Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit and a mustard flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking mustard powder heated in white wine may be used.
While mostarda di Cremona or mostarda cremonese (from Cremona) is made with several kinds of different fruit, mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele Campanine. The original recipe is from Cremona, and the variation is from Mantua, both in Low Lombardy (Bassa lombarda).
An important variation or type of mostarda is mostarda vicentina, which is typical of the town of Vicenza (Veneto); its main difference is its jam-like appearance and the use of one main ingredient: quince (mele cotogne), and also pears.
Other versions include mostarda di Voghera, mostarda siciliana, and mostarda bolognese.
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