Mustard prepared with diced mixed candied fruits, characterized by a sweet and spicy flavor with vaguely balsamic notes. It is ideal to be matched with main courses of red meats or with blue or medium seasoned cheese.
Ideal to pair with meat especially boiled and roasted. Try it also with aged cheeses.
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.
