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Mostarda is derived from a very old country Christmas recipe. 17th century rural families prepared a special flour, mustard, vinegar, candied fruit and wine must dressing (wine must is how the recipe adopted the name mostarda). Lazzaris Fruit Mostarda is produced using a variety of whole fruits. Dipped in sugar and glucose syrup and pure mustard oil, its characteristic taste allows it to be enjoyed on its own; as an excellent dessert; as well as being a first-class accompaniment to a number of dishes.
Although mostarda was only originally conceived to enrich meals during the Christmas holidays, it has been put on the table for decades now, throughout the whole year, combined with traditional recipes and accompanying new dishes.Customers most agreed on the following attributes:
from Richmond VA on 1/9/2008
Comments about Mostarda with Whole Fruit:
We've looked all over the country for Mostarda di Cremona, and this is the only one we've found that compares to any we've had in Italy. Most commercial brands available in the US are just sweet, with no mustard kick. This brand delivers! Mostarda is great with a bit of Parmesan and bread, or with meat and cheese. We only wish the jar was larger!
from Palm Springs CA on 12/13/2007
Comments about Mostarda with Whole Fruit:
I have not decided WHAT to do with this yet. It will really open your sinuses it is so hot with mustard oil. One reviewer soaked it in water to remove some of the heat. Will try that and use it sparingly to make a Waldorf salad pop. Would like ideas from others. It should be good with meat. As a surprise garnish? Perhaps over Christmas fruit cake? It will certainly warm up Santa.
from Pacifica, CA on 12/1/2007
Comments about Mostarda with Whole Fruit:
Serve this with Italian cheeses, and glass of prosecco and presto - you're in a Tuscan vineyard. The presentation is beautiful and the flavor is superb.
[1 of 1 customers found this review helpful]
Comments about Mostarda with Whole Fruit:
I had this condiment at Kuletos in San Francisco as a garnish to duck. I was taken with the delicate stained glass look of it- it's gorgeous, and it has a marvelous taste. [...] Let me just say that I soak the mostarda overnight in water, to make it a little less spicy. I don't know what they did at Kuletos, or if they used another brand, but this mostarda is MUCH "hotter". I prefer it more mild- but the good news is that soaking it (change the water a couple of times) will gentle it out for you. Try it with pork (chops, ham, good sausage), duck, and even chicken or turkey. It's a really unusual garnish- spicy and sweet. I can't imagine eating it on its own though. I like it sliced very thinly and eaten with a bite of meat. I find it pretty overwhelming otherwise. But if you like a sweet-spicy taste, you will love this- and it's very very pretty. From the [...] picture you can't really see how beautiful the whole fruits are in their colorful preserved (and very firm) state. There are also slices of orange.