Top 17 Traditional Foods
in the Province of Mantua

Consorzio Latterie Virgilio is an Italian dairy cooperative based in the Lombardy region. It specializes in the production of various cheese types, including Grana Padano and Parmigiano Reggiano, along with other dairy products like butter and ricotta. The cooperative supports local dairy farmers by providing a stable market for their milk, adhering to stringent quality and production standards to ensure product excellence.Expand

Nazionale Parmigiano Reggiano Caseificio Caramasche is an Italian cheese producer located in the Emilia-Romagna region. The company specializes in the production of Parmigiano Reggiano, following traditional methods that adhere to the strict regulations set by the Consorzio del Formaggio Parmigiano Reggiano. The cheese they produce is known for its distinct texture, flavor, and quality, derived from locally sourced milk and a meticulous aging process.Expand

The Nazionale Parmigiano Reggiano Latteria Marzette is a cheese producer located in Gonzaga, Italy. They specialize in the production of Parmigiano Reggiano, a traditional Italian cheese made from cow's milk. The company adheres to strict production standards to ensure the authenticity and quality of its cheese. The region of Gonzaga is known for its rich tradition in dairy farming, which contributes to the high-quality milk used in their products.Expand

The Cheese producer Nazionale Parmigiano Reggiano Latteria Venera Vecchia is based in Italy. They specialize in producing Parmigiano Reggiano, a hard, granular cheese known for its rich, umami flavor. The company adheres to traditional methods in compliance with Protected Designation of Origin (PDO) standards. They oversee the entire production process, from the sourcing of local milk to the aging of the cheese.Expand

Salumificio Pedrazzoli is an Italian company specialized in the production of high-quality cured meats, with a particular focus on organic production. Located in the heart of Italy, the company boasts a tradition that spans over 50 years, combining family values with a modern approach to meat processing. Their range includes products such as Salame Milano Bio and Salamino Finocchio Bio, made from carefully selected cuts of pork, spices, and wild fennel seeds. These products are entirely organic, without the addition of dairy derivatives or preservatives, ensuring high quality and a natural taste. Salumificio Pedrazzoli stands out for its dedication to preserving Italian gastronomic tradition while also responding to contemporary market demands for healthy and natural products. Their offerings are available in specialized stores and online, allowing fans of high-quality cured meats to enjoy exceptional taste and authenticity.Expand

Nazionale Parmigiano Reggiano Latteria Sociale Gonfo is an Italian cheese producer specializing in Parmigiano Reggiano. Located in the province of Reggio Emilia, the cooperative focuses on traditional methods to craft high-quality cheese. Established as a collective dairy, it supports local farmers and promotes the heritage of Italian cheesemaking.Expand

Latteria Agricola Quistello is a dairy cooperative based in Quistello, in the province of Mantua, Lombardy, specialized in the production of Parmigiano Reggiano under the strict rules of the protected designation of origin. Founded in 1964, it was established by local milk producers with the aim of safeguarding milk quality and managing production and aging collectively. All milk comes exclusively from the cooperative’s member farms, allowing full control of the supply chain, from animal feeding to long-term maturation. Latteria Agricola Quistello is particularly recognized for its long-aged Parmigiano Reggiano, including selections matured for 30, 36, and over 40 months. Its cheeses have received international recognition, including awards at the World Cheese Awards, confirming the consistency and high standards of production. The cooperative combines traditional cheesemaking practices with modern facilities for aging and storage. Today, Latteria Agricola Quistello stands as a respected reference producer of Parmigiano Reggiano in southern Lombardy.Expand

Latteria San Pietro is a cheese producer located in Italy, focused on producing traditional Italian cheeses using local milk sources. The company adheres to specific regional cheese-making techniques to ensure authenticity and quality in their products.Expand

Nazionale Parmigiano Reggiano Caseificio Frizza is a cheese producer located in Italy, specializing in the production of Parmigiano Reggiano cheese. This dairy operation adheres to traditional cheese-making methods to produce Parmigiano Reggiano, which is aged for a minimum of 12 months. The company is situated in an area legally designated for the production of Parmigiano Reggiano, ensuring the authenticity and geographical specificity of the cheese.Expand

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.Expand

Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe. The stuffing for tortelli is usually made with sweet pumpkin, bitter amaretto cookies, savory parmesan cheese, and fruit mustard, resulting in a unique, unusual flavor that is beloved by many. People from the region traditionally prepare the dish for special occasions, such as Christmas Eve, when tortelli di zucca are paired with a sauce consisting of butter and sage.Expand

