• 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

Parona offelle biscuits

  • Food & Wine
Parona offelle biscuits

Grana padano

Typical Italian DOP cheese
  • Food & Wine
Grana Padano

Gorgonzola

A DOP cheese from the Province of Milan
  • Food & Wine
Gorgonzola

Red, rounded, robust. The wines of the Valtellina

Unique and unforgettable flavors obtained from the grapes of the terraces
  • Food & Wine
Sassella, Sforzato, Grumello, Valtellina Superiore, Inferno

Local specialties in valtellina

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

Franciacorta Wine

An ancient art that unites, in perfect union, with the most modern technologies and the mastery of the winemakers of the territory
  • Food & Wine
Franciacorta wine, an international success

East Lombardy

East Lombardy, the European Region of Gastronomy 2017
  • Food & Wine
East Lombardy

Cassoeula in Brianza

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

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

Wine Cellars in Casteggio

An ancient village in the Oltrepò Pavese, rich in high quality vineyards
  • Food & Wine
Wine cellars in Casteggio, a hidden treasure

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 mantua pumpkin

From peel to seeds, pumpkin is a real "jolly" in the kitchen
  • Food & Wine
The Mantua pumpkin

Cremona Local Products Guide

meats and cheeses characterize the Cremonese gastronomy
  • Food & Wine
Cremona local products guide, gourmet experiences

Sbrisolona Cake Recipe

It is a Mantuan cake tied to the peasant tradition based on almonds
  • Food & Wine
Sbrisolona Cake Recipe, a unique dessert

For Wine Cellars in Lombardy

Rows of vineyards line the countryside, producing some of the finest wines in the world. Exploring Wine Cellars in Lombardy
  • Food & Wine
Vineyards in Sondrio in Valtellina

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.
  • Food & Wine
Bresaola

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

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets
  • Food & Wine
Taleggio

Bergamo, hunting for flavors

Valleys of extraordinary beauty, like the city that looks at them from the walls. Wines, cheeses, pasta.
  • Food & Wine
Bergamo, hunting for flavors

A toast to the vineyards and wineries of Lombardy

Lombard vineyards and wineries are eager to welcome tourists and visitors to enjoy the last phases of the harvest. 
  • Food & Wine
Calici alzati nei vigneti e nelle cantine della Lombardia - San Colombano