“So better to get rid of him that night rather than let him see the birth record the next day.”
Rick’s reply was a thoughtful nodding of his head. A minute passed before Piero spoke, and the words jolted Rick out of his thoughts.
“Have you talked to Betta since you’ve been back?”
It was no secret that Piero thought highly of Betta Innocenti. She was the first of Rick’s romantic attachments that he completely approved of, though he would never try to influence his nephew one way or another in such matters. More importantly, Piero stayed away from a discussion of Rick’s relationships during those infrequent phone calls with his sister—Rick’s mother—no matter how much she prodded him. Rick was grateful for his uncle’s discretion.
“I talked to her once. She said she was working day and night on a new case with the art police. When I told her I was busy with translations she seemed almost relieved.”
“How did that make you feel?”
“You’re sounding like a psychiatrist, Zio.”
The policeman drained his wine glass. “Sorry. It’s better for us to talk about a funeral in Mantova.”
“I agree. Which reminds me of a detail I may not have told you, about the case. A key detail, and I must give you credit for it. Something you said when we talked on the phone nudged my mind in a new direction which, as it turned out, helped solve the murder.”
Piero carefully folded his napkin and placed it next to his empty plate. “And what would that have been, Riccardo?”
“You said people have long memories.”
Commissario Fontana smiled and called for the check.
The Wines
For the readers who may be planning a trip to Mantova after reading this book, or would like to look in their local wine shop for some of the wines Rick drinks, here is a bit more information.
In one of the meals with Lexi, Rick orders an Oltrepó Pavese Pinot Grigio. The grapes are grown, as the name indicates, on “the far side of the Po” River from Pavia, a picturesque town famous for its medieval atmosphere and university. Besides Pinot Grigio, the Oltrepó appellation can be found on a number of red and white wines, including Chardonnay, Malvasia, Moscato, Barbera, and Cabernet Sauvignon. Production of DOC wines in this geographic area is the third largest in Italy, after Chianti and Asti, but the quality matches the quantity.
At the lunch with Angelo and his niece, they order Lambrusco Mantovano. Unfortunately, Lambrusco, which is more commonly associated with Emilia-Romagna than Lombardy, gets a bum rap from many American wine drinkers. This is unfortunate, since a dry Lambrusco, ruby red and lightly sparkling, is a wonderful accompaniment to many a meal. Also unfortunately, it is hard to find a good one in the States, but if you do, you will not regret it.
Rick’s uncle orders an unnamed Langhe red for their meal at the end of the book. The Langhe is an area of rolling hills in south central Piemonte, the region which has Turin as its capital. Some of Italy’s finest wines come from the Langhe, including perhaps the most famous, Barolo. But when you see the name Langhe on a bottle it can be one of various varieties, both red and white. The Langhe area, which does not get the tourist invasions like Tuscany and Umbria, is the place to go in the fall when you can sample both the wine and the truffles. Tasting shaved truffles on a cheesy gnocchi, along with a hearty red, can be a life-changing experience.
Mantova is on the eastern edge of Lombardy, but there are more Lombard wines than Rick could ever drink in one book. From the northern part of the region is Valtellina, noted in the second mystery in the series, Death in the Dolomites. Mantova is also close enough to the Veneto region, with its Soaves, Bardolinos and Valpolicellas, that they would be commonly found on wine lists in the city. They also show up in the third Rick Montoya book, Murder Most Unfortunate, which takes place in Bassano del Grappa, in central Veneto. That region also produces the best Prosecco, the bubbly which seems to find its way into every Rick Montoya mystery, including this one. Fortunately, Prosecco is available everywhere in the States.
I should note that in this book, as in others, Rick often orders the house wine, available in all but the highest-end restaurants in Italy. The house wine is usually local, reasonable, and good. You will seldom go wrong by ordering the vino rosso or vino bianco della casa.
Mille grazie to my good friend, John Myers, the knowledgeable owner of 80 Twenty Wines in Pueblo, Colorado, for his advice and assistance.
Author’s Note
Many people have asked me where the best food in Italy is found. Such a judgment is subjective, of course, but that doesn’t stop me from answering. What I tell them is to get a map of northern Italy and draw lines connecting three cities: Parma, Cremona and Mantova. That area in the heart of the Po River Valley produces a spectacular array of farm and dairy products, and over centuries has created memorable regional dishes using them. Many of my best culinary memories were made inside that triangle, and my wife and I still talk about dishes and restaurants from the area. The Lombard city featured in this book is especially rich in its gastronomic tradition, and as I have done with regional specialties in my other books, I’ve included foods unique to Mantova on these pages.
But the draw for the visitor to Mantova—as well as to the other cities in the area—is more than culinary. Its history and art, which are really inseparable, come at you from all sides, blending with the medieval atmosphere that permeates most of the downtown area. We have the Gonzagas to thank for that, since the dukes ran the place for three hundred years and were patrons of some of the most talented artists of the time, such as Raphael, Giulio Romano, Alberti, Mantegna, and Rubens. The Gonzaga court was also famous for the school run by humanist Vittorino da Feltre for both boys and girls, noble as well as poor. Much of the Gonzaga action took place in the massive complex that includes the Palazzo Ducale and the Castello San Giorgio, now a museum. It is inside the castle where Rick, Angelo, and Lexi see Mantegna’s work on the walls and ceiling of the Bridal Chamber, one of the great masterpieces of the Renaissance. The Palazzo Te, which is featured in another scene of the book, is also a museum that should not be missed by anyone traveling to the city. The Gonzaga summer residence shows off Giulio Romano’s then-controversial Mannerism in both architecture and painting.
Three of the restaurants where Rick eats in this book are real places that I had in mind when writing. His and Lexi’s first dinner was at Il Cigno Trattoria dei Martini, which does two local specialties—pumpkin ravioli and capon salad—to perfection. It was the first place I dined at on my first visit to Mantova years ago, and we’ve been back many times since. Il Ponte in Goito is another excellent restaurant, with views of the river either through their picture window or from tables outside in the summer. And the place where Rick and his Uncle Piero lunch at the end of the book is Obicá, which has two locations in Rome as well as in other Italian cities. Be warned, however, that once you eat their fresh mozzarella, you will want to throw rocks at other mozzarella.
There’s a lot of cheese in this book, and most of it is Parmigiano-Reggiano, which chef Mario Batali rightly calls “the undisputed king of cheeses.” If you are curious to see more about how it is made, the producers consortium website, parmigianoreggiano.com, has an excellent video along with facts about the history and traditions of their product. I thank the consortium for information that was so helpful in writing this book.
As always, I am indebted to my wife, my most trusted adviser on food and fashion, for her support, ideas, and constructive criticism. My son, Max, once again gave me advice, this time on his favorite subject of cars, both German and Italian. And a thank you to my good friend, Bill Bode, for explaining the technical aspects of private jets, to make sure Angelo Rondini flew in style. Finally, since this is the fifth Rick Montoya Italian Mystery, I wish to express my appreciation to friends, old and new, who have encouraged me to continue turning them out. Hearing from readers is one of the most satisfyin
g aspects of this writing thing, and I am grateful to all of you.
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A Funeral in Mantova Page 23