Grape mostarda is a sauce that is deeply rooted in the food traditions of Piedmont (the recipe dates back to the Middle Ages). The sauce is made from small unripe clusters of grapes left on the vines after harvest, considered not suitable for vinification, and the addition of other seasonal ingredients.
for 4 people
- 1 kg Rennet apples
- 2 pears
- 2 glasses of Moscato
- 1 L grape must
- 1 spoon mustard
- 100 g crushed candied citrons
- a pinch powdered cinnamon
Cook the apples and the pears in the Moscato wine for at least one hour.
After about 30 minutes, add grape must, mustard, crushed candied citrons and cinnamon.
Serve as an accompaniment to mixed boiled meats with dips such as tomatoey salsa rossa, green salsa verde, Cremona mostarda fruit preserve, and horseradish.
Agnolotti are a popular meat or herb filled dumpling from Piedmont, appreciated both in Italy and abroad. This delightful dish has been added to the list of traditional Italian agroalimentary products by the Ministry of Agriculture, Food and Forest and protected by the Piedmont Region.