Fruit mustard prepared with different fruits sweet and spicy. To pair with half-ripened or blue cheese, formaggio di fossa, toma and robiola cheese, red meat.
Ideal as a combination with boiled meats, roasts, semi-seasoned cheeses or on bread.
The “mustard” is known since 1288, when the expression “mustum ardens” appears in a French manuscript to define the must or wine, “set on fire (ardens)” by adding flour of mustard seeds: this mixture allowed to better preserve fruits. The diffusion of “mostarda” in Italy spread just from the XVI century onwards, as a Christmas dish especially. Prepariamo questa mostarda con frutti misti interi.