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Catholic Recipe: Mostarda di Cremona


  • 4 dried figs, cut 1/2-inch cubes
  • 1 unripe pear, peeled and cut 1/2-inch cubes
  • 1/2 cup dried apricots, cut in 1/2-inch cubes
  • 1/2 cup sundried cherries
  • 1/2 cup dried apples, cut in 1/4-inch julienne
  • 1-1/2 cups sugar
  • 1-1/2 cups dry red wine
  • 1/2 cup prepared mustard
  • 1/4 cup mustard seeds


Prep Time: 2 hours and 1 day

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Italy


Food Categories (1)


Often Made With (3)


Feasts (2)


Seasons (1)

This is what most Italians think of when they hear the word mostarda. This recipe is from the Lombardy region. The Italians say of it, "this is a mustard which is not," for it's made of pieces of fruit, mustard, and spices. Since the fruit is not finely sliced, you should select pieces that look perfect. This can accompany the Cappelletti all' uso di Romagna for your celebration on Epiphany Eve.

Mostarda is usually made at home during summer through fall. Local, seasonal fruits and vegetables are used to make the preserves. Traditionally mostarda referred to a simple sauce or condiment that was both sweet and spicy.


Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix. In a saucepan, heat sugar and wine together until boiling. Remove from heat and stir in mustard and seeds. Pour over fruit and allow to steep 24 hours. Jar and refrigerate. Serve with Cappelletti all' uso di Romagna, or salami and bread.

Recipe Source: Food TV — Mario Batali by Mario Batali