This sweet and spicy "sauce" is made according to an ancient and traditional Cremonese recipe packed into his hystorical tin. It uses carefully selected mixed fruit from Italy's finest growing regions, which is then candied and immersed in a sugar syrup flavored with mustard essential oil. Cremona mostarda is traditionally paired with boiled meats such as cotechino, tongue, and head, and with cheese platters, especially full-fat, mature cheeses like Taleggio, Provolone, and Parmigiano Reggiano. It's also excellent with boiled white or red meats and cured meats, but it can also be used as a filling for dishes like capon or to accompany desserts like sbrisolona or gelato.
