Mostarda | Lazzaris for sale from Enoteca Sileno

Mostarda | Lazzaris

Supplier: Enoteca Sileno

Lazzaris produces a range of whole fruit mostarda and sauces.

New in the Lazzaris range: Tangarine Mostarda, Black Cherries in Syrup, Wild Strawberry Mostarda and Red Onion Sauce.

The sweet-spicy flavours are ideal with panna cotta or cheese boards.

Mostarda | Lazzaris

Mostarda is a Northern Italian specialty of candied fruit preserved in mustard syrup, it is unique ingredient that adds piquancy, colour and texture to roasted meats, filled pasta, cheese boards, savoury tarts and even desserts.

54 Recent Views Call for more details

At the beginning of the twentieth century, Luigi Lazzaris founded the Bakery and Confectionery "Luigi Lazzaris and Son" in Conegliano, Veneto. The firm began to produce mostarda mixing sugar, fresh quinces, candied fruit and mustard oil. This aromatic sweet-spicy sauce was a great success leading Luigi Lazzaris to present his "Venetian mostarda" to the international exhibitions of culinary art.

Recognition was achieved very quickly: in 1903 he was honoured with the Gran Prix in London, in the same year, at Udine, he won another gold medal, in 1905 he was conferred a Diploma of honour at the Show in Paris and, once again, in London. The six gold medals decorate the historical company logo of Luigi Lazzaris and Son.

Three generations later, the Lazzaris family continue to produce their mostarda and fruit sauces with the same mastery and devotion of 100 years ago. Their success is based on the preservation of Luigi's traditional methods of production, combined with the quality of the selected products that come from the company’s own crops of fruit and vegetables.

Mostarda of Cremona is what most people think of as mostarda. It has whole fruits like pears, clementines, figs, apricots and cherries that have been candied to exalt their colours and are preserved in sugar syrup with pure mustard seed oil. These whole mustard fruits add colour, texture and complexity of flavour to sweet and savoury dishes and feature in many traditional recipes of the Lombardia and Emilia regions.

Mostarda of Mantova is typically made with small, green apples that are sliced and candied before being preserved in mustard syrup. Apple mostarda was a feature of culinary arts of the Hapsburgs who governed Mantua in the eighteenth century and would often be cooked in sauces or fillings for strudel and tarts.

Venetian mostarda uses quince as its main ingredient which can be prepared as jam-like pulp or with whole pieces of candied fruit. The sweet-hot flavour of Venetian mostarda is an excellent accompaniment to meat and game, but is also recommend with festive sweets such as panettone and pandoro.

Serve slices of apple mostarda with roast pork, orange mostarda sauce with duck or chicken, or a hot Venetian-style mustard quince pulp with grilled steak or rib eye roast. For a stunning looking and tasting cheese platter, combine Parmigiano Reggiano, aged pecorino and gorgonzola with Cremonese-style a selection of whole mustard fruits.