• Food & Wine

Lombard Mostarda Recipe

With a strong taste, the mostrada is prepared with fruit, sugar and mustard essence

from IN-LOMBARDIA.IT

Lombard Mostarda recipe. This peculiar delicacy has been around since the XVIIth century, it includes several variations of the classical mostarda. 

This recipe requires fruit, sugar and mustard essence. It features a pungent, distinct taste that goes well with savory Lombard dishes, specially those prepared during winter holidays. On Christmas Eve, it is eaten with cheeses such as ricotta, stracchino and crescenza or traditional boiled meat and pot roasts, granting unique sensation to the palates that savor it.

Its name derives from the Lombard words mout ardent and was originally made with cooked grape must.

If you are looking for authentic gastronomic tourism in the Region, you will discover various cooking methods connected to each Lombard area's characteristics. 

Assorted fruits are used to prepare it in Cremona, besides being quite piquant, it is suited for pumpkin tortelli. In Voghera, they use a scented syrup that makes it milder.

The one they make in Milan comprises many kinds of apples, pears, oranges, cherries and spices while the Mantuan version ususes only fried apple chunks and a mixture of honey and white wine. 

Are you ready to choose your favorite Lombard mostarda recipe? 

On the same topic

Show all

A sweet autumn in Lombardy

As the chilly weather approaches, we have the perfect excuse to spend some cosy afternoons at home, keeping ourselves warm with desserts imbued with the traditional flavours of our childhood in Lombardy
A sweet autumn in Lombardy
  • Food & Wine

Red, rounded, robust. The wines of the Valtellina

Unique and unforgettable flavors obtained from the grapes of the terraces
Sassella, Sforzato, Grumello, Valtellina Superiore, Inferno
  • Food & Wine

Crotti in Valchiavenna

Discovering the natural cellars formed under the boulders of ancient landslides from which the "sorel" blows
Valchiavenna@inLombardia_Adobestock
  • Food & Wine

Flavors on the lakes: Como and Varese

Lakes and mountains. Tasty dishes, heritage of rural culture
Risotto with perch
  • Food & Wine

Bata Lavar

A traditional pasta dish from the town of Canneto Pavese
  • Food & Wine

Tasting your way around Monza and Brianza

Wild garlic pesto, pink asparagus from Mezzago, white potatoes from Oreno: discover all the local flavours of Monza e Brianza.
  • Food & Wine

The road of Cremona's flavours

The best elements of Cremona's territory in a selection of products, places and itineraries proposed by The Road of Cremona'sFlavours.
  • Food & Wine

Receipts of Cremona's tradition

Tasty news from the Museum of folk Culture “Cambonino”
  • Food & Wine

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines
A caccia di sapori in Valtellina
  • Food & Wine

8 summer festivals not to be missed

Festivals that reveal a region rich with tradition and plenty of tasty treats!
Sagra di San Giovanni - Ossuccio - Isola Comacina
  • Food & Wine

Wine Cellars in Casteggio

An ancient village in the Oltrepò Pavese, rich in high quality vineyards
Wine cellars in Casteggio, a hidden treasure
  • Food & Wine

Risotto e rane

Risotto with frogs, a symbolic dish of the Lomellina tradition
  • Food & Wine

Garda s olive oil

Recognized by everyone as an exceptional oil, especially when paired with certain dishes. Its freshness and delicacy are increasingly appreciated throughout Europe
Garda’s Olive Oil
  • Food & Wine

A toast to the vineyards and wineries of Lombardy

Lombard vineyards and wineries are eager to welcome tourists and visitors to enjoy the last phases of the harvest. 
Calici alzati nei vigneti e nelle cantine della Lombardia - San Colombano
  • Food & Wine

Good Wine

Oltrepò Pavese, a Land of Wine and Riches
  • Food & Wine

The Province of Pavia, the Italian and European Capital of Rice

  • Food & Wine

Wine and Flavor Tra il Garda

Sarde, Lago di Garda
  • Food & Wine

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine

Il Polentone di Retorbido

The beautiful spring festival dedicated to the wise farmer Bertoldo
Polentone di Retorbido
  • Food & Wine

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste
Pumpkin ravioli, Mantua
  • Food & Wine