The culinary tradition of this province has among its main ingredients, rice and pumpkin. The first is used in many recipes such as with the typical “salamelle”, fresh sausage; while, excellent are the pumpkin ravioli, agnolini and bigoli with sardines. Excellent is boiled meat, accompanied by the typical sauce, made by wineries ‘cooked’, walnuts, orange zest, grated apples, bread crumbs, pumpkin and spices such as cinnamon and cloves. Also very good are the stews, roast beef, poultry, game. As for the fish you can taste catfish, trout and pike (do not miss the lus in sauce, prepared with chopped capers, peppers, parsley, garlic and onion). The main cheese are Grana Padano, Parmigiano Reggiano and Provolone, with mascarpone and soft cheese; while among the sausages there are salami, in versions with cracklings, cotechino, with vanilla, salami with tongue. Queen of sweets is sbrisolona, made with almonds and sugar. Excellent wines such as Colli Morenici Mantovani and the various types of Garda.