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Mostarda
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Apple or pear "mostarda" is one of the most typical products in the "Virgilian" cuisine. It is an essential base for preparing pumpkin "tortelli", which are an emblem of the Mantuan cuisine.
The word "mostarda", which indicates a spiced jam, derives from the Latin expression "mustum ardens", a piquant preparation in which ground mustard seeds are used.
Mostarda is historically connected to the Mantuan cuisine, initially as a luxury product: in fact the first mention of it is in Gonzaga documents, which testify its presence at the table of the Lords of Mantua. At that time it was the "speziali" (chemists) who had the task of preparing this delicacy, which together with marmalades and jams was preserved in "albarelli", small or medium-sized, earthenware or glass vases.
With the passing of time, "mostarda" has lost its role of exclusivity, thanks to the increased availability of sugar and mustard, and it has become a popular food, which even goes with the humble pumpkin. As often happens, the recipe for preparing "mostarda" varies from zone to zone and from family to family. The basic ingredients are under-ripe apples or pears (preferably campanine or quince apples), sugar and liquid mustard.
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