The Pumpkin Tortelli
Following a recipe unchanged for centuries, Chef Zanardi offers a classic version of the timeless Pumpkin Tortelli, served with butter and sage, perfectly paired with a glass of Lambrusco Mantovano.
Originating in the 16th century at the Gonzaga Court, this dish has captivated emperors, dukes, and marquises over time. It combines the sweet, unmistakable taste of pumpkin with the spicy
aroma of Mantuan mustard, in a rich and smooth filling embraced by delicate egg pasta.
A pumpkin coral and a secret touch in the dough make this chef’s reinterpretation an unmissable journey.
Following a recipe unchanged for centuries, Chef Zanardi offers a classic version of the timeless Pumpkin Tortelli, served with butter and sage, perfectly paired with a glass of Lambrusco Mantovano.
Originating in the 16th century at the Gonzaga Court, this dish has captivated emperors, dukes, and marquises over time. It combines the sweet, unmistakable taste of pumpkin with the spicy aroma of Mantuan mustard, in a rich and smooth filling embraced by delicate egg pasta.
A pumpkin coral and a secret touch in the dough make this chef’s reinterpretation an unmissable journey.
A pumpkin coral and a secret touch in the dough make this chef’s reinterpretation an unmissable journey.
Bevr’in Vin
“Childhood Memory” evokes an ancient tradition long practiced in Mantuan households. Traditionally served as an appetizer, “Bevr’in Vin” (meaning “drink in wine” in dialect) presents meat-filled agnoli in a cup of broth into which red wine is poured.
Once believed to be an elixir of longevity, this dish is reinterpreted by Il Cigno with a modern twist, deconstructing its elements and adding a pearl of Lambrusco to the broth for a refreshing experience of this beloved local tradition.
“Childhood Memory” evokes an ancient tradition long practiced in Mantuan households. Traditionally served as an appetizer, “Bevr’in Vin” (meaning “drink in wine” in dialect) presents meat-filled agnoli in a cup of broth into which red wine is poured.
Once believed to be an elixir of longevity, this dish is reinterpreted by Il Cigno with a modern twist, deconstructing its elements and adding a pearl of Lambrusco to the broth for a refreshing experience of this beloved local tradition.
Cappone alla Stefani
In 1662, at the Gonzaga Court, chef Bartolomeo Stefani created Cappone alla Stefani, a dish that became a staple of Mantuan cuisine.
Featured in his book “Mantuan Cuisine of Princes and People”, this recipe combines capon breast with Mantuan mustard, raisins, and pine nuts in a delicate symphony of flavors. Chef Zanardi enhances this dish by incorporating mustard directly into the capon marinade.
Served with a salad of sprouts, mustard essence, and candied lemon, Cappone alla Stefani retains its historical essence while being enriched with fresh, creative touches.
In 1662, at the Gonzaga Court, chef Bartolomeo Stefani created Cappone alla Stefani, a dish that became a staple of Mantuan cuisine.
Featured in his book “Mantuan Cuisine of Princes and People”, this recipe combines capon breast with Mantuan mustard, raisins, and pine nuts in a delicate symphony of flavors. Chef Zanardi enhances this dish by incorporating mustard directly into the capon marinade.
Served with a salad of sprouts, mustard essence, and candied lemon, Cappone alla Stefani retains its historical essence while being enriched with fresh, creative touches.
Featured in his book “Mantuan Cuisine of Princes and People”, this recipe combines capon breast with Mantuan mustard, raisins, and pine nuts in a delicate symphony of flavors. Chef Zanardi enhances this dish by incorporating mustard directly into the capon marinade.
Served with a salad of sprouts, mustard essence, and candied lemon, Cappone alla Stefani retains its historical essence while being enriched with fresh, creative touches.
Cotechino
A local specialty, the cotechino from the Antichissima Fiera delle Grazie is a local sausage that has historically been a protagonist on the tables of the Mantua holiday.
The Il Cigno menu lightens the original recipe by offering a more delicate and aristocratic version: a soft potato foam and a fine taste of caviar embellish Chef Zanardi's cotechino, elevating a rustic recipe to a tasty taste experience.
A local specialty, the cotechino from the Antichissima Fiera delle Grazie is a local sausage that has historically been a protagonist on the tables of the Mantua holiday.
The Il Cigno menu lightens the original recipe by offering a more delicate and aristocratic version: a soft potato foam and a fine taste of caviar embellish Chef Zanardi's cotechino, elevating a rustic recipe to a tasty taste experience.
The Il Cigno menu lightens the original recipe by offering a more delicate and aristocratic version: a soft potato foam and a fine taste of caviar embellish Chef Zanardi's cotechino, elevating a rustic recipe to a tasty taste experience.
