{"id":97,"date":"2023-02-16T19:04:55","date_gmt":"2023-02-16T19:04:55","guid":{"rendered":"https:\/\/medoledavedere.it\/?page_id=97"},"modified":"2023-03-01T18:31:45","modified_gmt":"2023-03-01T18:31:45","slug":"in-cucina","status":"publish","type":"page","link":"https:\/\/medoledavedere.it\/en\/in-cucina\/","title":{"rendered":"IN THE KITCHEN"},"content":{"rendered":"

<\/h2>\n

Local food is certainly influenced by traditionally rich Mantuan cuisine, with a more\nmarkedly local attention to the delicacies of the Alto Mantovano (upper Mantuan\narea) and its deeply rural roots.<\/span>\u00a0<\/span><\/p>\n

The best-known dishes of this tradition are the first courses, like popular<\/span>\u201ctortelli di\nzucca\u201d<\/span><\/b>(pumpkin tortelli, home-made pasta), filled with pumpkin, amaretti\n(macaroon-like bitter biscuits) and mostarda (sweet fruit pickles); it is seasoned with\nbutter and sage or with Mantuan salamella (sausage) sauce;<\/span>tortelli di erba amara\u202f<\/span><\/b>(<\/span>TORTELLI AMARI<\/span><\/a>), with bitter herb \u2013 locally called St. Peter\u2019s herb \u2013 filling,\nParmesan and eggs, the traditional dish of the nearby village of Castelgoffredo.<\/span>\u00a0<\/span><\/p>\n

\"\"
Capunsei (immagine tratta da wikipedia.org)<\/figcaption><\/figure>\n

The most typical first course is no doubt<\/span>\u201cCapunsel\u201d<\/span><\/b>a kind of gnocchi prepared by\nmixing together stale bread, broth, onion, Parmesan and eggs, then boiled and\nseasoned with butter and sage or with tomato sauce. This dish is spread throughout\nthe Alto Mantovano in a wide variety of recipes; locally the dough has always been\nfilled with amaretti, which gives it the classic flavour of Mantuan cuisine.<\/span>\u00a0<\/span><\/p>\n

Among the first courses we cannot forget-<\/span>risotto<\/span><\/b>which in Medole, unlike the\n\u201cBassa\u201d (lower Mantuan area), is called \u201crisotto mena\u201d, that is, softly cooked by\ngradually adding meat broth while cooking the rice along with pork sausages.<\/span>\u00a0<\/span><\/p>\n

Pork meat is the protagonist of this cuisine, it is cooked and used in many different\nways to prepare various dishes<\/span>;<\/span><\/b>the second most important ingredient is surely salami\nalong with the Mantuan sausage, found in a lot of food preparations. Let\u2019s not forget<\/span>greppole<\/span><\/b>or \u201cciccioli\u201d (pork scratchings), which, together with<\/span>gras pist\u00e0<\/span><\/b>and\n\u201cpolenta\u201d \u2013 sometimes filled with bitter herbs \u2013 represents the truly rural side of our\ncooking style.<\/span>\u00a0<\/span><\/p>\n

There is certainly no shortage of various game-based recipes.<\/span>\u00a0<\/span><\/p>\n

For example pheasant\nand hare preparations, not to mention freshwater fish, eel, catfish and pike served\nwith a parsley and caper sauce and toasted polenta.<\/span>.<\/span><\/b>.<\/span>\u00a0<\/span><\/p>\n

\u202f<\/span>\u00a0<\/span><\/p>\n

The contrast between gourmet desserts \u2013 the result of the extraordinary development\nthat local food underwent under the lordship of the Gonzaga family \u2013 and the\nsimplicity of rural traditions is also evident in confectionery.<\/span>\u00a0<\/span><\/p>\n

Almonds are a recurrent ingredient in the confectionery production of the Mantuan\narea; they are used in the well-known<\/span>torta sbrisolona<\/span><\/b>,<\/span>torta mantovana<\/span><\/b>,<\/span>torta di tagliatelle<\/span><\/b>,<\/span>torta greca,\u202f<\/span><\/b>l'<\/span>elvezia<\/span><\/b>e l'<\/span>anello di Monaco\u202f<\/span><\/b>(considered the Christmas cake par excellence of the city of Mantua).<\/span>\u00a0<\/span><\/p>\n

The rural tradition has given origin to plain rustic baked products, such as<\/span>bussul\u00e0,<\/span><\/b>\u202fil\u202f<\/span>chisol,<\/span><\/b>\u202fil\u202f<\/span>pipa cener<\/span><\/b>, and to carnival sweets such as \"lattughe\" and \"frittelle\" (fried dough).<\/span>\u00a0<\/span><\/p>\n

The most traditional dessert, which can be found only in Medole and nowhere else to\ncelebrate Saint Lucy\u2019s Day, is the so-called<\/span>Scaletta,<\/span><\/b>a plain biscuit which perfectly\nrepresents peasant culture.<\/span>\u00a0<\/span><\/p>\n

\u201cScaletta\u201d is a round-shaped, thin, crumbly biscuit with\nsugar topping; it is prepared with flour, lard, little sugar, white wine, aniseed\nflavouring and no use of eggs or yeast.<\/span>\u00a0<\/span><\/p>\n

It is a local delicacy really worth tasting.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>","protected":false},"excerpt":{"rendered":"

La Gastronomia locale risente di certo della tipica e ricca cucina mantovana dove per\u00f2 si evidenza una influenza ancora pi\u00f9 locale incentrata sulle peculiarit\u00e0 dell\u2019alto mantovano e sulle radici profondamente rurali del suo territorio.\u00a0 I piatti di maggior spicco della nostra cucina sono i primi piatti come i pi\u00f9 conosciuti\u202ftortelli di zucca\u202fripieni con zucca, amaretti […]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","hide_page_title":"","footnotes":""},"class_list":["post-97","page","type-page","status-publish","hentry"],"yoast_head":"\nIN CUCINA - Medole da Vedere<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/medoledavedere.it\/en\/in-cucina\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IN CUCINA - 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