Lombard Mostarda Recipe

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

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Its name derives from the Lombard words mout ardent and was originally made with cooked grape must.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

Local specialties in valtellina

A small area of Lombardy with a rich gastronomic tradition

Food & Wine

Today's Recipe

Every day a new recipe to try from the Lombard tradition

Food & Wine

A journey through the unique flavors of Lombardy

Food & Wine

Mantua Local Products Guide

Mantua beyond for its historical richness, is famous also for the numerous typical gastronomic products and recipes handed down for generations

Food & Wine

Agritourism in Pavia: where you feel ‘naturally’ at home

Dove è naturale sentirsi a casa

Food & Wine

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history

Food & Wine

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.

Food & Wine

Andiamo a Tavola

33° Edition - Eating in Cremona and province

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

Food & Wine

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste

Food & Wine

Eating Lombardy

Lombardy shows its excellence with the unique and traditional flavors of each single territory, but it is also international cuisine

Food & Wine

Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available

Food & Wine

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.

Food & Wine

The mantua pumpkin

From peel to seeds, pumpkin is a real "jolly" in the kitchen

Food & Wine

Gorgonzola

A DOP cheese from the Province of Milan

Food & Wine

Cassoeula in Brianza

Typical Lombard dish of peasant origin

Food & Wine

A gastronomic tour of Lake Iseo

Lake Iseo is rich in nature, history, culture, and unique flavours. Start your taste adventure here.

Food & Wine

Wine Cellars in Casteggio

An ancient village in the Oltrepò Pavese, rich in high quality vineyards

Food & Wine

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.