Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Fruits / MOSTARDA MANTOVANA

MOSTARDA MANTOVANA

October 9, 2013 By Manu 3 Comments

Mostarda Mantovana

Today’s recipe is a traditional recipe of the Italian region of Lombardy, where I was born.  There are a few different kinds of mostarda, which is not the same as mustard as you may have noticed from the pictures in this post.  The 2 most famous varieties are Mostarda Cremonese (from the town of Cremona) and Mostarda Mantovana (from the town of Mantova).  The main difference is in the fruits used.  While Mostarda Cremonese is made with big pieces of mixed fruits, the Cremona version is usually made with sour green apples called mele Campanine that grow in the area, or with quinces.  Even though making Mostarda takes 4 days, it is a very easy recipe and most of the time is required for the fruits to macerate in the sugar syrup, so do not let that scare you from trying!  Mostarda is a condiment that is generally served alongside Bollito.  It is sweet and spicy at the same time and it tastes amazing.  If you are familiar with Indian cuisine, you could consider it to be like something in between a chutney and a pickle… Mostarda Mantovana is also used in the filling of a very famous and traditional dish from the same town, which I will be sharing with you in my next post!  So, stay tuned and don’t forget to check out all my other Regional Italian recipes here! 😉

Mostarda Mantovana

Mostarda Mantovana
5 from 1 vote
Print

Mostarda Mantovana

How to make a traditional Italian condiment: Mostarda Mantovana.

Course Condiments, Preserves
Cuisine Italian
Prep Time 4 days
Cook Time 30 minutes
Total Time 4 days 30 minutes
Author Manuela Zangara

Ingredients

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

Instructions

  1. Mix the quince slices with the sugar in a pot and let them macerate for 24 hours.
  2. Drain the quince slices from the juice and put the juice on the fire to thicken for 10 minutes. Add it back to the fruit slices, mix and keep aside for 24 hours. Repeat this process the next day and keep aside for 24 hours.
  3. Then boil the fruits together with the juice for a few minutes, until caramelised.
  4. When completely cold, add the mustard essence and transfer in sterilised mason jars.

Recipe Notes

You need to weigh the quinces after peeling and slicing them and keep the ratio of fruits to sugar at 2:1.

Mustard essence/essential oil is not the same as mustard oil, it is much stronger (so much so that in Italy it is usually found in pharmacies). You should be able to find it online.

Mostarda Mantovana

Mostarda Mantovana

Pin It
Share

Related Posts:

  • Dolci Pellegrino
  • GELATINA DI CAFFÈ – COFFEE JELLO
  • TORTELLI DI ZUCCA – PUMPKIN TORTELLI
  • PASTA CON LE SARDE ALLA PALERMITANA
  • CANEDERLI CON SPECK IN BRODO – SPECK CANEDERLI IN BROTH

Filed Under: Fruits, Italian, Regional Italian Dishes Tagged With: condiments, Italian, mostarda, pickles, preserves, Regional Italian dish, spicy, traditional

« CHOCOLATE CHEESECAKE BROWNIES
TORTELLI DI ZUCCA – PUMPKIN TORTELLI »

Comments

  1. Betsy @ Desserts Required says

    October 10, 2013 at 1:23 pm

    These are gorgeous!

    Reply
  2. Lizzy (Good Things) says

    October 10, 2013 at 5:55 pm

    Oh Manuela! Exquisite!

    Reply
  3. PolaM says

    October 20, 2013 at 8:33 am

    Adoro la mostarda! Sembra davvero facile da fare. Prima o poi mi lancio!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement
This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Privacy Policy

Copyright © 2011-2018 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more