The typical Mantova food ...
The appetizer
The appetizers don't exist in the Mantova tradition. We propose the “fettina of polenta” toasted with thel
gràs pistà
(beaten of lard-parsley-spice and a point of garlic) or the “fettina of salami”, always on the toasted polenta.
The soups
Typical Mantova food is the risòt a la pilota. Nothing to do with aeronautic, but piloti or pilarini were the employees to the workmanship of the rice. This typical food comes from the rice (Vialone Nano), from the system of cooking, from the shell and from the seasoning (pig or fresh salamella of pig).
The agnoli mantovani, that diversify themselves for the composition of the base stuffing of meat of pig, are always in the broth of chicken-steero.
They become “sorbir” when we serve them in the “scodellina” in opening of the lunch or the supper. Another specialty has become the “tortei di zucca”. The equilibrium of the tastes of the pumpkin, of the mustard senapata, of the macaroon, of the “grana” cheese and the seasoning made of fused butter and sage countersign this speciality.
The dishes
We have been faithful to the tradition with the “stufato con polenta calda”. Typical Mantova food is, also, "the lùs in salsa" the luccio lessato, boiled pike and treated with beaten of peppers, capers, salty anchovy.
The compliments
“Sbrisolona”, “Anello di Monaco”, Hèlvetia, “Pappa di Mantova”, “Bignolata”, “Millefoglie”, “Bocca di Dama”... are a rich assortment of confectionery that our chef proposes. All of these combined with Lambrusco Mantovano or Biancodei Colli Morenici, both DOCs
