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Culinary traditions 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.
Agnolini
Capunsei
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
Coppa
The traditional Mantuan antipasto consists of
cold cuts .
Other popular cold cuts are:
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
Risotto alla pilota
Soups with broth:
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:
Tortelli di zucca
Second courses
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:
Desserts
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
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
^
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.
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