Skip to content

Mantua, Mozart & (Not Your Mother’s) Mashed Potatoes

Posted in Caro Diario.(dear diary..), Country House Living, cucina, Features, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, and Uncategorized





Mantova Italy








Text copyright 2011 art of living, PrimaMedia,Inc/Maria Liberati

We came to the very cosmopolitan town of  Mantua, in the North of Italy..this was the city ruled by the Gonzagas,a not very well liked family during the Renaissance..And everything seemed to be elegant from the Teatro Accademico where Mozart appeared at the age of fourteen to the long principal street filled with elegant little shops..not to mention all of the art dealers with principal offices there..the city attracts art, beauty and elegance.   Mozart visited  the most beautiful places in Europe and Mantua adds to that list of places..



nerone painting

A lunch invitation at the house of  Eduardo and family was the reason for my trip there.  Eduardo is one of the  hundreds of art dealers that live there and he represents a well known Italian artist (Sergio Terzio-Nerone) that painted my portrait and was exhibiting it throughout Europe and the US. A lunch discussion about the painting and its’ whereabouts was sidetracked by the incredible flavors my mouth was experiencing while enjoying lunch. A side dish his wife made  ‘Spuma Allo Zenzero;’ Spuma means froth  or foam and these are truly frothy, light mashed potatoes with just a hint of ginger and nutmeg…


Potato Puree with Ginger (Spuma Allo Zenzero)


4 lbs small gourmet fingerling potatoes or small red skin potatoes

2 cups hot milk

5 tablespoons butter

2 tblsps grated grana padano cheese

pinch of nutmeg

pinch of powdered ginger

salt and pepper to taste

Peel and wash potatoes. Wash with cold water. Cook potatoes in boiling, salted water. When soft, drain, place in food processor while they are still hot. Add in softened butter. Then add in milk a little at a time.

Place potato mixture in serving dish and sprinkle pinch of nutemg, pinch of powdered ginger, pinch of salt and freshly ground black pepper. To keep warm, place in heat safe bowl, place bowl in double boiler and leave on low heat. These are perfect served with seafood.

Get more great recipes in the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd editionrsz_cover


Translate »

Designed by Brian Hanshaw

%d bloggers like this: