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| The Mantua’s area and the nearby Brescia and Verona, have always been first-rate regions in culinary art. Since the Gonzaga’s age Mantua cuisine is characterized by originality, a well-balanced mixture of spicy flavours and strong tastes, generated by a rich country land. The most typical dishes are: capunsei (little bread gnocchi with Parmesan cheese and nutmeg); agnoli, filled pasta in broth, sometimes colored in crimson with wine; (sorbir d’agnoli), tortelli di zucca, pasta filled with pumpkin, mostarda and Parmesan cheese, with a very strong sweet/spicy hot taste; luccio in salsa, pike fish, fished in the lakes around Mantua, deliciously prepared with a sweet and sour sauce and seasoned with aromatic herbs, La sbrisolona is a delicious crunchy cake, made with almonds, butter and melted different flours, the name is the local dialect for crumbly. There are a lot of meat dishes, salami and sausages too, but we are vegetarians… In the last years all around Brescia area many new restaurants were born, suggesting a new, creative and up to date cuisine, inspired by international trends as the Nouvelle Cuisine. Most of them are in Franciacorta, a region of Italy internationally well known for its wines, specially sparkling whites (bollicine) and, obviously, on the Garda Lake’s west side, in sophisticated spots as Salò, Gardone, Sirmione. In the Verona’s province gastronomy is much different: there you can feel more the eastern Europe influence, with a lot of cheeses coming from the Prealps, different kinds of fish, either from the Garda Lake, or from the close Adriatic Sea. Therefore we can say that it is a perfect melting of earth and seafood. Furthermore an international high standing Tourism has enhanced the growth of a number of superb restaurants and increased the culture of good food and good wine (Valpolicella, Amarone). Follow this link to see our guide to taste cathedrals near Solferino. |
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