What kind of food is mostarda made of?
Mostarda is a traditional Italian condiment made from fruit (both fresh and dried), syrup, and spices, and served with cooked meats, poultry, and charcuterie. Sometimes referred to as mostarda di frutta, or simply mustard fruit, mostarda is basically a spicy relish or chutney.
What’s the best way to make mostarda at home?
In the meantime, prepare the mostarda syrup by bringing to a boil 1½ cups sugar with cinnamon, cloves, 1 tsp.f black peppercorns, ¼ cup vinegar, and ½ cup dry white wine. Let boil for 15 minutes. Add 2 Tbsp. mustard powder, stir and then strain the hot syrup over the cooled peaches in their jars – sterilizing isn’t necessary.
Where was mostarda made in the 17th century?
A permanent fixture on Christmas tables in the northern regions, mostarda was widely available in the 17th century in Vicenza, Mantua, and especially Cremona, the city with which mostarda is now always associated. Beware of possible confusion, though: the name is related to the French moutarde, which refers to mustard.
What’s the difference between mostarda and Moutarde?
Beware of possible confusion, though: the name is related to the French moutarde, which refers to mustard. But mostarda is very different. It’s made with mixed fruit (pears, apples, mandarins, figs, apricots, peaches, and cherries in the basic Cremona recipe), sugar, and mustard essence. And it almost always has a fiery kick.
Where does the mostarda come from in Italy?
Today, it’s also often served as an accompaniment to cheeses or charcuterie . Though you’ll find it from Piemonte on through the Veneto and down into Emilia-Romagna, the best-known mostarda is that from the Lombardy town of Cremona, made with whole fruits that acquire a voluptuous firmness during the preparation.