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.
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:
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] |
Side dishes:
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Cuisine of Mantua travel guide from Wikivoyage