The habit of cooking Italian mustard during the summer time in Mantua is ancient and still very common.
It arises from the instinctive desire to give fruits and vegetables a longer life and offers us an original version of these precious products from the nature

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.