The Italian mustard is made with a variety of different ingredients, depending on where these are produced. In Mantua, the area where the mustard of clementine’s originates, the typical recipes are made from fruit or vegetables, sugar and mustard essential oils, and are usually quite spicy. A process inherited from the peasant traditions, mustard recipes were used to preserve fruit and vegetables over the winter period. The ideal, but also traditional serving of the mustards, is with boiled and roasted meats, but they can also be served with cheeses and cold cuts.
It will be like tasting small works of art, because each clementine is carefully sliced and worked entirely by hand by a skillful artist. The addition of a special mustard-flavored syrup creates an incomparable flavor to this mustard, unlike any other products you find today on the market. Ideal when served with goat cheeses during an Italian “aperitivo”, leaving your guests absolutely astonished.
Since the eighteenth century, Corte Donda has carried out research to elaborate ancient recipes of the Mantuan tradition. Todays challenge, for Anna and Claudio, is to combine the know-how of the “nonnas” together with modern techniques acquired from chefs. custodians of this traditional company.
clementines, corrector of acidity E330, essential oil of mustard, glucose, sugar