• Food & Wine

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste

Packed with towns renowned for their history, art, recipes and traditions, the area’s opulent cuisine is built on measured contrasts and sophisticated combinations which reflect a passion for life

Long traditions. It’s no coincidence that Bartolomeo Sacchi, the author of De Honesta Voluptate et Valetudine, one of the most famous recipe books in the world, hailed from Cremona. Back then, the vast Po Valley, extending off towards the Adriatic, was already a hub of trade, with the major port of Cremona receiving goods from Venice and the Orient: spices, salt and perhaps even nougat, a typical Mediterranean sweet.

Mostarda. Agriculture has always been a booming industry in the area, with the main crops including melons, squashes, watermelons, onions, pears and apples, the latter two of which are used to make mostarda, a preserve which can be traced back to Roman times. The sweetness of the fruit is offset by the spice of mustard, making mostarda the perfect accompaniment for local roasted or stewed meat dishes, such as gran bollito misto (a hearty meat stew), cotechino sausages or stracotto d’asino, a stew made using donkey meat. Equally important to the local cuisine is pork, which is turned into cured meats – both firm and soft – and flavoured subtly with garlic. The ideal bedfellow for the opulent local food is Lambrusco Mantovano, a sparkling red wine with an ancient past: over 2000 years ago, Virgilio – one of the area’s illustrious fathers – referenced the bright red leaves of the Vitis Labrusca grape in one of his poems.

Unexpected sweetness. The star of Mantuan cooking is a pasta dish: squash tortelli, made sweet by the Amaretti biscuits and mostarda contained in the filling. Don’t miss the local Sbrisolona tart, whose name derives from its crumbly texture, with lumps and bumps falling off whenever it is sliced up.

Manmade lakes. In the southeast edge of the region, fish reigns supreme. Mantua is built on the banks of the River Mincio and, since 1100, thanks to a series of huge hydraulics projects, has been surrounded by three lakes. The most prized fish is pike, which is often cooked in a sauce of capers, parsley, garlic and anchovies and served with seared polenta. Cremona is also renowned for its freshwater fish dishes, with the region crisscrossed with countless rivers and streams.

On the same topic

Wine and Flavor Trail Valtellina

A scenic road through the terraced vineyards
  • Food & Wine
Strada vino e sapori Valtellina, percorriamola insieme

Cremona and the project EastLombardy

Cremona and its sweetness are closer than what you think
  • Food & Wine
Marubini

Miccone

  • Food & Wine
Miccone di Stradella

Receipts of Cremona's tradition

Tasty news from the Museum of folk Culture “Cambonino”
  • Food & Wine
Receipts of Cremona's tradition

Fagiolo Borlotto di Gambolò

Il fagiolo borlotto, coltivato da secoli nell’areale agricolo di Gambolò e nei suoi immediati dintorni
  • Food & Wine
Fagioli Borlotto

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

Good Wine

Oltrepò Pavese, a Land of Wine and Riches
  • Food & Wine
Good Wine

Salame di Varzi D.O.P.

Il Salame di Varzi è un’eccellenza a marchio D.O.P. e un prodotto tradizionale della Valle Staffora
  • Food & Wine
Salame di Varzi

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines
  • Food & Wine
A caccia di sapori in Valtellina

Cassoeula in Brianza

Typical Lombard dish of peasant origin
  • Food & Wine
Cassoeula in Brianza, history and variations

Local specialties in valtellina

A small area of ​​Lombardy with a rich gastronomic tradition
  • Food & Wine
Local specialties in Valtellina

The Best Restaurants in Brianza

... because Brianza is also to be enjoyed!
  • Food & Wine
The best restaurants in Brianza, get a taste of the terriotry

Hunting for truffles, the diamonds of the Lombardy table

From the most prized - the white truffle, to the black summer truffle or Scorzone, the marzuolo, the black Trifola and the black uncinato: also in Lombardy you can find delicious truffles, which are appreciated in restaurants all over the world
  • Food & Wine
Hunting for truffles, the diamonds of the Lombardy table

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.
  • Food & Wine
The cheese

Pizzoccheri Valtellinesi Recipe

They are the symbol of a tradition rich in flavors linked to the land and to the art of cheese making
  • Food & Wine
Pizzoccheri Valtellinesi recipe, traditional flavors

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste
  • Food & Wine
At table, from Cremona to Mantua

The shop of Fattorie Cremona

  • Food & Wine
The shop of Fattorie Cremona

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history
  • Food & Wine
Salame di Varzi

Zucca Bertagnina di Dorno

, A Dorno, la coltura della zucca vanta una tradizione antica. In particolare storicamente veniva coltivata una zucca denominata “Bertagnina”.
  • Food & Wine
Zucca Bertagnina

Discover Lodi with traditional cuisine and produce

Chef Simone Virtuani and his secrets to making the perfect risotto
  • Food & Wine
Discover Lodi with traditional cuisine and produce