Mostarda di frutta (sometime also called only mostarda) is a Northern 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.
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.
Mostarda di Cremona or mostarda cremonese (from Cremona) is made with several kinds of different fruit, and is the version that typifies mostarda di frutta.
Mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele Campanine.
Another notable mostarda is mostarda vicentina, which is a speciality of the town of Vicenza (Veneto); it is characterized by a jam-like consistency and the use of quince (mele cotogne) as its main ingredient.
Other versions include mostarda di Voghera, mostarda siciliana, and mostarda bolognese.
|Wikimedia Commons has media related to Mostarda.|
- Kyle Phillips. "Making Mostarda: Using Mustard Oil". about.com. Retrieved 2014-03-02.
- Kyle Phillips. "Making Mostarda: Using Powdered Mustard Seed". about.com. Retrieved 2014-03-02.
- Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN 978-0-14-118155-4.
- 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.