Mustards: 5 pairings not to miss.

Mostarda is a beloved gastronomic product, especially popular in northern Italy and Tuscany. In reality, there are numerous recipes that involve the use of different ingredients and vary according to the production area. In general, however, mostarda is made up of fruit, sugar, and mustard essence which is usually particularly spicy.

The same term mostarda is often ambiguous because, in addition to referring to this particular preparation, it also refers to the terms used in French and English to indicate mustard, namely "moûtarde" and "mustard". Mostarda makes its first appearance in northern Italy in the 17th century, especially in some cities like Vicenza, Mantova, and Cremona. It is no coincidence that these are the cities that boast the most enduring and beloved production of mostarda in Italy.

MOSTARDE: THE MOST FAMOUS ONES

The types of mostarda are actually numerous, but the main ones are essentially three: mostarda di Cremona, di Vicenza, and di Mantova. Mostarda di Cremona is made with fruit, mustard essence, sugar, and whole candied fruit pieces (here you will find sweet mostardas). Mostarda di Vicenza, on the other hand, is produced using finely chopped fruit, while Mantova's, which is perhaps the most famous and ancient, is typically made with quinces, mustard oil, and sugar (here you will find savory mostardas).

HOW TO CONSUME MOSTARDA? 5 PAIRINGS NOT TO BE MISSED

Mostarda, contrary to what one might think, is not suitable to be consumed only with cheeses. However, the combination with cheese is absolutely winning! The classic Mantova mostarda is truly heavenly when paired with aged cheeses with granular texture, such as the timeless Grana Padano and Parmigiano Reggiano, but also rarer and more unique cheeses like Bagoss di Bagolino, a mountain cheese whose peculiarity is the presence of saffron in the paste.

Mostarda is also great with cold cuts, especially those with a sweet and delicate flavor that strongly contrasts with the strong and spicy taste of mostarda, thus creating a true poetry in every single bite. Ideal for composing this symphony of flavors are some of the excellences of Italian gastronomy such as prosciutto Crudo di Parma or Culatello di Zibello.

Moreover, mostarda is also suitable for enriching all those meat-based preparations found in the regional cuisine of northern Italy, such as stuffing in roasts, mixed boiled meats, or cotechino. However, one can also opt for pairings that might seem, to many, a bit daring: absolutely to be tried is the mostarda mantovana made of quinces with vanilla or fiordilatte ice cream.

The many varieties of mostarda differ in consistency, ingredients, and thus also in flavor: this characteristic allows all gourmet cooking lovers to find the taste that best meets their culinary needs. A red onion mostarda, for example, is perfect for a great risotto enriched with crescenza and camembert. A fig mostarda, on the other hand, pairs perfectly with salami and also with blue cheeses. An orange mostarda is ideally paired with the legendary Blu 61 from Casearia Carpenedo, while a taggiasche olive mostarda is perfect to combine with a good pecorino cheese.

In short, mostarda is a product that will allow you to unleash your imagination in the kitchen! Because you know, sometimes it’s the details that make an experience unforgettable, especially in the kitchen.

Ilaria Chesini