The Google translation of this article was a bit rough, so I went through it for you and added some links to recipes and such. I hope this helps. I learned a bit myself. That Torta Sbrisolona shall be mine!
The recipe for Agnolini doesn't call for stock, but I bet you could use it in that preparation as long as you reduce it enough. You don't want a runny filling.
The Mantuan kitchen is closely linked with the history and traditions of its neighboring cities. The
geographical location of Mantua, squeezed between Venice and Emilia
Romagna, characterizes the kitchen. The ruling Gonzaga dynasty heavily
influenced the culinary traditions of Mantua. The Mantuan kitchen is
often referred to as "Of the Princes and the People" because it
combines the refinement of Gonzaga kitchen with dishes typical of the
Among the typical dishes of Mantua, the real backbones are the first
Among the dishes are the very Mantuan "Miller's
and Tortelli di
a true symbol of the delicious local cuisine.
As for the main courses, the Mantuan cuisine offers both fish dishes,
such as catfish, trout, pike and saltarei the famous Sauced
and meat dishes, such as roast beef, poultry and game, stews, pot
roasts and boiled him.
Another highlight of the delicious local cuisine are the cold cuts and
sausages. In addition to the famous Mantuan salami, one must not skip
a tasting of Ciccioli, the
the sausages used for Risotto alla
and, especially in winter,
Equally famous are the DOP (“Denominazione di Origine Protetta” or
"Protected Designation of Origin") Mantuan cheeses Grana Padano,
Parmigiano Reggiano and Provolone and the condiment Mustard
As for fruits and vegetables, country kitchens are famous for their
cultivation of melons and pears.
Desserts, along with the first course, are the real highlight of the
Mantuan cuisine, such as La Torta
La Torta delle
and La Torta
We must also say a few words about Mantuan wines: Denominazione di
Origine Controllata Lambrusco Mantovano red
Morenici white wines, and Garda Colli Mantovani