Origin and history
The roots of mostarda go deep into Italian history. It used to be a way of preserving fruit during the winter. In the past, candied fruits and different flavours of mustard were combined as a means of preservation to improve their shelf life. This process combined fresh fruit, sugar and mustard oil, resulting in a characteristic sweet and spicy flavour.
Ingredients
Mostarda is made from sweet fruits such as cherries, pears, peaches, figs, quinces or oranges, which are macerated in sugar and then flavoured with mustard oil or mustard powder. This produces a combination that offers a sweet, fruity flavour with the distinct sharpness of mustard. The fruit in the mostarda retains its texture and shape, adding both visual appeal and variety to the taste experience.
Types of mostarda
There are several regional variations of mostarda, which vary according to the ingredients used and preferences:
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Mostarda di Cremona: The most famous version of mostarda, known for using different fruits such as cherries, pears, apricots and figs. The fruit is usually whole and retains its consistency.
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Mostarda di Mantova: This variant is made mainly from quince and is less sweet, with a more pronounced spicy note.
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Mostarda Veneta: In the Veneto region, pears are most commonly used and the sauce has a milder mustard note.
Uses of mostarda in the kitchen
Mostarda is most often used as a side dish with meats, especially boiled or stewed meats such as bollito misto (traditional Italian cooked meat) or cold meat plates. It also goes well with cheeses, especially hard and mature varieties such as Parmigiano-Reggiano or Pecorino. Its distinctive flavour also complements duck, poultry and game.
Modern uses
Today, mostarda is finding its way into modern kitchens. You can use it as an original addition to sandwiches, add it to salad dressings or use it as a sauce for grilled meats. Some chefs are also experimenting with mostarda in desserts, for example serving it with vanilla ice cream or sweetcakes, where its savoury flavour provides an interesting contrast to sweet dishes.
How to prepare mostarda at home
You can easily prepare mostarda at home. The basic recipe includes fruit of your choice, sugar and mustard oil (or mustard powder). The fruit should first be macerated in sugar for a few hours or days to release the juice. The mixture is then simmered and mustard oil is added to give the sauce its characteristic spiciness. The resulting mixture can be stored in sealed jars and used as needed.
