Pescia mostarda (Mostarda di Pescia) 🇮🇹
Original name: Mostarda di Pescia
Other names: Mostarda del Natali
Nationality: Italy 🇮🇹
Consumption area(s): Pescia
Introduction
Pescia mostarda (Mostarda di Pescia) is a traditional condiment of Pescia, historically celebrated for its distinctive sweet-and-spicy flavor. Originally, its main ingredients included grapes, white or black mustard, and a pinch of salt, creating a unique taste that perfectly complemented dishes such as boiled meats. While it is now rarely consumed, it remains an important cultural symbol and a testament to the rich culinary heritage of this city.
History of Pescia mostarda (Mostarda di Pescia)
Pescia mostarda (Mostarda di Pescia) is one of the most renowned culinary specialties of Tuscany, deeply rooted in a long-standing tradition. A notable example of this heritage dates back to the 19th century, when a mostarda crafted by the artisan Natali of Pescia received prestigious recognition, winning a prize at the 1895 Paris Universal Exposition. This award highlighted the exceptional quality of a sauce known for its bold flavor, perfectly suited to accompany dishes like boiled meats, creating a sweet and spicy contrast that enhances the dish.
Mostarde made with grape must, as in this case, are likely among the earliest forms of this condiment. The very word “mostarda” comes from the Latin expression “mustum ardens”, meaning “burning must,” referring to grape juice (must) enriched with the spicy (ardent) taste of mustard. The mustard originally used in this mostarda was black mustard (Brassica nigra), but today white mustard (Sinapis alba) is preferred, providing a sharper and more pungent flavor.
Pescia mostarda (Mostarda di Pescia)
Іngredients
- 3 kg
black common grapes (6.6 lb) - 70 g
black orwhite mustard , or a blend of the two in proportions adjusted to taste* (10 tbsp) - 1 pinch
table salt
Іnstructions
- Remove the grapes from the bunches and crush them thoroughly by hand in a very large bowl until they release all their juice.
- Cover the liquid with a clean cloth and let it rest for about 36–48 hours, until you notice that fermentation begins (small bubbles will appear).
- At this point, strain the mixture: place the pulp in a clean kitchen cloth, squeeze it well, and collect the extracted juice in a saucepan.
- Then cook the fermented juice over low heat until it reaches a thick, jam-like consistency (this will take about 2 hours).
- Before the grape must becomes completely dense, take a glass of the hot liquid and dissolve the mustard powder in it, stirring carefully until you obtain a smooth, creamy mixture.
- Once the mustard is fully blended, add it back to the cooked must and mix thoroughly.
- Serve cold, or store in sterilized, airtight jars for later use.
Notes:
Nutritional facts table
| Nutrients | Total | Per 100g |
| Calories (kcal) | 2160 | 393 |
| Total fat (g) | 2.5 | 0.45 |
| ———Saturated fat (g) | 0.2 | 0.04 |
| Cholesterol (mg) | 0 | 0 |
| Sodium (mg) | 210 | 38 |
| Total carbohydrates (g) | 525 | 95 |
| ———Dietary fiber (g) | 27 | 4.9 |
| ———Total sugar (g) | 460 | 84 |
| Protein (g) | 23 | 4.2 |