Friday, September 25, 2009


Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit and a mustard flavoured syrup. 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.

The most famous mostarda is that from Cremona and known as mostarda di Cremona, or mostarda cremonese.

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

While mostarda di Cremona is made with several kinds of different fruit, mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele Campanine. The original recipe is from Cremona, and the variation is from Mantua, both in northern Italy.

An important variation or type of mostarda is mostarda vicentina, which is typical of the town of Vicenza (Veneto); its main difference is its marmalade-like appearance and the use of one main ingredient: quince (mele cotogne), and also pears.

Other versions include mostarda di Voghera, mostarda siciliana, and mostarda bolognese.

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