Mostarda di Cremona

Mostarda di Cremona (fruits confits à la moutarde)

What it is

The name is older than mustard the condiment: medieval mostum ardens, burning must, was grape must spiked with ground seed to stop it fermenting. Cremona kept the fruit, swapped the must for sugar syrup, and adds mustard essence drop by drop — a few drops flavour a whole jar.

In the kitchen

Serve it in small pieces beside bollito misto or a hard aged cheese, never spread — the heat is volatile and arrives late, in the nose rather than the mouth. Two candied cherries per plate is a portion.

Goes with

Parmesan Gorgonzola piccante Quince Pear Beef Pork Grana Padano Mustard seed

Also used with

Cotechino

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