The joy of eating a summer fruit in the middle of winter before the invention of the refrigerator was a real privilege. From the history and culinary tradition of Mantua comes the ancient secret of mostarda, a compote that uses sugar and mustard to preserve fruit all year round.
To make it, slightly unripe fruit is used, consisting mostly of bell or rennet apples, quinces or pears, but also other fruit or vegetables. Typical of Mantua are pumpkin mostarda, quince mostarda, pear mostarda and white watermelon mostarda; these delicacies are excellent eaten on their own but excel in combination with more or less mature charcuterie and cheeses.
There are various types of mostarda in northern Italy; mostarda mantovana differs from all the others because it does not mix different fruits, thus preserving the aromas and flavours of the fruit.
Azienda Agricola Senga still produces mostarda according to the ancient recipe, using only four ingredients: fruit harvested on the farm, sugar, untreated lemon juice or peel, and mustard. Plus the time it takes to put summer in a jar.
