Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup.^[1] 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.^[2][3]

Traditionally mostarda was served with boiled meats,^[4] the bollito misto, which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses.

Mostarda di Cremona or mostarda cremonese (from Cremona) is made with several kinds of fruit, and is the version that typifies mostarda di frutta.^[5]

Mostarda di Mantova (also called mostarda di mele campanine or mostarda mantovana) is made from small, sour green apples called mele Campanine.^[5]

Another notable mostarda is mostarda vicentina, which is a specialty 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.^[4]

Other versions include mostarda di Voghera, mostarda siciliana, and mostarda bolognese.^{[citation needed]}

• List of mustard brands
• Specialty foods