Mantuan Typical Food

The pumpkin ravioli wrappers consist of egg pasta, usually rectangular in shape, filled with a mixture of boiled pumpkin, amaretti, mustard, Parmesan cheese and nutmeg.

Egg pasta stuffed with beef, sausage, chicken, bread crumbs, Grana Padano cheese, nutmeg. Served with a capon broth and beef and parmesan.

The rice is cooked in boiling water.  Pork sausages are fried in butter. This sauce is added to the cooked rice and mixed well with parmesan cheese.

A variant of this dish is with Puntel, where the Risotto is topped with a pork chop

Mantua Pike in sauce with grilled polenta and sweet and sour vegetables.

The traditional Mantua appetiser:

• Mantuan salami, with or without the addition of fresh garlic 
• cup 
• bacon

The meat is sealed in a pan with garlic and bacon and tied up lightly and floured.  It is then fried in a pan with extra virgin olive oil and butter.  It is slow cooked for 4 hours during which time it is bathed in wine and combined with vegetables. 

The borth has become creamy in the meantime.

The meati s then cut into small chunks and covered with sauce. This is served with polenta at the table.

Sbrisolona is a sweet city of Mantua. The name is derived from the noun Brisa, which means crumb in Mantua, given to her because of its friability. 

It is a cake made with yellow and white flour and sugar in equal parts, which is why in the past it was also called the "three cups of cake", with the addition of almonds, butter and egg yolks. The recipe dates back to before 600 when apparently also arrived at the Gonzaga court.

From 1789 onwards, Mantua has welcomed tens of Swiss pastry chefs and restaurateurs, mostly immigrants from the canton of Graubünden. Among these pastries run by the family of Samson Putscher to whom we owe the invention of the pie elvezia obviously dedicated to their nation of origin. Rich component is grafted to the central European confectionery products typical of the valance as zabaglione and almond paste.

It is a sweet made ​​of three round discs of almond paste, sugar and egg whites made ​​into the oven and stuffed with two layers of chocolate and eggnog and possibly with other ingredients such as whipped cream or dark chocolate chips.