Mostarda Mantovana

Add something extra to your meals with Mostarda Mantovana. This traditional Italian condiment brings a zesty sweetness and a subtle spice that pairs perfectly with your favourite dishes.

Mostarda Mantovana is a traditional Italian condiment from the region of Lombardy, where I was born and raised.

While there are several varieties of mostarda in Italy, the two most famous are Mostarda Cremonese from Cremona and Mostarda Mantovana from Mantova. The Cremona version is made with sour green apples called mele Campanine, a local variety grown in that area, while the Mantovan style uses quinces as its base fruit.

Though I didn’t grow up with Mostarda Mantovana in my own family kitchen, I’ve always been drawn to its bold, sweet-and-spicy flavour.

It’s a condiment often paired with rich, boiled meats like Bollito, or enjoyed with cheeses. The tangy sweetness of the quinces, combined with the sharpness of the mustard essence, makes this a standout recipe from Lombardy.

I know, I know. You might look at the recipe and think, “Four days?” It’s worth every bit of patience. The process is straightforward, and most of the time is just letting the fruit soak up the sugar syrup. When finished, you’ll have a condiment that balances sweet, spicy, and tangy notes perfectly. Trust me, it’s worth the wait!

For more delicious Italian recipes, check out Manu’s Regional Italian Recipes.

How to Make Mostarda Mantovana

Step 1: Combine the quince slices with the sugar in a pot. Allow them to macerate for 24 hours.

Step 2: Drain the quince slices from the juice and bring the juice to a simmer for 10 minutes. Once thickened, remove from the heat, pour it back over the fruit slices, mix well, and set aside for another 24 hours. Repeat this process the following day and set aside for an additional 24 hours.

Step 3: Boil the fruit slices with the juice for a few minutes, until the mixture becomes caramelised.

Step 4: Allow the mixture to cool completely. Once cooled, add the mustard essence and transfer the contents into sterilised mason jars.

Extra Help from the Kitchen

Use Room Temperature Quinces – Using quinces at room temperature rather than cold from the fridge will help them macerate more easily in the sugar, leading to a smoother syrup.

Check the Thickness of the Syrup – Before adding it back to the quinces, test the syrup’s thickness by dipping a spoon into it. It should coat the back of the spoon but not be too thick or syrupy.

Keep the Fruit Evenly Distributed – When letting the quinces rest in the syrup, make sure they are evenly coated. Stir occasionally to ensure the fruit absorbs all the syrup evenly.

Seal Jars While Still Warm – After filling the jars, seal them while the mostarda is still warm to create a vacuum seal, which will help preserve the condiment for longer.

Variations and Twists

Apple and Pear Mostarda – Replace the quinces with a mix of apples and pears for a milder, fruitier taste. The apples add sweetness, and the pears provide a softer texture.

Citrus Zest Mostarda – Add the zest of an orange or lemon to the syrup. The zest brightens the flavour and gives the mostarda a fresh twist.

Ginger-Spiced Mostarda – Infuse the syrup with a small piece of fresh ginger while simmering. The ginger adds warmth and depth, balancing the mustard essence.

Honey-Sweetened Mostarda – Use honey instead of sugar to sweeten the syrup. The honey adds a floral flavour that pairs well with cheeses and meats.

Spicy Mostarda Mantovana – Add a pinch of cayenne pepper or chili flakes to the syrup. This adds heat, making the mostarda perfect for pairing with rich dishes.

Storage and Shelf Life

Store Quince Mostarda in clean, sterilised mason jars in a cool, dark place. It will last for up to 6 months when unopened.

Once opened, keep it refrigerated in an airtight container and use within 1 month. For the best flavour, allow it to rest for a few days before serving. Be sure to cool the syrup before transferring it to jars to prevent condensation inside.

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Mostarda Mantovana Recipe

Add something extra to your meals with Mostarda Mantovana. This traditional Italian condiment brings a zesty sweetness and a subtle spice that pairs perfectly with your favourite dishes.

Course: Condiments, Preserves

Cuisine: Italian

Prep Time: 4 days

Cook Time: 30 minutes

Total Time: 4 days 30 minutes

Author: Manuela Zangara

Ingredients

• 500 g – 1.1 lbs quince – peeled, cored, and thinly sliced
• 250 g – 0.55 lbs sugar
• 6-7 drops mustard essence / mustard essential oil

Instructions

1. Combine the quince slices with the sugar in a pot. Allow them to macerate for 24 hours.
2. Drain the quince slices from the juice and bring the juice to a simmer for 10 minutes. Once thickened, remove from the heat, pour it back over the fruit slices, mix well, and set aside for another 24 hours. Repeat this process the following day and set aside for an additional 24 hours.
3. Boil the fruit slices with the juice for a few minutes, until the mixture becomes caramelised.
4. Allow the mixture to cool completely. Once cooled, add the mustard essence and transfer the contents into sterilised mason jars.

Recipe Notes

• After peeling and slicing the quinces, be sure to weigh them. Maintain a 2:1 ratio of fruit to sugar.
• Note that mustard essence or essential oil is different from mustard oil. It’s much more concentrated and is typically found in pharmacies in Italy. You can usually find it online.