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 the Emilian cuisine where salami and pasta are more prevalent and to the Lombard cuisine, which makes more use of rice.
Antipasti
The traditional Mantuan antipasto consists of cold cuts.
Other popular cold cuts are:
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.
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.