Mostarda

Mostarda di Cremona

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]}

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.

The fruits used can be "apricots, cherries, figs, oranges, peaches, pears, and quince)," as well as grape must. ^[5]

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. ^[6]

Mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele campanine . ^[6]

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. Archived from the original on 6 April 2015. Retrieved 2 March 2014.
3. Kyle Phillips. "Making Mostarda: Using Powdered Mustard Seed". about.com. Archived from the original on 6 April 2015. Retrieved 2 March 2014.
4. Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN   978-0-14-118155-4.
5. Herbst & Herbst (2013), p. 496.
6. 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.

Sources

• Herbst, Sharon Tyler; Herbst, Ron (2013). The New Food Lover's Companion (5th ed.). Naperville, Illinois: Barron's Educational Series Inc. ISBN   978-1-4380-9233-1. LCCN   2013008951. OCLC   838195883.