which are the most famous and how are they used?


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There mustard It is one of the oldest preserves in Italy and also one of the most widespread. Often it is confused with mustard because the terms are mistakenly used as synonyms, but in reality they are two different products: mustard, in fact, It was born as a method for preserving fruit and in fact it is fruit-based, even if it can sometimes contain traces of mustard.

Today it has evolved, becoming a refined accompaniment for cheeses and cured meatsbut it is still used as tradition dictates to enrich a whole series of dishes, especially boiled meats, cotechino and capon. Widespread throughout central and northern Italy, mustard can be prepared at homealthough it is difficult to establish a unique recipe.

Like all traditional preparations, in fact, over the centuries Dozens of variations of the same recipe have spreadsome more conventional and others more innovative. Today we tell you some of the most famous Italian mustards and we also give you some advice on how to best use them in the kitchen.

1. Cremona Mustard

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Among all the Italian mustards, the Cremona mustard it is undoubtedly the queen; when you think of this preserve you automatically think of the typical preserve of the Lombard city. It is considered the most traditional and is prepared with assorted fruits that include apples (often quinces, but this is not a fixed rule), pears, mandarins, figs, citron and cherries candied whole or in pieces and inserted into a sugar and glucose syrup which, in this case, is added without the essence of mustard. Cremona mustard has earned a certain fame for its quality and its distinctive flavour, which has become a true synonym of the Christmas period, when by tradition It is served with the iconic boiled meats. In terms of flavour it also tastes very good accompanied with cheeses.

Mantua Mustard

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Can a recipe from the same region be different between two cities that are less than 100 kilometers apart? Yes, if the recipe is mustard. Mantua mustard has become as famous as the one from Cremona, and yet despite their geographical proximity the two recipes could not be more different. In this case, tradition dictates that the fruits used are bell apples (a small, intensely flavoured local variety) or quince pearsnot candied but cooked for a long time and then immersed in a sugary syrup. The other big difference is that in the Mantua mustard it is mustard essence added and for this in terms of flavour it is more pungentwith a particular balance between sweetness and spiciness. It is used for accompany boiled meat and cheeses or in traditional recipes such as Pumpkin tortelli stuffed with pear mustardbut lately it has been increasingly loved by chefs in combination with fish-based dishes or in even more daring and creative recipes.

3. Vicenza mustard

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Photo by bur.regione.veneto.it

Less known than its famous neighbors, the Vicenza mustard It is a typical product of the province of Vicenza and is the creamiest among all the Italian mustards. In this case, in fact, the quinces and the Venetian pearsand (a particular local variety) at the base of the recipe are blended and only at the last moment are small candied pieces added. In this case too, mustard is present and its spiciness, combined with the sweetness of the pears, offers as a result a preserves with a particularly refined flavour. For Vicenza, mustard is much more than a gastronomic treasure, but a true part of the local tradition, a symbol of the territory which is therefore used in many ways, both in classic combinations with meat and cheese, both in modern culinary trends.

4. Bolognese mustard

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If you prefer very spicy flavours, Bolognese mustard is ideal for you. Equally famous as the other variants in terms of fame, the typical mustard of Bologna is the preserve with the densest consistency and with the greatest quantity of ingredients: it is usually prepared with quinces, pears, dried plums (but the fruits vary according to the season) combined with peeled almonds, sultanas, cinnamon and lemon peel, all macerated in sugar. In Bologna it is used above all for fill tarts, donuts and typical sweets like the St. Joseph’s ravioli.

5. Piedmontese cogna mustard

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Worth a mention is the cogna mustarda truly unique and very ancient Piedmontese preserve, dating back to the Middle Ages. It is the sweetest of all Italian mustards because inside, together with traditional fruits of this recipe such as quinces, pears, plums and figs, it contains a special ingredient: theblack grapeswhich gives the preserve a particular cooked must flavour. The fruit is combined with walnuts, hazelnuts, orange and lemon peel, partly melts during cooking and partly remains in pieces, obtaining a preserve with a consistency similar to jam. Cognà is used for accompany boiled meatsincluding the Piedmontese mixed boiled meatscheeses and polenta, but also spread on bread just like jam.

6. Tuscan mustard

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Tuscany also boasts a good tradition in the field of mustards, which were widely used in the Medici era at the banquets of the great lords of the region. Tuscan mustardjust like the Piedmontese one, is one of a kind: in fact, it is made not only with white and black grapes, apples and pears, but with candied citron and above all Holy Winea local specialty that gives a unique taste and aroma. An additional boost of flavour is given by the addition of mustard and cinnamon powder, which add a truly particular spicy and tangy touch that is at its best when paired with boiled meats, roasts, pork and red meats in general.

Sicilian mustards

Mostarda is widely used as a traditional recipe in central and northern Italy, but this does not mean that it does not exist in the south of the peninsula. The most particular ones are the Sicilian mustardswhich stand out in the panorama of Italian mustards precisely for their originality. The best known is the grape mustarda pudding-like compote made with concentrated grape must, enriched with citrus peel, almonds and spices such as cinnamon and cloves. The result is a sweet and spicy condiment, used especially during the holidays in combination with aged cheeses or with typical island sweets.

Also noteworthy is an original mustard made with prickly pears, a fruit with excellent propertiesvery good and widespread in Sicily and has become representative of the region. Sweet and slightly spicy, prickly pear mustard is very sweet and slightly spicy due to the addition of cinnamon, and It pairs perfectly with aged cheeses. According to Sicilian tradition, this mustard can also be inserted into molds, sun-dried or oven-dried and preserved as a tasty snack.

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