Mention the word mustard and most Italians will screw up their nose and give you a tirade on how disgusting the food is in Germany and how the last time they went there they spent three days on a diet.
Generally speaking, the Italians don’t like condiments of this kind, but it turns out that Cremona in Lombardy, has its own mustard version, made with fruit.
This traditional Italian product is made from candied fruit with mustard essence and is generally prepared at the end of summer or beginning of autumn, using either mixed fruit or one type of fruit.
It can also be made with vegetables, and the first recipe of Cremona’s mustard dates back to 1604.
The fruits most commonly used in this recipe are cherries, apricots, figs, pears and peaches.
Sugar and mustard is then added to create a kind of fruit preserve.
The traditional mustard from Cremona has recently been added to a list of traditional products where the correct technique and method of production is outlined.
This particular fruit mustard compote is generally used to accompany meat, including boiled or roast meats, or Italy’s famous “cotechino” or “zampone” boiled pork.
It can also be matched to various Italian cheese in what is considered a more innovative combination, or even fresh fish and shell fish.