The mustards and jams produced by Filotto Senga company are ideal for enhancing the flavours of cheeses and cured meats. For a truly enjoyable tasting experience, here are some suggestions that might be useful.
Pear mostarda pairs perfectly with cheeses such as Parmigiano Reggiano and Grana Padano, while apple and pumpkin mostarda is excellent with medium-aged cheeses such as Maccagno.
Orange mostarda goes well with semi-aged pecorino and fresh goat cheeses, while apricot mostarda goes well with semi-hard goat cheeses.
Green tomato mustard suits every combination, but finds its best companion in Gorgonzola.
Finally, pear jam and Lambrusco Mantovano Dop will enhance creamy, soft and fresh cheeses, as well as salted ricotta. Choose your combinations carefully and enjoy the explosions of flavours and aromas that only these delicacies can offer.
