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Other products

Altri prodotti

Place of production
Lombardy - Entire province of Mantua
Product description
Apple or pear mostarda is one of the most typical products of Mantua cuisine.
It is made mainly from apples, unripe pears (Campanina variety) or sour-tasting quinces with a woody consistency. The mixture is then preserved in a sugary syrup, with the addition of mustard.
It is an essential ingredient in the preparation of pumpkin tortelli, a favoured dish of Mantua cuisine.

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History / Traditions / Interesting Facts
Mostarda is deep-rooted in Mantuan culinary tradition. It was initially considered as a luxury product: it first appears in Gonzaga documents, evidence that this preparation was appreciated by the lords of Mantua. In those days the apothecaries – basically proto-pharmacists – were responsible for the preparation of this delicacy, which, together with marmalades and jams, was preserved in earthen glass or ceramic jars.
With the increased availability of sugar and mustard, mostarda eventually lost its exclusiveness and became a more widely used condiment.
The term mostarda, which denotes a spicy jam, derives from the Latin mustum ardens, a spicy preparation made from crushed mustard seeds.
In fact, mustard is called moutarde in French, a term derived from the same Latin root.
Mustard is a plant native to Asia, where it grew wild. It is believed to have been cultivated for the first time in 3000 BC in India and then exported to the West as a precious spice. It was certainly known to the Romans, who used it in various preparations.
Place of production
Friuli Venezia Giulia, in the provinces of Gorizia, Pordenone and Udine
Product description
Brovada – granted DOP (Protected Designation of Origin) status in 2011 – is a highly unusual dish obtained by cutting thin slices (like sauerkraut) of white turnip previously macerated in marc, preferably of black grapes, and fermented for around 40 days. Brovada is harvested in September, but eaten during the winter. The preparation process is strictly linked to the vinification times: when these end, processing of the turnip begins. After fermentation, the turnips are extracted from their containers, peeled and cut into julienne strips, then packaged for sale. They are usually cooked slowly at low heat, in oil and laurel.

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History / Traditions / Interesting Facts
Brovada is cited in ”Confessioni di un italiano” (1867) by Ippolito Nievo and in ”Viaggio in Italia” (1957) by Guido Piovene.
It is made exclusively in a very limited area of the provinces of Gorizia, Pordenone and Udine.
Brovada is crunchy and slightly chewy, never hard, with an acidic flavour and the characteristic pungent aroma of marc. It is creamy white with a slightly pinkish or red tinge, depending on the marc used.
Contact information
“Brovada” Association for the Enhancement of the traditional products of Friuli Venezia Giulia
For more information
Place of production
Province of Ascoli Piceno
Product description
The DOP "Ascoli Olives" denotes the pickled or stuffed form of the "Ascolana tenera" olive variety from Ascoli Piceno. A vulnerable aspect of the fruit is its extreme delicacy, as it must be perfectly intact to be eligible for processing. The product is well-known not only preserved in brine, but stuffed and fried in the “all’ascolana” version. The olive in brine has a uniform colour ranging from green to straw yellow. The taste is slightly acidic with a slightly bitter aftertaste. The olive has a barely elongated (elliptical) irregular shape with patches of green. Its olfactory character is medium intensity with notes of green olive and spices.

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History / Traditions / Interesting Facts
Olives in brine have been considered a nutritious food since ancient times, so much so that Roman soldiers always carried a handful of olives in their saddlebags as emergency rations. Along with focaccia bread and farro grain, olives were a constant in the soldiers' diet. Illustrious and ancient testimonies extol the virtues of olives in brine (Pliny) or their pleasurableness at the beginning or end of a meal (Marziale).
Their distinctive appeal was appreciated by the Benedictine Olivetan monks; Pope Sixtus V has them sent to the Vatican; Garibaldi, Rossini and Puccini enjoyed their flavour and praised their quality.

Contact information
Region of Marche Programme for Tourism
Via Gentile da Fabriano, 9 Ancona

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