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Sperlari

Mostarda di Cremona

Mostarda di Cremona

$9.95
$9.95
Oferta Agotado
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Few delicacies in the world are able to trigger a domino effect of misunderstandings quite like Italian mostarda. Although the word sounds similar to the French moutarde and the English mustard, the product it lexically renders has very little to do with those condiments beyond the Alps, where wine, yes, but also vinegar and herbs are added, resulting in a much creamier spread.
Mostarda, by contrast, is made with candied fruits in a syrup flavored with mustard (in seed, powder, oil or essence form), producing a consistency more like a chunky chutney and exuding a hint of sweetness alongside its spicy and acidic notes. It is traditionally served with semi-aged and blue cheeses, like Gorgonzola, or as an accompaniment to roasted or boiled meats. As such, it is especially prevalent around the holidays.

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Customer Reviews

Based on 2 reviews
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L
L.A.
Lovely Mostarda! Some of the best I've ever bought.

These are so hard to find, and they are so wonderfully delicious. This is candied fruit, with a hot mustard after taste. That sounds weird, I know, but if you serve it with a rich meat, the combination is fabulous. I serve these with pork or duck- and it's especially delightful with BBQ pork (when you've made it with a rub - have never tried it with BBQ sauces, though I don't see why it wouldn't be nice on the side of that as well). You can use this anywhere you would use a chutney, basically, because it's really like chutney, but in this beautiful, unusual form. Do be aware the peaches may have pits! I think you'd notice that- but I wanted to mention it. Buon appetito!

S
Silvio Lanaro
Mostarda Sperlari

To eat with boiled meat the MOSTARDA is wonderful

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
L
L.A.
Lovely Mostarda! Some of the best I've ever bought.

These are so hard to find, and they are so wonderfully delicious. This is candied fruit, with a hot mustard after taste. That sounds weird, I know, but if you serve it with a rich meat, the combination is fabulous. I serve these with pork or duck- and it's especially delightful with BBQ pork (when you've made it with a rub - have never tried it with BBQ sauces, though I don't see why it wouldn't be nice on the side of that as well). You can use this anywhere you would use a chutney, basically, because it's really like chutney, but in this beautiful, unusual form. Do be aware the peaches may have pits! I think you'd notice that- but I wanted to mention it. Buon appetito!

S
Silvio Lanaro
Mostarda Sperlari

To eat with boiled meat the MOSTARDA is wonderful