Mostarda

Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup.^[1] Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.^[2][3]

Mostarda di Cremona

Traditionally mostarda was served with boiled meats,^[4] the bollito misto, which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses.

Variations

Mostarda di Cremona or mostarda cremonese (from Cremona) is made with several types of fruit, and is the version that typifies mostarda di frutta.^[5]

Mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele campanine.^[5]

Another notable mostarda is mostarda vicentina, which is a specialty of the town of Vicenza, in Veneto; it is characterized by a jam-like consistency and the use of quince (mele cotogne) as its main ingredient.^[4]

Other versions include mostarda di Voghera, mostarda siciliana and mostarda bolognese.^{[citation needed]}

See also

Media related to Mostarda at Wikimedia Commons

• Italy portal
• Food portal

• List of mustard brands

References

1. Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 882. ISBN 978-1-4081-0218-3. Retrieved 20 June 2018.
2. Kyle Phillips. "Making Mostarda: Using Mustard Oil". about.com. Retrieved 2 March 2014.
3. Kyle Phillips. "Making Mostarda: Using Powdered Mustard Seed". about.com. Retrieved 2 March 2014.
4. Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN 978-0-14-118155-4.
5. John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 238. ISBN 978-0-19-964024-9.