Sbrisolona is a crunchy, crumbly, buttery cake dating back to the 16th century. It used to be called the tart of three cups because it was made with a cup of cornmeal, a cup of wheat flour, and a cup of sugar, mixed with lard or butter. Although it started as a poor man’s cake, made with inexpensive ingredients, sbrisolona was also served at the tables of the noble families, enriched with more expensive ingredients such as nuts and spices. Traditionally prepared for Carnival, nowadays it can be found all year long. Being very crumbly, this cake is not served sliced, but broken into bite-sized pieces, and eaten by hands, preferably dipped in grappa. It is usually served with dessert wines such as the sweet local Malvasia, Vin Santo, or the Passito of Pantelleria. Both Mantua and Cremona lay claim to this cake - the Mantua version contains almonds, while the Cremona version contains walnuts.Expand

Elvezia cake is one of the signature dishes of Mantuan gastronomy, created in the 18th century by Samson Putcher, a pastry chef of Swiss origin. In this rich dessert, he combined Swiss pastry techniques with local ingredients by alternating layers of round dacquoise-style pastry discs and a luscious filling consisting of zabaione, butter, chocolate, and Marsala wine. The versions additionally enriched with whipped cream and chocolate drops also exist, and to fully enjoy the flavors of this refined cake, make sure it is served at room temperature.Expand

Schiacciatina Mantovana (also known as chisolina) is a type of crunchy, rectangular or square-shaped flatbread from Mantua, with an ancient history – under the name schizzadas, they were even known during the rule of Gonzaga family, a famous Italian dynasty whose heads ruled Mantua from the 14th to the 18th century. Back in those days, it was an ancient bread of the farmers, who used to eat it when they went out to work in the countryside. Made with flour, water, yeast, lard, salt, and olive oil, schiacciatina can be enriched with onions, rosemary, or pork cracklings. Schiacciatina mantovana can be enjoyed on its own, served as a snack and accompanied by a glass of dry white wine, but it tastes even better when used as a vessel for local cold cuts and cheeses.Expand

Salamella mantovana is a type of Italian sausage that originates from the Mantova (Mantua) region in Lombardy, Italy. It is traditionally made from a mix of pork meat and fat, seasoned with salt and various spices, including garlic and pepper. The sausage is known for its small size and is often grilled or fried, serving as a popular dish in local cuisine. Salamella mantovana is typically enjoyed in a variety of dishes or simply with bread as a snack.Expand

Torta delle rose is a traditional dessert from the Lombardy region, particularly associated with the city of Mantua. This cake is named for its rose-like appearance: the dough is rolled and cut into small spirals that resemble rosebuds, which “bloom” as they bake. The cake is made with a soft, enriched dough similar to brioche, featuring ingredients such as flour, butter, sugar, eggs, and milk. The dough is often flavored with lemon zest or vanilla and spread with a butter-sugar filling before being rolled up and sliced. Once baked, the spirals create a beautiful, fragrant "bouquet" effect, with a caramelized outer layer and a soft, buttery interior. Torta delle rose is said to have originated during the Renaissance as a dessert to celebrate the marriage of Francesco II Gonzaga, the Duke of Mantua, to Isabella d’Este. It has since become a beloved Italian pastry, enjoyed for its delicate sweetness and visual appeal.Expand

Anello di Monaco is a Mantuan sweet traditionally prepared for Christmas. Created in 1798 by a Swiss pastry chef Adolf Putcher, this kugelhupf-inspired sweet yeasted bread made with white flour, yeast, eggs, butter, and sugar was originally enriched with walnuts and raisins, but nowadays versions with hazelnuts, jam, almonds, or chocolate are also popular. Once baked, it is covered in rich, white powdered sugar glaze. This soft delicacy is produced exclusively by the artisan bakers and pastry chefs from the province of Mantua - it is even protected as a traditional agricultural product of the region.Expand

Risotto alla pilota is a popular dish from Mantua, named after the laborers who husked rice, called piloti. This risotto is not creamy, but dry and grainy, due to the way it is prepared, using the right ratio of water and rice, which completely absorbs the water during cooking. The dish was invented to suit the needs of hard-working laborers - the rice wouldn't get sticky and could be consumed for many days, reheated and combined with leftover meat. Nowadays, this flavorful risotto prepared with pork sausage meat and parmesan is a nourishing dish that everyone can enjoy.Expand

Tortello amaro di Castel Goffredo is a unique stuffed pasta from the town of Castel Goffredo in the Lombardy region of Italy. This traditional dish is characterized by its filling, which includes erba amara or balsamita major, an aromatic herb also known as St. Peter's herb. The preparation starts with creating a dough with a mixture of wheat flour and eggs. The typical filling consists of Swiss chard (bietoline or erbette), breadcrumbs, egg, Grana Padano cheese, butter, and the distinctive erba amara, which gives the tortello its signature bitter flavor. Onion, garlic, and nutmeg, and salt are also part of the filling. The pasta is shaped into flattened triangles and cooked in boiling water before being served with melted butter, sage, and more grated Grana Padano. The recipe has deep roots in local culinary traditions, with a dedicated festival held annually in June to celebrate this specialty. This festival, known as the Festa del Tortello Amaro, highlights the importance of this dish in local culture and its recognition as a traditional agri-food product and a product of the Slow Food movement.Expand