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Mostardas originated in the 17th century when farming families prepared a special flour, mustard, vinegar, candied fruit and wine must dressing (wine must is how the recipe adopted the name mostarda) for their holiday celebrations. Modern mostarda is made from quince, sugar, candied fruit and mustard oil. Modern variations include: Veneta Mostarda, Mantova Mostarda, and Fruit (or Cremona) Mostarda.
- Apricot sauce (salsa): Ideal with cold cuts and game or on buttered toast.
- Pear Sauce: perfect with Parmesan and Grana Padano or any aged, robust cheese.
- Orange Sauce: a combination of orange varieties and pure quality mustard oil; its sweet and sour taste is a perfect partner for roast duck, chicken, game and fresh, creamy cheeses.
- Fig Sauce: the fig has been used over the years to embellish simple dishes or adorn aristocratic recipes. An excellent accompaniment to game, hams and fresh or slightly mature cheeses.
- Varieties sold separately.
from New Jersey on 4/29/2008
Comments about Fruited Mustard Sauces:
First tasted the orange & fig flavors in Tuscany and brought home a jar. So glad I can find these here. All flavors are great but my favorites are the fig and pear. Fabulous accompanyment for cheeses. Wish there were larger jars to order!
from Redwood City, CA on 2/27/2008
Comments about Fruited Mustard Sauces:
This is the most flavorful product in the WORLD!! Serve it with fresh mozzarella for breakfast and you will swear you are in Venice, Italy. As soon as it's in stock, I am buying ALL of it!