The production area of Melone Mantovano IGP includes 41 municipalities located in the provinces of Mantua and Cremona in the Lombardy region and in Bologna, Ferrara and Modena in Emilia Romagna; the cultivation of melon in these lands is very ancient, renowned and rich in historical and bibliographic references, starting from documents dating back to the end of the fifteenth century, present in the Gonzaga archive, which report news about particular appreciation for melons from these lands . Coming to the present day, seeing the demand for the product always increasing, the farmers decided to create the Protection Consortium for the enhancement, protection, promotion and supervision of the PGI branded product, a European certification obtained in 2013 that goes to establish the very strong and indissoluble bond between the territory, Melone and the producers themselves.

The conditions of the territory and the climate of the production area of the Mantuan Melon, combined with the centuries-old agricultural experience handed down from generation to generation, makes it possible to create a product of excellence recognized throughout Europe. The Melon Mantovano Igp that we propose can be Smooth or Netted, presenting different characteristics between the two varieties:

in the Liscio we notice a completely smooth skin, a round shape and a straw yellow color tending to cream, an inebriating and inviting scent with herbaceous notes, and a juicy, sugary and aromatic flavor;

in the Retata type, on the other hand, we find a slightly flattened rounded shape, with a netted skin divided into meridian furrows, and a creamy yellow color with green streaks at the height of the furrows. It ensures a delicate and aromatic scent, but less intense than the Smooth type; the taste is also slightly less sugary than the Smooth Melon, while maintaining an excellent Brix degree (12 °) .

It will be delivered in crates or wrapped with a stamp, in order to avoid collisions.

The Mantuan melon is a very ductile fruit and used for various recipes and traditional combinations; some examples are the skewers of melon and prawns as an appetizer, ravioli with millefeuille of burrata and melon, melted butter and salt with speck as a first course, the classic Parma Ham Dop and Mantuan melon as a second and ice lollies with melon or cheesecake with melon as a dessert: truly for all tastes!