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Our tradition
Since time immemorial, Italian cuisine has always been distinguished by its quality products and refined taste in combining every single ingredient.
This is where the typical Mantuan cuisine was born, an art that has been handed down from generation to generation to the present day.
Today we're taking you on a discovery of our area's best culinary specialties.
A sensory tour that not only whets your appetite but also tells you a little about our history.
At the bottom of the page you will find a list of restaurants that have partnered with our facility.
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Mantuan salami
During the Renaissance, the Gonzaga family had masin or masalin (pork butchers) at court, who were sought-after figures and considered "perfect masters of this craft." Isabella d'Este was fond of salami (including some variations such as "Salame della Lingua").
A typical cured meat from our region, Mantua salami embodies all the experience of our master butchers, who have passed down the art of sausage-making from generation to generation. This involves encasing minced meat, seasoned with various spices, in a pork intestine, tying it by hand, and then curing it for several months before its full deliciousness can be appreciated.
Mantuan salami
During the Renaissance, the Gonzaga family had masin or masalin (pork butchers) at court, who were sought-after figures and considered "perfect masters of this craft." Isabella d'Este was fond of salami (including some variations such as "Salame della Lingua").
A typical cured meat from our region, Mantua salami embodies all the experience of our master butchers, who have passed down the art of sausage-making from generation to generation. This involves encasing minced meat, seasoned with various spices, in a pork intestine, tying it by hand, and then curing it for several months before its full deliciousness can be appreciated.
Mantuan salami
During the Renaissance, the Gonzaga family had masin or masalin (pork butchers) at court, who were sought-after figures and considered "perfect masters of this craft." Isabella d'Este was fond of salami (including some variations such as "Salame della Lingua").
A typical cured meat from our region, Mantua salami embodies all the experience of our master butchers, who have passed down the art of sausage-making from generation to generation. This involves encasing minced meat, seasoned with various spices, in a pork intestine, tying it by hand, and then curing it for several months before its full deliciousness can be appreciated.
The king of gnocchi
The capunsel
An ancient recipe from the Volta Mantovana area and the moraine hills.
Capunsei, also known as "bread gnocchi," with their tapered cylindrical shape, are a typical Mantuan dish, very hearty. The main ingredient is stale bread, once a constant presence on the tables of the less well-off. For this reason, it is part of the historic peasant culinary tradition. It can be eaten in broth, dry and seasoned with melted clarified butter, or served with tomato sauce. Proof of this is the "Capunsei Carnival" held every year in Volta Mantovana to celebrate this iconic dish.
The capunsei of Solferino and the capunsei of Volta Mantovana have acquired the status of "De.CO" (Municipal Denomination of Origin) .
Tortellini from Valeggio
Valeggio tortellini, also known as "love knots," are one of the typical and iconic dishes that characterize the Garda morainic hills. Long imitated in shape but never in taste, their deliciousness still attracts people from all over the world.
They are served in meat broth or with melted butter and sage to enhance their filling.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
Tortelli of
pumpkin
Pumpkin tortelli, the most famous of which is Mantovani tortelli, filled with pumpkin, amaretti biscuits, and mustard, originate from the ancient and popular culinary tradition of stuffed pasta in Northern Italy. This tradition dates back to the late Middle Ages. The goal of these recipes was to create a tasty and nutritious dish using the little that the peasant economy provided.
The dish, included among the traditional Italian agri-food products (PAT) , is the symbol of Mantuan cuisine.
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