Many types of mustard for various table pairings.

Why are there so many types of mostarde in Italy? Mostarda is a delicious soft sauce with pieces of fruit of small, medium, or large size, at the discretion of the producer. It is also up to the producer to add a more or less significant amount of mustard to give the mix a more or less spicy flavor. It can tantalize the palate in an immediate moment of pure indulgence.

On our website, you can purchase the most famous types, which obviously contain healthy and natural ingredients: the mostarda from the Pedrazzoli family, in the style of Cremona with selected mixed fruit pieces and those chosen from the production of Fontana which is 100% organic: the mostarda kiwi and apples, the one of pumpkin and onion, and lastly, not for flavor but for convention, the mostarda apples and dried plums.

The sauce is made from ground mustard seeds blended in wine must with various added flavors. It can be found in various regions of the country. Depending on the place and the producer, the recipe and ingredients change and tend to express the culture of the territory, which is why there is such a significant variety.

What can we pair with sweet or savory to delight our palate?

Tradition has it that mostarde are served between courses, or paired with cheeses and cured meats. They are excellent with meats, fabulous with boiled dishes, and tasty with cheeses and cured meats.

The Pedrazzoli mostarda in Cremonese style (mixed fruit) has a versatile nature, enjoyed with cured meats like Cotechino and Zampone and, why not, also with Salama da Sugo from Ferrara; with firm-textured cheeses: excellent with DOP sweet provolone, Monte Veronese, and Asiago.

The kiwi and apple mostarda pairs well with firm-textured cheeses like Monte Veronese, Caciocavallo, and crumbly cheeses like Castelmagno. It can also be matched with a crumbly and sweet Sbrisolona from Mantova.

The pumpkin and onion mostarda, sweet and spicy in taste, complements roasts and cheeses such as Grana Padano, Parmigiano Reggiano, Asiago, Monte Veronese, and pecorino-caprino cheeses like Castelmagno, pecorino di Fossa, or Pienza. It can be used to fill pasta, as in our recipe: ravioli filled with pumpkin and onion mostarda with fresh pecorino.

The apples and dried plums mostarda is enjoyed with drunken cheeses with Recioto or Ripasso from Valpolicella and smoked cured meats like Alto Adige Speck or Salama da Sugo from Ferrara. Thanks to its sweet plum aroma, we invite you to try it with cream ice cream.

Now purchase and experiment with the most imaginative combinations of foods and mostarde, and then send us your impressions!

Fabio De Vecchi