Melon mostarda is made according to the traditional Mantuan mostarda recipe: candied fruit or vegetables cut into thin slices and dipped in a sugar syrup flavoured with mustard essence. Its history is linked to peasant tradition, a way to capture the freshness of seasonal fruit and vegetables in summer and preserve it throughout the winter. This mustard was produced in the province of Mantua by a farm that harvests and processes fruit from its own fields. No preservatives or additives, just fruit, sugar, lemon, mustard, and the time it takes to do things right. 

The crispy strips of melon, which, one after the other, whet the appetite, can be tasted with Ubriaco, Bazzotto stagionato, Caprini, Bolliti and roasts.