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“Cuisine of princes and commoners” is the definition to describe the Mantuan cookery, that the most important Italian and international experts put on the first place among the best of the traditional dishes (it’s the Italian province with more Michelin “stars”).
Mantuan cuisine has been able to exalt its origin of land and water to create simple and rich dishes, which are refined and sophisticated and they are locally produced.
“Tortelli di zucca” (pumpink ravioli), “Risotto alla Mantovana" (Mantuan rice, with different and tasty dishes) “capunsei” (small bread dumplings),“Luccio in salsa"(pike with a piquant sauce),“Stracotto d’asino”(donkey stew), different boiled meats, with the Mantuan mustard, typical salami with garlic, and for the desserts the famous “Sbrisolona cake”, and “Anello del Monaco cake” (the Mantuan “panettone” filled with sugar), “Elvezia cake” and many others. And also the great cheese: Parmigiano Reggiano. These dishes are “watered” with excellent local wines, from the redsparkilng Lambrusco from the lowland to the sparking wines of the Mantuan Morainic Hills and from the Garda Lake.
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