Mostarda is candied fruit or vegetable chopped into fine slices, immerse in a sugar syrup made spicy by the mustard flavoring.
That’s the result of a process which lasts several days.
It’s a typical product linked to the Mantuan farmer customs: it used to be a way of preserving fruits and vegetables during winter time.
Since always used as accompaniment of boiled meat and roasted meat, but it’s excellent as well with mature cheeses or cold cuts.
Mostarda
Mantovana
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Mostarda
Mantovana
Only fresh fruit and vegetables are used. These are picked at just the right moment and are hand cleaned and chopped into fine slices.
Once sliced, the fruit and vegetables are covered with a sugar syrup and left to candy for several days, until an osmotic balance is reached. The fruit releases all the water contained in its fibers and obtains the sugar of the syrup.
A few drops are enough to give the mostarda its typically hot flavor. In time it loses its piquancy but the product does not deteriorate in quality.
To spread the mustard flavor evenly it is best to stir it in a container before serving. Serving small pieces at a time will help enhance the flavor. If the mostarda is too hot it can be emptied into a bowl and left for a few hours.
Mostarda
Mantovana
Mostarda is candied fruit or vegetable chopped into fine slices, immerse in a sugar syrup made spicy by the mustard flavoring.
That’s the result of a process which lasts several days.
It’s a typical product linked to the Mantuan farmer customs: it used to be a way of preserving fruits and vegetables during winter time.
Since always used as accompaniment of boiled meat and roasted meat, but it’s excellent as well with mature cheeses or cold cuts.
Mostarda mantovana
FRUIT: Only fresh fruit and vegetables are used. These are picked at just the right moment and are hand cleaned and chopped into fine slices.
SUGAR: Once sliced, the fruit and vegetables are covered with a sugar syrup and left to candy for several days, until an osmotic balance is reached. The fruit releases all the water contained in its fibers and obtains the sugar of the syrup.
MUSTARD FLAVORING: A few drops are enough to give the mostarda its typically hot flavor. In time it loses its piquancy but the product does not deteriorate in quality.
RECCOMENDATIONS: To spread the mustard flavor evenly it is best to stir it in a container before serving. Serving small pieces at a time will help enhance the flavor. If the mostarda is too hot it can be emptied into a bowl and left for a few hours.
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