Description
Cremonese Mostarda, the most famous among the various regional mostarda varieties, owes its nationwide popularity to Enea Sperlari, who began industrial production in 1836. Until then, it was handcrafted by Cremonese families using seasonal fruits from late summer to early autumn: pumpkin, white watermelon, figs, apples, pears, cherries, and clementines.
To fully enjoy the spicy flavour of mostarda, it is best consumed relatively soon after production, as the mustard’s pungency, being quite volatile, begins to fade after the first few months.
