First dishes

The richness of the territory of the morainic hills of Garda finds expression in the variety of first courses, which bring together fresh pasta, wild herbs, freshwater fish and hill mushrooms. If pumpkin tortelli are also served here, the symbol par excellence of Mantua cuisine, the gastronomic emblem of the area are however the capunséi of the morainic hills, tapered bread dumplings cooked in broth and seasoned with melted butter or tomato sauce and salami – in Volta Mantovana -, with a sauté of aromatic herbs – in Cereta di Volta Mantovana -, and in Solferino also with the addition of crumbled amaretti biscuits in the dough. For the homemade egg tagliatelle, fuiàde in the local name, the combinations range from hare sauce to Monzambano duck sauce. The malfatti of Castiglione delle Stiviere are dumplings made with breadcrumbs, flour and boiled wild herbs (pàmoi) seasoned with butter and Grana Padano.