Lombardy
Mantovana with Fatulì cheese, mostarda and Gran Biscotto
Welcome to Lombardy, where flavours meet art: from Mantua, with its tortelli and mostarda, to smoked cheeses from mountain valleys, such as Fatulì della Val Camonica.
Mantovana roll
A tasty pure white bread…
enclosing the unmistakable and irresistible taste of Gran Biscotto…
Fatulì cheese
…and the sweet smoky notes of Fatulì goat’s cheese.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Mantovana with Fatulì cheese, mostarda and Gran Biscotto
Ingredients:
- 2 Mantovana bread rolls
- 50 g Fatulì cheese
- 2 tbsp Mantuan mostarda
- 100 g Gran Biscotto
- lamb’s lettuce
- extra-virgin olive oil
Instructions:
Cut the bread rolls in half and the Fatulì cheese into thin slices. Arrange the cheese on the bread, add a layer of mostarda, then top with the Gran Biscotto and the lamb’s lettuce seasoned with a drizzle of oil. If you prefer, you can heat the rolls before filling them.
In Lombardy with Lello Panello and Nicolò Zambello
We stop at Il Taglio Giusto (Mariano Comense, Como) to enjoy a Michetta with Gran Biscotto, Violina butternut squash chips, sweet gorgonzola cream, and sautéed spinach. Enjoy!
Lombardy
Mantua, a city where gastronomy meets art, has historically been one of the most important cultural and culinary centres in Italy. From the typical traditional tortello, to the mostarda made of apples and quinces and Mantovana, a hard bread roll (made with little water) typical of the Po Valley.
Going north, towards the mountain valleys, we find dairy products par excellence, such as Fatulì della Val Camonica: a cylindrical shaped cheese made with milk from Bionda dell’Adamello goats, with flat faces and smoky hints given to the processing method.
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