Pike in sauce “alla rivaltese”
*Copy of the publication “L’arte di ben cucinare et instruire i men periti in quella lodueole professione” by Bartolomeo Stefani, ducal head cook at the Gonzaga court. Mantua 1662.
“Il bianco mangiare in polpa di luccio”
Ancient recipe*
The pike, king of freshwater predators, is characterized by a duck-billed mandible, for being equipped with strong and sharp teeth and, above all, for its firm, clear and lean flesh.
The Mincio has always been particularly rich in it, so much so that even at the Gonzaga court it was regularly consumed.
The favorite recipe of Duke Vincenzo I was the one prepared by the ducal head chef Bartolomeo Stefani: “Il bianco mangiare in polpa di luccio”.
The recipes of pike in sauce or in white alla rivaltese, accompanied with toasted polenta, are the same that Rivaltese women have been handed down for generations and are dishes that can be eaten hot or cold depending on the season, much appreciated by Mantua as well as by tourists who come to visit our territory.
The two recipes can be consumed on the occasion of the traditional “Festa del pesce e del luccio alla rivaltese” (“Fish and pike festival in the Rivaltese style”) which for over 30 years the “Pro Loco Rivalta sul Mincio” has been organizing in the first two weekends of July, or at any time in all restaurants. premises displaying the appropriate logo and joining the “Fermati a Rivalta sul Mincio e mangia il nostro luccio” (“Stop in Rivalta sul Mincio to eat our pike”) initiative.
The two typical recipes of the Rivaltese territory, as part of the project to enhance local excellence, obtained in 2013 the recognition by the Lombardy Region as Traditional Agri-food Products thanks to the documentation collected by the local Pro Loco and more recently the De.Co. thanks to the Municipality of Rodigo and to a precious research carried out by Cornelio Marini.
The recognition of the typicality and delicacy of the pike alla Rivaltese comes from afar: already in 1963, in fact, the Provincial Tourist Board of Mantua recognized the Ristorante al Pescatore of the Pezzini’s family of Rivalta, the diploma of Excellent dish referring to the pike recipe in sauce.
At this point, for the more willing, we propose the two pike recipes to try to easily replicate the goodness and taste at home, remembering, however, that pike prepared and consumed in Rivalta … is a whole different story.
BLANK PIKE ALLA RIVALTESE
Boiled pike, black pepper, salt, extra virgin olive oil, nutmeg, freshly grated Grana Padano. To taste lemon squeezed.
PIKE IN SAUCE ALLA RIVALTESE
Boiled pike, white vinegar, celery, carrots, onion, capers, peppers, anchovies in oil and extra virgin olive oil. Both recipes must be accompanied with toasted polenta.
*Taken from the publication “L’arte di ben cucinare et instruire i men periti in quella lodueole professione” by Bartolomeo Stefani, ducal head cook at the Gonzaga court. Mantua 1662.
Diploma di piatto Eccellente conferito alla famiglia Pezzini »
Luccio in bianco alla Rivaltese (fotografia della Trattoria da Claudio di località Grazie)
Luccio in salsa alla Rivaltese (fotografia della Trattoria da Claudio di località Grazie)
