Mostarda

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.

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.^[5]

Mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele campanine.^[5]

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]}

References

^ 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.
^ Kyle Phillips. "Making Mostarda: Using Mustard Oil". about.com. Archived from the original on 6 April 2015. Retrieved 2 March 2014.
^ Kyle Phillips. "Making Mostarda: Using Powdered Mustard Seed". about.com. Archived from the original on 6 April 2015. Retrieved 2 March 2014.
^ ^a ^b Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN 978-0-14-118155-4.
^ ^a ^b 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.

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[Sinclair_2009_p._882-1] 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.

[David1999-4] Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN 978-0-14-118155-4.

[Ayto2012-5] 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.

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v t e Lombard cuisine
Pasta, porridge and rice dishes	Agnolini Casoncelli Pavese agnolotti Pizzoccheri Polenta Risotto Strozzapreti Tortelli Tortelli cremaschi Tortello amaro di Castel Goffredo
Meat, sausage and soup dishes	Bollito misto Bruscitti Cassoeula Cotechino Luganega Mondeghili Ossobuco Pancotto Veal Milanese Zuppa pavese
Cheeses	Bel Paese Bitto Formai de Mut dell'Alta Valle Brembana Grana Padano Gorgonzola Mascarpone Quartirolo Lombardo Raspadüra Robiola Rosa Camuna Salva Silter Stracchino Taleggio Valtellina Casera
Breads, salumi and condiments	Bisciola Bresaola Michetta Mostarda
Beverages	Amaretto Barbajada Braulio Fernet-Branca Pirlo Ramazzotti Vespetrò
Wines	Ca' del Bosco Franciacorta DOCG Lombardia
Pastry and desserts	Amaretti di Saronno Colomba di Pasqua Mostaccino Nocciolini di Canzo Pan meino Panettone Spongarda Torta Bertolina Torta delle rose Torta paesana Turrón Veneziana

Variations

See also

References