| Mantua province is an unending source of achingly | | | | of the social wine cellars of Quistello and Viadana |
| beautiful landscapes and artistic and architectonic | | | | offer several full-bodied varieties. |
| masterpieces. A heritage of nature and man at the | | | | Not just Lambrusco |
| core of which lies the regional capital, the opulent city | | | | Lambrusco wine marries flakes of Parmesan cheese |
| of art of the Gonzaga family. To the north , the | | | | with unbridled passion. Parmigiano Reggiano is |
| southern area inland of Lake Garda unveils sumptuous | | | | produced here in the Bassa by a number of major |
| villas, castles and vineyards that produce superb wines. | | | | dairies, all of which are, naturally, members of the |
| Features that detract nothing from Polirone, the less | | | | Protection Consortium. The cheese-makers often |
| know tract of Virgil's country, named after the River | | | | work 365 days a year, setting their alarm clocks for |
| Po and the now-vanished River Lirone. In the fluvial | | | | dawn, to produce the 24-months forms. Here, cow's |
| area that used to be an island of the Bassa Padana | | | | milk is blessed, but the pig is venerated, especially since |
| south of the Great River, the artistic and gastronomic | | | | the town of San Benedetto Po revived the ancient |
| influences of Lombardy, Veneto and Emilia can leave | | | | tradition of salami cooked under ash', a highly |
| even the most well-travelled visitor in raptures. | | | | appetising custom that further enhances the renowned |
| Speaking of the Mantua area of Oltrepò brings | | | | garlic-flavoured Mantua salami. Gastronomic musts in |
| to mind Lambrusco, Parmesan cheese, salami, | | | | this region include the river fish and it would be |
| asparagus, geese and river fish. Lambrusco DOC has | | | | sacrilege to come here and not taste the luccio in |
| its own special dignity and is less sweet than its rivals | | | | salsa, boiled, chopped pike in a pickled pepper, parsley, |
| from Modena or Reggio Emilia. The fragrant nectars | | | | garlic, olive oil, anchovies and herb marinade. |