A journey through wine, flavors and the historical architectural beauty and nature of the Mantua area.
Mantua Truffle Route Routes
In this land full of history and tradition, marked by the presence of the Po River, beacon and guide of local culture, the soil, climate and habitat become the ideal scenario for the birth of the Tuber magnatum Pico.
On the left bank of the Mincio river, where the country is marked by rivers and canals, come and discover food and wine excellences.
Typical recipe with the PGI Salmerino del Trentino, cooked in a pan with seasonal vegetables.
Mantuan Mostarda with PGI pears Recipes
With the PGI pears from Mantua you can cook a typical mustard, classic dessert from the city of Mantua.
Crema Tortelli Recipes
Recognized as one of the Traditional Italian Food Products (P.A.T.), the most famous dish of the Crema food tradition is typically prepared during the town festivals or for other important family events
Bergamo Casoncelli Recipes
Bergamo’s most famous and delicious filled pasta, recognised as one of the Traditional Italian Food Products (P.A.T.).
Mantuan Lambrusco PDO Products
Since 2012, the Consortium of Mantuan Wines has reunited the pre-existing consortiums of Mantuan Wines, but the wine growing tradition in the province of Mantua is very old. In fact, the Benedictine monks in the Polirone Abbey in San Benedetto Po gave an impulse to this cultivation in the XI century, up to the present. The Monks were in charge of the deforestation of the hills and the cultivation of the vineyards.
Franciacorta PGDO Products
The most recurring and historically credible hypothesis as to the origin of the name Franciacorta goes back to the “Corti franche”, meaning the small communities of Benedictine monks that during the Dark Ages settled in the hillside area near Lake Iseo, between Brescia and Milan. These monks were exempt from paying duties to the Nobility and to the Bishop for the transporting and trade of goods in other countries or properties.
Formai de Mut PDO Products
The delicious Formai de Mut is made at high altitude (between 1.200 and 2.300 meters), where cattle are taken in late spring. The most renowned version of this excellent cheese is produced during the summer when cows graze on pasture eating fresh grass and drinking water from the mountain creeks.