Appetizers

Among the cold cuts, a particular place is occupied by Gozzolina salami (Castiglione delle Stiviere), a typical De.C.O. product, and salami bacon, obtained from a mixture of salami and bacon. An extremely significant typical product is the “Salame Morenico di Pozzolengo”, which was recently awarded the De.C.O. (Municipal Designation of Origin). This and other typical cured meats of the area can accompany Monzambano fugasì, a type of thin bread heated on the griddle, also in a sweetened version. Seasonal, at the beginning of spring, is the omelette with Luertis, the young shoots of hops. In the appetizer menu, pork is present with grèpule (synonymous with the well-known Mantuan cracklings) or, served on slices of toasted polenta, with gras pistàt – minced lard with parsley and garlic – or gras salàt – thin slices of lard preserved underneath salt.