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Mustard prepared with whole candied clementine, with a sweet spicy flavor and slightly balsamic tastes. It is ideal combined with main courses of red meat or fresh cheeses such as Robiola and ricotta.
Ideal with meat especially boiled and roasted. Try it also with fresh cheeses.
The “mustard” is known since 1288, when the expression “mustum ardens” appears in a French manuscript to define the must or wine, “set on fire (ardens)” by adding flour of mustard seeds: this mixture allowed to better preserve fruits. The diffusion of “mostarda” in Italy spread just from the XVI century onwards, as a Christmas dish especially.
