What do you use mostarda for?

In Italian cuisine mostarda is used as accompaniment to enhance the typical local products, in particular cheeses and charcuterie. It can also be paired with many savory or sweet dishes, from the most traditional ones to the most unusual.

Is mostarda a mustard?

Sometimes referred to as mostarda di frutta, or simply mustard fruit, mostarda is basically a spicy relish or chutney. But mostarda’s defining characteristic is that the main spice is either mustard powder or whole mustard seeds.

Do Italians use mustard in cooking?

Instead, it’s fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed or mustard oil. As such, it’s one of the standard condiments served with boiled meats in Northern Italy. Today, it’s also often served as an accompaniment to cheeses or charcuterie.

Do Italians not like ketchup?

Ketchup. Whether it’s for dipping pizza crusts into, or, worse still, putting on pasta, ketchup has no place on an authentic Italian table.

What is mostarda?

France has its moul ardent or moutarde, but MOSTARDA is a totally Italian creation. You’ll find it to be a totally different substance from region to region and also with different fruits used. Simply put, it is a mixture of fresh fruit combined with spices, one of which is mustard.

Where is mostarda fruit made?

Today we go to the left bank of the Po River, in the heart of Lombardy or Lombardia, a region in northern Italy where the city of Cremona nestles. Cremona, a city most noted for the violin making of Guarneri and Stradivari, is also known for making the finest MOSTARDA or agrodolce fruit (sweet and sour) of its kind.

How do you use mostarda in cooking?

I like to put some of the fruit on salad greens with a light dotting of a nice aged Balsamic Vinegar and use it as a salad course. Another way Italians use MOSTARDA is with savory cheeses on a plate at the end of a meal. You can also use it as an appetizer or add it to a salumi plate.

What is mostarda di Mantova?

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)…