Mostarda di frutta (sometime also called mostarda) 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.
Mostarda di Cremona or mostarda cremonese (from Cremona) is made with several kinds 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 speciality of the town of Vicenza (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]
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