Open Access Articles- Top Results for Mostarda


Mostarda di Cremona

Mostarda di frutta (sometime also called only mostarda) is an Italian condiment made of candied fruit and a mustard-flavoured syrup. 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.[1][2]

Traditionally mostarda was served with boiled meats,[3] 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 different fruit, and is the version that typifies mostarda di frutta.[4]

Mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele Campanine.[4]

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.[3]

Other versions include mostarda di Voghera, mostarda siciliana, and mostarda bolognese.

See also


  1. Kyle Phillips. "Making Mostarda: Using Mustard Oil". Retrieved 2014-03-02. 
  2. Kyle Phillips. "Making Mostarda: Using Powdered Mustard Seed". Retrieved 2014-03-02. 
  3. 3.0 3.1 Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN 978-0-14-118155-4. 
  4. 4.0 4.1 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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