The production area of Mantovano Melon PGI covers the territory of 41 municipalities in the provinces of Mantua and Cremona, in the region of Lombardy, and Modena, Bologna and Ferrara, in the region of Emilia-Romagna

The techniques used for the production of Mantovano Melon PGI are both cultivation in the open field and in tunnels (semi-forced cultivation), or in greenhouses or tunnels (forced cultivation). Sowing in the open field starts from the first decade of April, transplanting from the second half of February until July, using up to a maximum of 5,000 seedlings per hectare. Once ripe, the fruits of Melone Mantovano PGI are harvested daily and are subjected to sorting and boiling within 24 hours of collection, directly on the farm or in suitable facilities. As a product intended for the fourth range, it can be subjected to the operations of cutting, slicing and elimination of the exocarp and endocarp.

Although it has consolidated as a production spread over an area of about 2,000 hectares, especially in recent decades, the cultivation of melon in the territory concerned dates back at least to the fifteenth and sixteenth centuries, as evidenced by documents found in the archives of the Gonzaga of Mantua. The history of Melon Mantovano PGI also tells the cooperation of local producers, with the establishment of the first associations already in the fifties and sixties of the last century.

Characteristics

The fruits of Melon Mantovano PGI have a minimum size of 800 g by weight and 10 cm in diameter. Depending on the type, smooth or rounded, melons are distinguished by their color and shape. The spherical or sub-spherical shape, the color of the cream-straw skin and the yellow-orange pulp are the characteristics of the smooth type, while the rounding has oval or round shape, cream-straw or green skin and orange-salmon flesh. The sensory analysis showed the characteristics of sweetness and juiciness and the aroma of lime and zucchini.

Pairings

Mantovano Melon is a very ductile fruit and used for many traditional recipes and combinations. Excellent obviously to be tasted at the end of a meal, as it helps digestion or for a light, tasty and refreshing snack. Widely used for different recipes, both sweet and savory, such as Melon and shrimp skewers, the classic Parma Ham PDO and Melone Mantovano, risotto with Melone Mantovano and Parmigiano Reggiano. As for the sweet recipes we can list, the Cheesecake with melon, the sorbet with melon, the semifreddo or the ricotta and melon cake. Try it as an ingredient in fruit salad or alone with acacia honey spread over it. Great as a base for smoothies, smoothies or refreshing drinks and cocktails.