Dish

Mostarda

Fruit and mustard relish

Mostarda is a traditional Italian condiment that is typically served with boiled meats and cheeses. It is made by cooking fruit (usually quince, pear, or cherry) in a sugar syrup until it becomes soft and translucent. The fruit is then mixed with mustard oil and spices like cinnamon, cloves, and nutmeg, which give it a sweet and spicy flavor. Mostarda is a versatile condiment that can be used as a topping for crostini, sandwiches, and grilled meats, or as a side dish for cheese plates and charcuterie boards.

European cuisine› Mediterranean cuisine› Italian cuisine

Relish

Origins and history

Mostarda has been around since the Middle Ages, when it was used as a way to preserve fruit. Over time, the recipe evolved to include mustard oil and spices, which gave it a unique flavor. Today, mostarda is a beloved condiment that is served in homes and restaurants throughout Italy and the Italian diaspora.

Dietary considerations

Mostarda is vegan and gluten-free, but it is high in sugar due to the fruit and sugar syrup. It is also very spicy, so it may not be suitable for those with sensitive palates or digestive issues.

Variations

There are many variations of mostarda, with some recipes calling for additional ingredients like honey, vinegar, or wine. Some people also use different fruits like figs, apricots, or oranges. The level of spiciness can also be adjusted by using more or less mustard oil.

Presentation and garnishing

Mostarda is typically served in a small bowl or ramekin, with the fruit and syrup arranged on top. It can be garnished with fresh herbs like thyme or rosemary. To make it look more visually appealing, you can arrange the fruit in a fan pattern or use a cookie cutter to cut it into shapes.

Tips & Tricks

To make mostarda less spicy, you can use less mustard oil or omit it altogether. To make it more flavorful, you can add additional spices like cardamom, ginger, or black pepper.

Side-dishes

Mostarda is typically served as a side dish for boiled meats and cheeses, but it can also be used as a topping for crostini, sandwiches, and grilled meats. It pairs well with crusty bread, crackers, and other Italian side dishes.