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.
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.
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.
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.
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.
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.