Mostarda di Voghera is more than just a condiment, it is a celebration of Italian flavours rooted in history and a passion for cooking.
Mostarda di Voghera, renowned for its culinary tradition, is a particularly characteristic and popular condiment in Italian cuisine.
The term ‘Mostarda‘ dates back to French and means ‘burning must‘. This name reflects the historical roots of the condiment, as the recipe originally involved mixing cooked grape must with grains of mustard to create a sauce with a spicy and lively character.
Mostarda di Voghera has very ancient origins, as it was already being produced in the 14th century, as evidenced by a letter dated 1397 in which Duke Gian Galeazzo Visconti requested a ‘zebro‘ (tub) of candied mustard fruit from the Podestà of Voghera.
Nowadays, the main ingredients for preparing this tasty condiment commonly include apples, pears, apricots, cherries, oranges, mandarins, lemons, pumpkins, citrons and chestnuts. These ingredients are candied in a sugar syrup and then enriched with mustard essential oil to obtain the characteristic spicy flavour.
Mostarda di Voghera is traditionally served as a condiment for meat dishes, especially boiled or roasted meat, but it can also be used in combination with cheeses. The combination of its sweetness and spiciness makes it a versatile condiment that can add a special touch to a wide variety of dishes.
In Italy, it is important to note that there are several regional variations of recipes for making mostarda, each enriched with specific flavour nuances and ingredients that reflect local traditions.
In the production of Mostarda in Voghera, the company Pianetta di Barbieri is the only producer in the town. With commitment and passion, this company creates a product that is appreciated by lands far beyond national borders.
