{"id":5199,"date":"2022-10-23T13:17:41","date_gmt":"2022-10-23T13:17:41","guid":{"rendered":"https:\/\/www.rivaltasiracconta.it\/il-luccio-alla-rivaltese\/"},"modified":"2025-09-19T15:31:09","modified_gmt":"2025-09-19T15:31:09","slug":"il-luccio-alla-rivaltese","status":"publish","type":"page","link":"https:\/\/www.rivaltasiracconta.it\/en\/il-luccio-alla-rivaltese\/","title":{"rendered":"Il Luccio alla Rivaltese"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” disabled_on=”on|on|off” _builder_version=”4.18.0″ _module_preset=”default” background_image=”https:\/\/www.rivaltasiracconta.it\/wp-content\/uploads\/2023\/03\/copertina-luccio.jpg” background_position=”bottom_center” custom_padding=”||650px||false|false” global_colors_info=”{}”][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”eventi_mobile ” _builder_version=”4.18.0″ _module_preset=”default” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row disabled_on=”off|off|on” _builder_version=”4.18.0″ _module_preset=”default” width=”70%” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.rivaltasiracconta.it\/wp-content\/uploads\/2023\/03\/copertina-luccio.jpg” title_text=”copertina luccio” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” width=”70%” custom_padding=”60px||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” header_font=”Vaughan||||||||” header_text_color=”#00565f” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Pike in sauce “alla rivaltese”<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.18.0″ _module_preset=”default” width=”70%” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.rivaltasiracconta.it\/wp-content\/uploads\/2023\/03\/RICETTA-scaled.jpg” title_text=”RICETTA” _builder_version=”4.18.0″ _module_preset=”default” custom_margin=”||10px|||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”Sofia Pro||||||||” text_text_color=”#000000″ text_font_size=”15px” text_line_height=”20px” custom_margin=”0px|||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

*Copy of the publication \u201cL\u2019arte di ben cucinare et instruire i men periti in quella lodueole professione\u201d by Bartolomeo Stefani, ducal head cook at the Gonzaga court. Mantua 1662.<\/p>\n

 <\/p>\n

\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” header_font=”Vaughan||||||||” header_text_color=”#00565f” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

“Il bianco mangiare in polpa di luccio”
Ancient recipe*<\/i><\/b><\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”Sofia Pro||||||||” text_text_color=”#000000″ text_font_size=”15px” text_line_height=”20px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

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: \u201cIl bianco mangiare in polpa di luccio\u201d.<\/p>\n

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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 \u201cFesta del pesce e del luccio alla rivaltese\u201d (“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 \u201cFermati a Rivalta sul Mincio e mangia il nostro luccio\u201d (\u201cStop in Rivalta sul Mincio to eat our pike\u201d) 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\u2019s 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.<\/p>\n

 <\/p>\n

<\/b><\/span><\/p>\n

BLANK PIKE ALLA RIVALTESE<\/strong>
Boiled pike, black pepper, salt, extra virgin olive oil, nutmeg, freshly grated Grana Padano. To taste lemon squeezed.<\/p>\n

<\/b><\/p>\n

PIKE IN SAUCE ALLA RIVALTESE<\/strong>
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.<\/p>\n

 <\/p>\n

*Taken from the publication \u201cL\u2019arte di ben cucinare et instruire i men periti in quella lodueole professione\u201d by Bartolomeo Stefani, ducal head cook at the Gonzaga court. Mantua 1662.<\/strong><\/p>\n

 <\/p>\n

<\/b><\/p>\n

<\/b><\/p>\n

<\/b><\/p>\n

Delibera Regionale \u00bb<\/a><\/p>\n

De.Co. \u00bb<\/a><\/p>\n

Diploma di piatto Eccellente conferito alla famiglia Pezzini \u00bb<\/a><\/p>\n

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Luccio in bianco alla Rivaltese (fotografia della Trattoria da Claudio di localit\u00e0 Grazie)<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.rivaltasiracconta.it\/wp-content\/uploads\/2023\/03\/LUCCIO-IN-SALSA.jpg” title_text=”LUCCIO IN SALSA” align=”right” disabled_on=”on|on|off” _builder_version=”4.18.0″ _module_preset=”default” custom_margin=”||13px|||” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”on|on|off” _builder_version=”4.18.0″ _module_preset=”default” text_font=”Sofia Pro||||||||” text_text_color=”#000000″ text_font_size=”15px” text_line_height=”20px” custom_margin=”0px|||||” global_colors_info=”{}”]<\/p>\n

Luccio in salsa alla Rivaltese (fotografia della Trattoria da Claudio di localit\u00e0 Grazie)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Pike in sauce “alla rivaltese”*Copy of the publication \u201cL\u2019arte di ben cucinare et instruire i men periti in quella lodueole professione\u201d by Bartolomeo Stefani, ducal head cook at the Gonzaga court. Mantua 1662.   \u00a0“Il bianco mangiare in polpa di luccio”Ancient recipe*The pike, king of freshwater predators, is characterized by a duck-billed mandible, for being […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"class_list":["post-5199","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nIl Luccio alla Rivaltese - Rivalta si Racconta<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rivaltasiracconta.it\/en\/il-luccio-alla-rivaltese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Luccio alla Rivaltese - Rivalta si Racconta\" \/>\n<meta property=\"og:description\" content=\"Pike in sauce "alla rivaltese"*Copy of the publication \u201cL\u2019arte di ben cucinare et instruire i men periti in quella lodueole professione\u201d by Bartolomeo Stefani, ducal head cook at the Gonzaga court. 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