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''Mostarda di frutta '' (sometime also called only ''mostarda'') is an Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Traditionally ''mostarda'' was served with boiled meats,〔 the ''bollito misto'' which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. ==Variations== ''Mostarda di Cremona'' or ''mostarda cremonese'' (from Cremona) is made with several kinds of different fruit, and is the version that typifies ''mostarda di frutta''. ''Mostarda di Mantova'' (also called ''mostarda di mele campanine'' or ''mostarda mantovana'') is made from small, sour green apples called ''mele Campanine''.〔 Another notable ''mostarda'' is ''mostarda vicentina'', which is a speciality of the town of Vicenza (Veneto); it is characterized by a jam-like consistency and the use of quince (''mele cotogne'') as its main ingredient. Other versions include ''mostarda di Voghera'', ''mostarda siciliana'', and ''mostarda bolognese''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「mostarda」の詳細全文を読む スポンサード リンク
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