Mantuan cuisine
Tortelli di zucca (pumpkin-filled pasta), risotto alla mantovana and pike in sauce prepared rivaltese-style represent the tradition of the territory, made with top-quality produce.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Gazoldo Degli Ippoliti (MN)
Contemporary restaurant with Mantuan cuisine, seafood specialities and pizza in Gazoldo degli Ippoliti
Eccellenza Italianacertificata 2026–2027
Read on
The place
Tre Garibaldini is a contemporary restaurant enclosed within centuries-old walls in the heart of Gazoldo degli Ippoliti, a few kilometres from Mantua. Its offering combines refinement with a love of tradition, bringing to the table Mantuan recipes such as tortelli di zucca and pike in sauce prepared rivaltese-style, alongside seafood specialities that Ilaria inherited from her Sicilian mother. The menu also makes room for gourmet pizza, baked in a wood-fired oven with special 9-grain doughs. The elegant setting and family management create a welcoming atmosphere. Tre Garibaldini was recognised in 2024 among the best restaurants in Italy by Saporiamoitalia.
At the table
Tre Garibaldini is a contemporary restaurant set within a historic building in the centre of Gazoldo degli Ippoliti, a few kilometres from Mantua.
Why you can trust it
TRE GARIBALDINI is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
TRE GARIBALDINI is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Tortelli di zucca (pumpkin-filled pasta), risotto alla mantovana and pike in sauce prepared rivaltese-style represent the tradition of the territory, made with top-quality produce.
Seafood salad, scialatielli with a fisherman's ragù, spaghetti allo scoglio (seafood spaghetti) and branzino al cartoccio (sea bass baked in parchment) make up the seafood menu that Ilaria inherited from her Sicilian mother.
Pizza baked in a wood-fired oven with special doughs, including a 9-grain version. The pinsa stands out for its lightness and the quality of its ingredients.
Desserts are prepared daily at the restaurant, following traditional family recipes.
The figures
What visitors say
«Very comfortable renovated venue, ate wonderfully well both the pizza and the fish, very kind hosts, I recommend it.»
«A corner of seafood PARADISE that I highly recommend. Roberta's professionalism, discretion and engaging smile put you at ease.»
«A simply exceptional pizza! The dough is light, soft and well cooked, the ingredients are of excellent quality.»
«Excellent quality with a young and skilled staff. The Pinsa is exceptional and the homemade desserts are very, very good.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The wood-fired oven defines the pizza baking, with special doughs that require careful leavening and controlled temperatures.
Traditional Mantuan recipes respect seasonality and use local raw materials, selected for quality and provenance.
The seafood cuisine relies on the daily selection of fish, prepared using techniques that highlight the freshness of the ingredients.
