Our history since 1981
The Camatti Family since 1981 in the splendid setting of Piazza Erbe, in the heart of the historic center of Mantua, guides its guests to discover Mantuan cuisine.
The restaurant, which has always been a point of reference for Mantua, as well as for travelers, is suitable for family lunches and reunions, business meetings, birthdays and romantic occasions. During the summer it is possible to sit under the portico of the medieval Palazzo della Ragione or in the center of the charming square.
Our Cooking Philosophy
The menu of the Cento Rampini varies according to the seasonality of the products, includes land and vegetarian proposals, without forgetting the freshwater fish dishes of the Mantuan gastronomic culture. All desserts are homemade, the wine list is carefully studied for emerging wineries, quality in relation to price and includes labels from the best local and national wineries. Particular attention and care in the preparation of coffee, among the best in the city and in the selection of bitters and spirits to allow the guests of the Cento Rampini to live a unique and intense experience.
Our Wines Selections
Con passione e dedizione sapremo guidarvi nella scelta dell’abbinamento più adatto ad ogni portata. Da Cento Rampini troverete un’ampia rosa di vini del territorio e una selezione di etichette provenienti da diverse regioni italiane.
Il nostro menu cambia insieme alle stagioni. Privilegiamo prodotti freschi e artigianali del territorio, che valorizziamo in una cucina fedele alla grande tradizione gastronomica mantovana.
The kitchen brigade
Staff member since 2015.
The dish he recommends to his guests: pumpkin tortelli.
Staff member since 2022.
The dish he recommends to his guests: capon salad.
She Carries on the tradition of the grandmother, preparing fresh pasta every day, her favorite pasta is the Agnolini.
Arrivato da poco come aiuto cuoco,con tanta voglia di mettersi in gioco. Il piatto del cuore: le costolette di agnello
In the kitchen since 1991 with passion.
Dish of her heart : green tagliatelle with peas and mint.
Together with Alessandra he has been in the kitchen of the Cento Rampini for more than 30 years. Dish of his heart: our shank, with its slow cooking, the first dish I cooked.