Description
The Melone Mantovano PGI refers to fresh melons belonging to the two botanical varieties of Cucumis melo: Cantalupensis (cantaloupe melon) and Reticulatus (netted melon). The most diffused hybrid varieties are: Honeymoon and Bacir for the smooth variety; Giusto, Ganzo, Okey and Boutique for the Harper variety; Macigno, Tuareg, Thales and Pregiato for the Italian netted variety with grooved sections.
Production Area
The production area of Melone Mantovano PGI is within the territory of 41 municipalities in the provinces of Mantua and Cremona, in the Lombardy region, and those of Modena, Bologna and Ferrara in the Emilia-Romagna region.
Production Method
The techniques used for the production of Melone Mantovano PGI are cultivation in open fields and under small plastic tunnels (semi-forced crop), or in greenhouses or high plastic tunnels (forced crop). Sowing in open fields starts during the first ten days of April; transplanting takes place between mid-February and July, with up to a maximum of 5000 seedlings per hectare. Once ripe, the Melone Mantovano PGI fruit are harvested daily and must be sorted and labelled within 24 hours, either directly on the farm or in other suitable facilities.
Appearance and Flavour
Melone Mantovano PGI has a minimum weight of 800 grams and a minimum diameter of 10 cm. The melons are distinguished by their colour and shape, depending on the type: smooth or netted. The smooth type is characterised by its spherical or subspherical shape, pale yellow skin and amber flesh, while the netted type is oval or round, with pale yellow or green skin and amber-salmon coloured flesh. A sensory analysis of the fruit highlighted its sweetness and juiciness, and its lime wood and courgette flavour.
History
Although over the last few decades the production of melons has become established over an area of around 2000 hectares, cultivation in this area actually dates back to at least to the XV and XVI centuries, as shown by correspondence documents found in the House of Gonzaga’s family archives. The history of Melone Mantovano PGI also shows us how local producers collaborated with one another, demonstrated by the establishment of the first associations in the 1950s and 1960s.
Gastronomy
Melone Mantovano PGI should be kept in a cool dry place, although it is better to avoid temperatures below 5 ° C, as the change in temperature can have a negative effect on the consistency of the flesh. As well as a fresh fruit, or in the classic combination with raw ham, it can be also be used in first courses, like gnocchi with Melone Mantovano PGI pesto, or more original recipes like Melone Mantovano PGI gazpacho with gorgonzola foam and prawns. It can also be used to make “meloncino” a fresh liqueur with chili.
Distinctive Features
Melone Mantovano PGI are grown in deep and permeable soil, particularly suited to promoting the regular flow of water during irrigation and the easy penetration of the plant root system. This factor, combined with a climate characterised by average high temperatures, good solar radiation and little rainfall, is crucial for determining the distinguishing qualities of the fruit, such as the high sugar content ≥ 12 ° Brix, and the significant amount of mineral salts and potassium, which is generally higher than that found in other melon cultivation areas.
