From the morainic hills to the confluence with the Po, the Mincio is a succession of excellences, in nature and on the table, which take shape in the tourist itinerary “Of oases and taste”. Capunsei, agnolini, fuiàde with game ragù, pumpkin tortelli, risot alla pilota or risot menà, riso con i saltarèi, bìgoi with sardines, macaroni al torchio with donkey stew are the first courses par excellence in the riverside inns. Also typical of the river front cuisine are pike in sauce – recently entered into the list of traditional agri-food products of the Lombardy Region in the variants pike in white alla Rivaltese and pike in sauce alla Rivaltese and pike in the manner of Pozzolo sul Mincio – and fish fried cat, but products derived from the prince of Mantuan cuisine, pork, also dominate, such as gras pistà, cicciole, salami and cotechino.
For desserts, together with sbrisolona, the Mincio cuisine offers other unique delicacies, such as tagliatelle cake, bisulàn, helvezia, Greek cake and S. Biagio cake.
The king of wines, in the south of the province, is Lambrusco Mantovano, while Alto Mantovano offers a rich and varied menu, accredited by the most prestigious national and international awards: from reds (merlot and cabernet) to whites (chardonnay, pinot bianco and pinot grigio) to dessert wines, to which an annual national exhibition is dedicated.