Many types of mustard for many types of pairings at the table

Why are there so many types of mostarda in Italy? Mostarda is a delicious, smooth sauce with pieces of fruit in small, medium, or large sizes, depending on the producer's preference. It’s also up to the producer to decide how much mustard to add, making the flavor either mildly or strongly spicy. It stimulates the palate in an instant of pure indulgence.

On our website, you can purchase the most famous varieties, all containing healthy and natural ingredients: Pedrazzoli family mostarda, in the Cremonese style with selected mixed fruit pieces, and those chosen from Fontana’s 100% organic production: kiwi and apple mostarda, pumpkin and onion, and finally, not for taste but by convention, the apple and dried plum mostarda.

The sauce is made with mustard seed flour blended in wine must and various added flavorings. You can find it in many regions across the country. Depending on the location and the producer, the recipe and ingredients change, reflecting the local culture, hence the great variety.

What sweet or savory pairings can we create to delight our palates?

Traditionally, mostardas are served between courses or paired with cheeses and cured meats. They are excellent with meats, fantastic with boiled dishes, and delicious with cheeses and charcuterie.

Pedrazzoli’s Cremonese-style mostarda (mixed fruit) is versatile, pairing beautifully with cured meats such as Cotechino and Zampone, and even with Ferrara’s Salama da Sugo. It’s also great with firm cheeses like sweet Provolone DOP, Monte Veronese, and Asiago.

Kiwi and apple mostarda pairs with firm cheeses like Monte Veronese, Caciocavallo, and crumbly cheeses like Castelmagno. Try it with a sweet, crumbly Sbrisolona cake from Mantua.

Pumpkin and onion mostarda, with its sweet and spicy flavor, pairs well with roasts and cheeses like Grana Padano, Parmigiano Reggiano, Asiago, Monte Veronese, and pecorino-goat cheeses such as Castelmagno, Pecorino di Fossa, or Pienza. You can also use it to fill pasta, as in our recipe: ravioli stuffed with pumpkin and onion mostarda with fresh pecorino.

Apple and dried plum mostarda pairs well with cheeses soaked in Recioto or Ripasso della Valpolicella and smoked cured meats such as South Tyrolean Speck or Ferrara’s Salama da Sugo. Thanks to its sweet plum aroma, we also suggest trying it with cream-based ice cream.

Now buy and experiment with the most creative combinations of foods and mostardas, and send us your impressions!

Fabio De Vecchi