mostarda

{{Short description|Condiment from Italy made of candied fruit and mustard}}

File:Sapori mantovani - La mostarda di frutta.jpg

Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup.{{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

}} 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.{{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

}}{{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

}}

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

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}}.{{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]

}}

{{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}}.

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.{{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

}}

Other versions include {{lang|it|mostarda di Voghera}}, {{lang|it|mostarda siciliana}} and {{lang|it|mostarda bolognese}}.{{Cn|date=March 2021}}