Mostarda

{{Short description|Condiment from Italy made of candied fruit and mustard}} {{Italics title}} thumb|''Mostarda di Cremona'' '''''Mostarda''''' (sometimes also called ''mostarda di frutta'') is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup.<ref name="Sinclair 2009 p. 882">{{cite book | last = Sinclair | first = C. | title = Dictionary of Food: International Food and Cooking Terms from A to Z | publisher = Bloomsbury Publishing | year = 2009 | isbn = 978-1-4081-0218-3 | url = https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT882 | access-date = 20 June 2018 | page = 882 }}</ref> 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.<ref>{{cite web |title = Making Mostarda: Using Mustard Oil |author = Kyle Phillips |website = about.com |access-date = 2 March 2014 |url = http://italianfood.about.com/od/saucescondiments/ss/aa121305_7.htm |archive-date = 6 April 2015 |archive-url = https://web.archive.org/web/20150406165729/http://italianfood.about.com/od/saucescondiments/ss/aa121305_7.htm |url-status = dead }}</ref><ref>{{cite web |title = Making Mostarda: Using Powdered Mustard Seed |author = Kyle Phillips |website = about.com |access-date = 2 March 2014 |url = http://italianfood.about.com/od/saucescondiments/ss/aa121305_8.htm |archive-date = 6 April 2015 |archive-url = https://web.archive.org/web/20150406184236/http://italianfood.about.com/od/saucescondiments/ss/aa121305_8.htm |url-status = dead }}</ref>

Traditionally {{lang|it|mostarda}} was served with boiled meats,<ref name="David1999" /> the {{lang|it|bollito misto}}, which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses.

The fruits used can be "apricots, cherries, figs, oranges, peaches, pears, and quince", as well as grape must.{{sfnp|Herbst|Herbst|2013|p=496}}

==Variations== {{lang|it|Mostarda di Cremona}} or {{lang|it|mostarda cremonese}} (from Cremona) is made with several types of fruit, and is the version that typifies {{lang|it|mostarda di frutta}}.<ref name="Ayto2012">{{cite book | author = John Ayto | title = The Diner's Dictionary: Word Origins of Food and Drink | url = https://archive.org/details/dinersdictionary0000ayto | url-access = registration | date = 18 October 2012 | publisher = Oxford University Press | isbn = 978-0-19-964024-9 | page = [https://archive.org/details/dinersdictionary0000ayto/page/238 238] }}</ref>

{{lang|it|Mostarda di Mantova}} (also called {{lang|it|mostarda di mele campanine}} or {{lang|it|mostarda mantovana}}) is made from small, sour green apples called {{lang|it|mele campanine}}.<ref name="Ayto2012" />

Another notable {{lang|it|mostarda}} is {{lang|it|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 ({{lang|it|mele cotogne}}) as its main ingredient.<ref name="David1999">{{cite book | author = Elizabeth David | title = Italian Food | url = https://books.google.com/books?id=W63eu2qfEUIC&pg=PA284 | year = 1999 | publisher = Penguin Books | isbn = 978-0-14-118155-4 | pages = 284–285 }}</ref>

==See also== {{Portal|Italy|Food}} * List of mustard brands

==References== {{Reflist}}

==Sources== {{Commons category}}

{{refbegin}} * {{Cite book |last2=Herbst |first2=Ron |title=The New Food Lover's Companion |title-link=Food Lover's Companion |date=2013 |publisher=Barron's Educational Series Inc. |first1=Sharon Tyler |last1=Herbst |isbn=978-1-4380-9233-1 |edition=5th |location=Naperville, Illinois |lccn=2013008951 |oclc=838195883 |language=en-us }} {{refend}}

Category:Italian cuisine Category:Mustard (condiment) Category:Cremona Category:Mantua Category:Cuisine of Lombardy