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Make yourself the typical Mantua's recipe. Appetizer They do not exist in the Mantua's tradition. Somebody anyways suggestes the slice of polenta with gràs pista, chopped lard with parsley, spices and a clove of garlic or salami, always over hot polenta. The typical Mantuan Salumi are all top quality product. First courses Absolutely typical is the "risot a la pilota" (Pilot's rise). Nothing about aviation, The "piloti" or the "pilarini" were the rice's production workers. The peculiarity of this rice (Vialone Nano) is due to the cooking system since the shelling to the flavouring (chopped pork or fresh typical sausage). Parmesan cheese are really welcomed. Mantuan Agnolini are different from Parma's or Piacenza's ones because of the filling. Our Agnolini are always full of pork and their preparation change as soon as you move along the territory. The Mantuan Agnolini are more often then not served in the beef or chicken stock. The whole dish is named "sorbir" if it is served as a starter. Fojàde pasta with baldicoot are very typical. "Tortèi" are extremely meaningful for Mantuan peoples but foreign people use to specify "with pumpkin". They are not supposed to be sweet, the secret is in the equilibrium between pumpkin taste, mustard fruits, macaroons, and grana Cheese.  Second Courses Because of the abundance of the first courses it is obvious that the second course looks a little empty. Typicality of Mantua is the Pike in sauce: Lùs in salsa boiled pike spiced with pepperoni, capers, salted anchovy and other ingredients that can change as soon as you move along the territory. In some areas it is also served hot. The Jewish community (one ofthe most important in Italy) handed down in the Mantua's menu the turkey loaf, a seventeenth-century recipe, flavoured with garlic. In south east donkey stew is really common. Compliments Well satiated and satisfied, ancient Mantuans didn't pay a lot of attention to the so-called dessert. Nevertheless a local confectionery craft permitted the creation of some bakery products. Bread Bakers are all artisan working with little quantity with attention and courtesy. Even more traditional is the hard paste bread. Chisoela The chisolìna , a sort of waffle, is typically Mantuan, even if nowadays it has been spread worldwide thanks to the industrial system. It is crispy and slightly savoury undercutting whatever cracker. On the other hand chisoela is the mother of Chisolina, thicker and softer, often dressed with lard, pork or onion. Sbrisolona Rustic, tasteful and banner cake for Mantua. It is made with cornflour, sugar, lard, almonds. It is, nowadays, very known all over Italy. Anello di Monaco It has been Mantuan since the first half of eighteen century, when Adolf Putscher, a Swiss who came in Mantua, started to make it in his own bakery. It is a sort of "pandoro" but different for shape and taste. Helvetia Also invented by Putscher, discs with stracchino cheese, rather unknown in "Switzerland". Pappa di Mantova Bignolata, Millefoglie, Greca, la Bocca di Dama (seventeenth-century) Sachertorte (sign of Vienna's influnce on austrian Mantua); are a rich assortment of several proposals defining the high level of Mantuan confectionery and of ice-cream local craft. Water caltrop The trėgoi, the water caltrop or water chestnut, are gathered in the Mantua's lake. From a specific point of view, we are talking about Trapa natans that were offered roasted like sweet chestnuts are still sold today. It was a poor food but now it has became a titbit and you can find it in some delicatessen. There is also the trigoi's cake and some specialized cook uses it in risotto. Truffle There is a specific area for it and it is around the right rivera of Po river. From Revere to Carbonara. It is quite logical that the same tuber is part of our culinary tradition. It used to be served as a compliments. Polenta Nowadays it is cooked in the proper cauldron called "paiolo" or in a large cooking-pot on a gas cooker. You boil the salted water and you add flour in it. When the mush unsticks from the paiolo it means that it is ready. It is served with salami, fried fish, typical Italian pork sausage, stewed or just seasoned with butter or Grana Padano cheese. Polenta e gras pistà We make it with lard, , parsley and garlic then you spread it over the slice of fresh or toasted polenta Our grandparents prefer the toasted polenta just becouse it is a littler harder and crispy. TYPICAL RECIPES Agnoli Tortelli di zucca Pike in sauce "Sbrisolona" cake Nut liqueur - Nocino WINES Mantua, third wine's producer is characterized by two distinct souls: the hilly one near the Garda lake and the water-meadow ones between Oglio, Mincio and Po rivers. The Bianco, the Chiaretto or Rosato, the Rosso or Rubino dei Colli Morenici mantovani del Garda e the Lambrusco mantovano deserve the name of origin guaranteed controlled (DOC). The Mantua's Southern territory produces a sparkling and lighter wine. It can be ruby or rosé while on the left of Po river wines usually get stronger and darker. |
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