Mostarda (sometimes also calledmostarda di frutta) is anorthern Italiancondiment made of candied fruit and amustard-flavoured syrup.[1] Commercially theessential 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]
Traditionallymostarda was served with boiled meats,[4] thebollito misto, which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses.
The fruits used can be "apricots, cherries, figs, oranges, peaches, pears, and quince)," as well asgrape must.[5]
Mostarda di Cremona ormostarda cremonese (fromCremona) is made with several types of fruit, and is the version that typifiesmostarda di frutta.[6]
Mostarda di Mantova (also calledmostarda di mele campanine ormostarda mantovana) is made from small, sour greenapples calledmele campanine.[6]
Another notablemostarda ismostarda vicentina, which is a specialty of the town ofVicenza, in Veneto; it is characterized by ajam-like consistency and the use ofquince (mele cotogne) as its main ingredient.[4]
Other versions includemostarda di Voghera,mostarda siciliana andmostarda bolognese.[citation needed]
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