Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup.[1] 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.[2] [3]
Traditionally Italian: mostarda was served with boiled meats, the Italian: [[bollito misto]], which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses.
Italian: Mostarda di Cremona or Italian: mostarda cremonese (from Cremona) is made with several types of fruit, and is the version that typifies Italian: mostarda di frutta.[4]
Italian: Mostarda di Mantova (also called Italian: mostarda di mele campanine or Italian: mostarda mantovana) is made from small, sour green apples called Italian: [[Campanino|mele campanine]].
Another notable Italian: mostarda is Italian: [[:it:Mostarda vicentina|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 (Italian: mele cotogne) as its main ingredient.[5]
Other versions include Italian: mostarda di Voghera, Italian: mostarda siciliana and Italian: mostarda bolognese.