Mostarde: Some Facts and a Little History

• Though you'll find it from Piemonte on through the Veneto and down into Emilia Romagna, the best known variation is that from Cremona (Mostarda di Cremona). It is made up of pieces of candied fruit, mixed with honey, white wine syrup, mustard and spices; traditionally served with boiled meats or cheese.
• According to Italian food scholar Antonio Piccinardi, the word mostarda derives from the French moustarde, which in turn derives from mout ardent, fiery must, which was made by adding powdered mustard seed to unfermented grape must and cooking it down to produce an invigorating condiment.
• Think of it like chutney. In Piedmont it's made of cooked winter fruit like quince, figs, pears, wine grape must and hazelnuts. It's called cugna', served with polenta, boiled meats, cheese or even snow.