To prepare a good mantuan mustard beside excellent fruit and vegetable you need few ingredients but the most important is time. One day is not enough and you also need a lot of patience. You need to wait that every single production step ends naturally, that the sugar added to the fruit melts slowly and wraps each piece of fruit for many hours. You need to separate liquid from the fruit and make it boiling four times for several hours.
During each boiling phase you need to verify the consistency and color change and pouring the syrup over the fruit that absorbs its sweetness and slowly softens with it.
At the end of this process, you need to wait until the Mostarda cools down and mix for long while adding mustard essence. You need to wait again until every single slice of fruit or vegetable has reached the requested hotness.
When finally the Mantuan mustard reaches the tables, it becomes a perfect complement to boiled and roasted meat, but it is the protagonist with cheeses.
Any kind of cheese, aged or fresh, savory or sweet, vaccine or goat, find an appropriate combining with the different spicy tastes of Mostarda.
It is the most classic and popular Mantuan MOSTARDA, the key ingredient in pumpkin tortelli.
It always matches boiled meat and cheeses such as Grana Padano, Castelmagno and Pecorino romano.
This is the most appreciated by those who love traditional MOSTARDA. Beside meat and cold cuts, it can be served with Parmesan, Asiago, Bagos, Comté.
This impervious compact and smelling fruit becomes an intense flavoring mostarda. Great with Culatello, soft cheeses, Mascarpone, Ricotta, Stracchino.
Apple and pumpkin, a fortunate meeting that creates a chromatically rich and pleasant MOSTARDA. To taste with Tome Piemontese, Taleggio, smoked cheeses.
Humble, soft and mellow protagonist of Mantuan kitchen, this mostarda is perfect with Taleggio, Crescenza cheese, blue cheese.
The crispy slices that , one after the other, whet your appetite, can be enjoyed with Ubriaco, aged Bazzotto, goat’s cheese, boiled and roasted meat.
This colorless and tasteless fruit gives us a refined and pleasant taste, perfect with aromatic Cheeses, Provole, Bitto, BRA.
Its fresh and intriguing taste together with its tempting slices emphasize fresh cheeses, Murazzano, cow’s milk Caciotta, Mozzarella. It could also be an unusual pairing with Sbrisolona.
Its mild taste and its bright color enrich semi aged cheeses, Montasio, Asiago, Brie.
The shiny appearance and firm flavor will surprise lovers of classic MOSTARDA. Special pairing with aged cheeses, Pecorino, Caciotta Toscana and cold cuts.
Amazing. Whole fruits are soft with a juicy and spicy heart. A delicious combining with Salame or with fresh and blue cheeses, Burrata, Mascarpone.
The new interpretation of a classic recipe claim to surprise. It easily exalts Parmesan, mixed milk Ricotta, ice-creams.
Only the small hard and juicy fruits, create a unique taste, to join with aged and semi aged cheeses, Castelmagno.
Even if it arouses mistrust, those who bravely taste the red onion mostarda become enthusiastic admirers. It is suggested with meat and fresh cheeses or you can try it as an ingredient for an alternative risotto.
This is the most versatile mostarda. Hard to find a cheese that is unsuitable to pair with it. In particular we suggest Asiago, Fontina, Provolone, Gorgonzola.
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