Mostarda Fina di Carpi

This is a Emilia Romagna region fruit mustard made from typical fruit that has been candied in cooked grape must over a low heat. This recipe has always been a secret, jealously guarded and handed down over time since 1500 by the Sebellini family of Carpi who, according to tradition, were the creators. Using the available historical and literary sources, and our love for tradicional foods, we have given new life to this ancient and practically extinct Carpi recipe.

How to Use:
Mostarda Fina di Carpi' is an accompaniment that enhances typical regional products, especially cheeses and cured meats. It can be combined with many sweet and savoury dishes, from the most traditional to the most unusual.  Mustards have always been served with boiled meats, especially with the fattest and richest cuts: from tongue to cotechino, from hen to head and even capon. Another traditional combination is that of eating mustards together with platters of cheeses, both mature and herbed.

Ingredients:
cooked grape must, apples, pears, quinces, orange peel, MUSTARD aroma.