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By Antonio Carluccio and Priscilla Carluccio
Published 1997
This speciality of the city of Cremona in Lombardy consists of fruit, such as cherries, pears, figs and apricots, candied for a long time in a heavy sugar syrup flavoured with essence of mustard. The result is very piquant fruit used to accompany boiled meat like capon and Bollito Misto.
In Veneto there is another version of mostarda in which the fruit is minced together, resulting in a paste which is used in the same way. The mostarda made in Piedmont has a totally different use and is made in a different way (see Cotogna).
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