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.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.