The Grifone Bianco, a restaurant steeped in tradition and culinary passion, has traversed three generations dedicated with heart and dedication to creating unforgettable gastronomic experiences.
The business's story began in 1967 when Cristina's grandparents and parents moved from Roncolevà to Mantova, bringing with them the experience of a provincial trattoria. Initially named "Osteria delle Due Bandiere", the establishment soon changed its name to "Trattoria Piovani" within a year, taking on the family name. In the kitchen, Imelda, Cristina's mother, and Bianca, her grandmother, worked with passion, while Nello, her father, and Aldo, her grandfather, managed the service. The menu paid homage to tradition, featuring dishes such as tripe, Mantuan-style rice, or rice with psina (a local specialty), and fried fish.
In the 1980s, the restaurant evolved into a more refined establishment, changing its name to draw inspiration from the district of Piazza Erbe, on the advice of the Mantuan historian Rita Castagna. Thus, the Grifone Bianco was born. Culinary tradition merged with an innovative vision of local ingredients, featuring unique combinations that evolved seasonally from the late 1990s.
Cristina, the spokesperson for the third generation, fondly recalls her childhood spent amidst the aromas of the kitchen and the welcoming atmosphere of the restaurant. Growing up with a love for the restaurant business, she has contributed to the success of the Grifone Bianco since her youth, assisting after school.
Our Mantua cuisine is handed down over generations, with love and passion, following our grandmother's recipe book, lovingly kept by Chef Cristina.
The secret and uniqueness of the recipes is today accompanied by the study of refined raw materials and the innovation of the most modern.
Usually square in shape, they are traditionally handmade with egg pasta, filled with boiled pumpkin, amaretti biscuits, mustard and Parmesan cheese and a pinch of nutmeg.
Agnoli in broth
Made with egg pasta, with meat, sausage, chicken, breadcrumbs, Grana Padano and nutmeg. Served in a bowl with capon broth and grated cheese.
Risotto alla Pilota
The rice is boiled in water. Pork sausage sautéed in butter.
This sausage is added to the rice along with the grated cheese.
A variant is the "Puntel", where a pork chop is placed on top of the risotto.
Pike in sauce
Pike in sauce is served with polenta toasted on the grill and vegetables.
Sbrisolona is the typical dessert of Mantua. The name derives from Brisa, which means crumb in Mantua, due to 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 "3 bowl cake", with almonds, butter and egg yolk. The recipe dates back to the 1600s when it seems that the Gonzagas also arrived in Mantua.
Grifone Bianco Restaurant
Since 1967, the Grifone Bianco restaurant has safeguarded the Mantuan tradition. Book now for a unique dining experience!