshë cuisine
* Emilian cuisine
* Cuisine of Liguria
* Lombard cuisine
* Cuisine of Basilicata
* Neapolitan cuisine
* Piedmontese cuisine
* Roman cuisine
* Cuisine of Sardinia
* Sicilian cuisine
* Tuscan cuisine
* Venetian cuisine

## References

[edit]

1. ^ 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
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

[edit]

* 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.

## Related articles

[edit]

* Cuisine of Alto Mantovano [it]
* Cuisine of Castel Goffredo [it]
* Cuisine of the Gonzaga family [it]

## Other projects

[edit]

Cuisine of Mantua at Wikipedia's sister projects

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

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Cuisine of Italy

History|

* Ancient Roman cuisine
* Medieval cuisine
* Early modern cuisine
* Contemporary cuisine

Regional cuisines|

* Abruzzese
* Apulian
* Arbëreshë
* Corsican
* Emilian
* Ligurian
* Lombard
* Mantuan
* Lucanian
* Neapolitan
* Piedmontese
* Roman
* Sardinian
* Sicilian
* Tuscan
* Venetian

Pasta and sauces|

* Pasta (List)
* Carbonara
* Pesto
* Ragù
* Neapolitan ragù
* Struncatura
* Arrabbiata sauce
* Amatriciana sauce
* Marinara sauce
* Genovese sauce
* Bolognese sauce
* Fettuccine Alfredo
* Pasta alla Norma
* Pasta con i peperoni cruschi
* Pasta con le sarde
* Pasta e fagioli
* Pasta al pomodoro
* Rigatoni con la Pajata
* Cacio e pepe
* Spaghetti aglio e olio
* Spaghetti alla puttanesca
* Pasta allo scarpariello
* 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
* Frittola (meat dish)
* Frittola (doughnut)
* Fritto misto
* 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

Cheeses and charcuterie|

* Cheeses
* PDO
* Salumi

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
* Nutella
* 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

Breads|

* Borlengo
* Breadstick
* Ciabatta
* Coppia Ferrarese
* Filone
* Michetta
* Pane carasau
* Pane di Altamura
* Pane sciocco
* Sgabeo
* Taralli
* Vastedda

Wines|

* Varieties
* IGT
* DOCG
* DOC
* Abruzzo
* Calabrian
* Friulan
* Lombard
* Piedmontese
* Tuscan
* Venetian

Alcoholic beverages|

* Beer
* Grappa
* Sambuca
* Mirto
* Vermouth
* Spritz
* Limoncello
* Fernet
* Campari
* Aperol
* Cynar
* Amaro
* Amaretto
* Nocino
* Centerbe
* Bargnolino
* Maraschino
* Sassolino
* Strega
* Rosolio
* Galliano
* Frangelico
* Alchermes
* Aurum

Coffee|

* Caffè
* Espresso
* Lungo
* Ristretto
* Doppio
* Espressino
* Cappuccino
* Caffelatte
* Latte macchiato
* Caffè macchiato
* Caffè corretto
* Affogato
* Mocaccino
* Marocchino
* Bicerin
* Barbajada
* Bombardino

Related|

* Grano arso
* Sammarinese cuisine
* Italian-American cuisine
* Italian food products
* Sausages in Italian cuisine
* Osteria
* Trattoria
* Enoteca
* Sagra
* List of Italian chefs
* List of Italian foods and drinks
* Meal structure
* Italian Sounding

* v
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Mediterranean cuisine

Regions|

| Southern|

| Maghrebi|

* Algerian
* Chakhchoukha
* Berber
* Libyan
* Bazin
* Moroccan
* Méchoui
* Tajine
* Tunisian
* Shakshouka
* Regional
* Couscous

|

Egyptian|

* Duqqa
* Ful medames
* Kushari
* Mulukhiyah

Levant|

* Israeli
* Hamin
* Jordanian
* Mansaf
* Lebanese
* Kibbeh
* Palestinian
* Musakhan
* Syrian

Regional|

* Baba ghanoush
* Hummus

Northern|

| Turkish|

* Cheeses
* Desserts
* Kebabs
* Rakı
* Turkish tea

|

Greek|

* Gyros
* Greek salad
* Stifado
* Feta
* Skordalia
* Loukaniko
* Melomakarono
* Ionian Islands
* Bourdeto
* Pastitsada
* Crete
* Dakos
* Paximadi

Other
Balkan|

* Albanian
* Aromanian
* Bosnian and Herzegovinian
* Croatian
* Montenegrin
* Slovenian

* Regional
* Pita
* Shish kebab
* Yogurt
* Baklava
* Moussaka

Italian|

* Regional
* Pasta
* Pizza
* Abruzzese
* Arrosticini
* Mortadella di Campotosto
* Maccheroni alla chitarra
* Pizzelle
* Timballo
* Bocconotto
* Parrozzo
* Apulian
* Arbëreshë
* Emilian
* Ligurian
* Ciuppin
* Focaccia
* Pesto
* Ravioli
* Lombard
* Mantuan
* Lucanian
* Neapolitan
* Neapolitan ragù
* Pasta e fagioli
* Piedmontese
* Roman
* Carbonara
* Sardinian
* Pane carasau
* Malloreddus
* Mirto (liqueur)
* Abbamele
* Pecorino sardo
* Culurgiònes
* Bottarga
* Seada
* Sicilian
* Cannoli
* Caponata
* Pasta alla Norma
* Scaccia
* Tuscan
* Ribollita
* Venetian
* Carpaccio
* Polenta
* Risotto

French|

* Corsican
* Brocciu
* Occitan
* Cassoulet
* Brandade
* Provencal
* Bouillabaisse
* Ratatouille
* Salade niçoise

Spanish|

* Andalusian
* Gazpacho
* Sherry
* Balearic
* Caldereta
* Tombet
* Catalan
* Escalivada
* Escudella
* Ollada
* Valencian
* Paella

Other|

* Gibraltarian
* Monégasque

Islands|

* Cypriot
* Afelia
* Halloumi
* Maltese

Staples|

* Wheat
* Bread
* Couscous
* Pasta
* Pizza
* Semolina
* Olive
* Olive oil
* Grape
* Wine

Shared|

* Anise spirits
* Bottarga
* Lamb

Exemplars|

* Elizabeth David
* A Book of Mediterranean Food

* Category

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