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The Park, characterized by a flat territory in a mainly agricultural context, offers products like melons, apples, and pears deriving from the work in the fields, as well as Grana Padano cheese and cold cuts obtained from the animal husbandry activities. Situated between Cremona and Mantua, the area is characterized by very tasty dishes: the pumpkin, with a doughy and hard pulp and a sweetish taste, together with mostarda, that is a sauce based on fruit and tasting like mustard, is an essential ingredient for the filling of tortelli mantovani, the most characteristic local dish. The sheet of pasta dough is made with eggs, water, and flour, and filled with a mixture of pumpkin, amaretti biscuits, Grana Padano, nutmeg, and mostarda: they can be simply flavored with melted butter and grated Parmigiano cheese, and sometimes with some sage leaves.

Further information

Found 10 results (Sort order: Category > Product)
Sbrisolona Cake
Dry cake without a non-smooth mixture, with lumps. It is made with white flour, corn flour, almonds, sugar, lard, butter, eggs, aromas. It is crumbly and tastes like almond short-crust paste with butter. It can be round or rectangular.
Category: Sweets
Grana Padano PDO
The origin of Grana Padano cheese is disputed between Lodi and Codogno. However, from this limited area it has spread in the whole Po valley, and therefore also in the area of Oglio, maintaining almost unchanged its features and taste over the centuries....
Category: Cheese
Viadana Local Melon
Viadana is a melon production area boasting certain cultivation evidences dating back to the 16th century. The characteristic Viadana melon was a melon with a smooth peel and a yellow color when ripe, round and slightly oblong, with a strong fragrance....
Category: Fruit
Loartis
Called wild hop, it grows along the watercourses, like the river Oglio. The buds of this plant, gathered in spring, are used to cook tasty omelettes.
Category: Vegetables and Legumes
Pumpkin
It belongs to the cucurbits family. With a high content in potassium and very few fats, a pasty and hard pulp and a sweetish taste, it is the essential element for many traditional dishes of Mantua, like the famous Pumpkin Tortelli. This is the traditional...
Category: Vegetables and Legumes
Cotechino
It is obtained from one third of the front quarter muscle, one third of throat, and one third of pork rind; everything gets minced in medium grains, salted, and packed into natural bowels. It has a cylindrical shape, an average weight of 700-800 gr,...
Category: Cold Cuts
Fresh lard beaten with a knife, flavored with parsley and garlic. Ideal on roasted slices of polenta.
Category: Cold Cuts
Greppole are made with the less fine parts of the fat pork texture (meat cuttings, gristle, subcutaneous fat). The fat texture is cut into pieces, which are steam heated in copper basins with melted lard for about 2-4 hours, and then pressed, flavored...
Category: Cold Cuts
Fresh sausages obtained with second-choice pork cuts (shoulder lean meat and soft bacon and ham trimming fat), much thinner than those used for the production of cotechini to cook. The meat gets minced, salted, flavored, packed into bowels, and prepared...
Category: Cold Cuts
Salami
It is a cause of pride for the whole province. For its preparation - at the beginning of the winter - pork meat coming from animals weighting at least 180 kilos is used, except the leg, used to produce ham and meat for sausages and cotechino. Muscles...
Category: Cold Cuts
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