Mostarda di frutta (sometime also called only mostarda) is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.
Another noble mostarda is mostarda vicentina, which is a speciality of the town of Vicenza (Veneto); it is characterized by a jam-like consistency and the use of quince (mele cotogne) as its main ingredient.
Other versions include mostarda di Voghera, mostarda siciliana, and mostarda bolognese.
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- Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 882. ISBN 978-1-4081-0218-3. Retrieved 20 June 2018.
- Kyle Phillips. "Making Mostarda: Using Mustard Oil". about.com. Retrieved 2 March 2014.
- Kyle Phillips. "Making Mostarda: Using Powdered Mustard Seed". about.com. Retrieved 2 March 2014.
- Elizabeth David (1999). Italian Food. Penguin Books. pp. 284–285. ISBN 978-0-14-118155-4.
- John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 238. ISBN 978-0-19-964024-9.
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