Mostarda (Mustard) di Cremona Frutta Mista

guido · Site Admin Joined: Oct 18, 2004 Posts: 377 Location: Italy

An unusual specialty originating in Cremona, in the Lombardia region of Italy, traditional Mostarda is a mixture of whole fruits preserved in simple syrup and mustard oil. Its origin goes back to the honey, mustard, oil and vinegar condiments of the Roman Empire most likely originating from the need to preserve fruit.
During the middle age and renaissance, sweeteners were hard to come by and consequently prized; dishes that made lavish use of them were primarily enjoyed by the aristocracy. Mostarda of the kind made in Cremona, with its sweetness and its lasciviously voluptuous appearance, would have been perfect in this role. What, you wonder, do Italians call the condiment known as mustard in the English-speaking world? Senape.

While it has the taste and sweetness of citrus fruits, Mostarda also contains mustard oil, which accounts for its "kick". This Mostarda is made with orange, tangerine, pear, apricot, cherries, citron and figs, and has a sweet, yet slightly spicy twist. It is traditionally served with a variety of foods such as cold boiled meats, hams and pork loin, roasted turkey, leg of lamb, cheeses and game. Used much the same way as chutney.

If you visit a well stocked delicatessen you will likely find commercially prepared mostarda di Cremona on the shelves. Be forewarned; since many non-Cremonesi like the idea of mustardy hotness much better than the actuality, commercial mostarda is generally toned down.
Sperlari, a well known brand in Italy (and i guess they export worldwide) has two kinds of Mostarda di Cremona: The mild and the regular.
Personally i like the mild more with white meat (veal turkey chiken and pork) while the regular one is best with red meat.

Making Mostarda di Cremona at home is a quite easy but long process.
For the braves, i'll put a recipe online as soon as i can find the best method.

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In vino veritas!

Kate · Posted: Sun Nov 20, 2005 7:26 pm Post subject:

I love this stuff! At first when I smelled it I cringed, but with roast chicken it was sooooooo good! Now I'm sorry I didn't have Guido bring some over with him last time. I'll put it on my shopping list for my trip there in May.
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A closed mouth gathers no feet.