Immerse yourself in ant ical and Renaissance art, typical dishes and iconic places in a city that combines history, nature and taste
Mantua nestles harmoniously between the sheets of water of its lakes, offering a panorama in which nature blends with layers of millennial history. From Etruscan traces and the remains of Roman domus to the medieval walls, the city experienced a golden age under the Gonzaga: Frederick II and Ludovico II drew Andrea Mantegna, Leon Battista Alberti and Giulio Romano to their court, while writers and painters such as Ariosto, Tasso, Correggio and Titian made it a lively cultural workshop.
Today Mantua is not only an open-air museum, but also a paradise for gourmets: among historic markets and traditional taverns, one rediscovers pumpkin tortelli drowned in butter and sage, the steaming broth of agnolini and the sweet crispness of sbrisolona. Each dish recounts the fusion of peasant recipes and refined court creations, accompanied by indigenous wines that tell of the scents of the Po Valley. A food and wine trip to Mantua means immersing oneself in an authentic experience, where art and flavours intertwine in every bite and toast.
Typical dishes of Mantua
The Mantuan table weaves together resources from the land and lake in recipes that tell of peasant ingenuity and refined court creativity.
Pumpkin Tortelli
Stuffed with sweet pumpkin, amaretti and mostarda, wrapped in a thin pastry and served with melted butter, crispy sage and a sprinkling of Parmesan cheese.
Agnolini in Broth Delicate mixed-meat filled pasta casings, dipped in a warm, clear and fragrant broth: a symbol of conviviality and comfort.
Pilot Rice
A cornerstone of traditional Mantuan cuisine, risotto alla pilota was already on the tables at court in Gonzaga times and takes its name from the ‘piloti’, the artisans who worked the rice in the pile to husk and clean it. Prepared with pork pistume (salamelle) and whipped with Grana Padano cheese, the secret of a perfect risotto alla pilota is to precisely dose water and rice to obtain a dish that is dry, grainy and full of the authentic flavours of the lower Po Valley.
Capunsei
Capunsei are cylindrical bread dumplings from the Mantuan peasant tradition, seasoned with butter, sage and cheese for a rustic, enveloping flavour. This recipe for recovering stale bread also boasts variants served in broth and typical versions from Alto Mantovano.
Donkey Stracotto
Selected meat, cooked for a long time in red wine, herbs and spices, melts on the palate in an explosion of rustic flavour.
Pike in sauce
Pike in sauce is a Mantuan speciality that brings out the intense flavour of freshwater fish, boiled and flavoured in a sauce of white wine, capers and aromatic vegetables. Served warm with toasted polenta, this traditional dish is disappearing due to the slow growth of pike in running waters.
Sbrisolona
A crumbly cake made of almonds and corn flour, with an intense aroma and crunchy texture, perfect with a glass of passito wine.
Noodle cake
Torta di Tagliatelle is a typical Mantuan cake with a shortcrust pastry base, a filling of almonds, candied citron, sugar and liqueur, topped with egg noodles that become crispy when cooked. Ideal for Christmas and Easter, this scenographic cake combines the tradition of almonds with the crispness of tagliatelle, creating a surprising contrast of textures.
What to see in Mantua
Palazzo Te
Palazzo Te, built by Giulio Romano between 1525 and 1535 for Federico II Gonzaga, was intended as a villa for leisure and representation. The building, inspired by Roman villas, surprises with its spectacular frescoes. The famous Hall of Horses pays tribute to the thoroughbreds of the Gonzaga family, painted life-size. But it is the Chamber of the Giants that leaves one breathless: an immersive fresco depicting the vengeance of the gods against the giants, a masterpiece of pictorial illusionism.
St George’s Castle
The Castle of San Giorgio, built at the end of the 14th century on commission of Francesco I Gonzaga, later became a Renaissance jewel: Andrea Mantegna frescoed the Bridal Chamber, while Luca Fancelli created the interior portico. The castle was enriched to house the refined residences of Isabella d’Este and Francesco II Gonzaga. In the 19th century the upper floors became prisons for the Martyrs of Belfiore.
Cathedral – St Peter’s Cathedral
In Piazza Sordello, it combines Romanesque, Gothic and Renaissance elements. The polychrome marble façade and the interior rich in altarpieces lead a path of faith and art.
Ducal Palace
A former residence of the Gonzaga family, it is divided into secret courtyards, frescoed flats and hanging gardens. The Camera Picta and the Galleria degli Specchi narrate the luxury of a cosmopolitan court.
Basilica of St Andrew
Designed by Leon Battista Alberti, it is an emblem of Renaissance harmony. In the crypt rests the relic of the Precious Blood, kept among precious marbles.
Clock Tower
The emblem of Piazza delle Erbe, it houses a sophisticated astronomical clock from the 10th century. The nearby Museum of Time reveals ancient gears and calendars.
Piazza delle Erbe
The beating heart of the medieval city, surrounded by frescoed arcades and historic shops. Between the Palazzo della Ragione and the Casa del Mercante, the ancient mercantile fervour is revived.
Rotunda of San Lorenzo
Mantua’s oldest church, with a circular layout inspired by the Holy Sepulchre. Medieval frescoes and a cosy atmosphere create an oasis of mystery.
Bibiena Theatre
A small Baroque jewel by Antonio Bibiena, famous for its perfect acoustics and refined decorations. A young Mozart gave one of his first concerts there, sealing Mantua’s musical history.
Mantua: where art meets taste in a timeless journey
Mantua offers a complete experience: art from different eras, lake views and dishes that speak of land and court. Every glimpse reveals a fragment of history and every flavour a memory of tradition, for a journey that nourishes both mind and palate. Enjoy your journey among the wonders of Mantua!