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  • My last 'festival' meal was a bit more upscale: Suckling pig confit with summer fruit mostarda was served in the glamorous confines of the PS1 gallery garden in New York, while Grizzly Bear and Dan the Automator provided the soundtrack at Le Fooding.

    Honest Cooking: Rock n' Rolls: The Summer Of Food Festivals

  • Goncalves prepared the first course: an assortment of appetizers -- lupini beans with chile, marinated spicy mushrooms, grilled green peppers, shrimp with garlic and paprika, Iberian ham, quince and black olives, pear mostarda and Portuguese sausages -- which provided a wonderful medley of flavors.

    Jeanine Barone: Portuguese Kitchen Fun in Westchester

  • All credit to us for our inspired fusion cooking – sometimes a gloopy, cheese feast just hits the spot – but I sense that a perfect lasagne will need to be truer to the original spirit of the dish to really cut the mostarda.

    How to cook perfect lasagne

  • The five-course meal, which was exquisitely paired with wines throughout, started with polenta fritters reminiscent of savory beignets with cheese sprinkled on top instead of powder sugar, rabbit boudin blanc with blueberry mostarda and rabbit confit terrine.

    Meg Hemphill: Taking Farm-to-Table From Trend to Reality

  • I'm mad for mostarda, the Italian conserve made from candied fruit cooked with savory spices.

    Cucina Confidential

  • Hors d'oeuvres homemade fennel salami and artichoke mostarda, gutsy caponata, and even gustier bread, were served "family style" as guests meandered with a glass of wine getting to know each other.

    Rozanne Gold: Marc Vetri: A Culinary Bodhisattva

  • White suggests foie gras torchons with spiced figs and sweet/spicy ormeasco mostarda; the Ligurian pasta called Trofie with shellfish ragout; pan-roasted cod with littleneck clams and watercress pesto; and a warm liquid-center chocolate coulant with stracciatelli gelato.

    Julie Mautner: Comfort and Joy

  • ($5!) • Fried skate “riblets” (scrumptious long pieces of tender cartilage with plenty of meat to suck and pick off) with celery, pine nuts, onion mostarda, and chilis.

    Look No Further: Seattle’s Best Dining Deal « PubliCola

  • Other choices could be fig jam, mostarda an Italian preserve that combines fruit jam with a kick of mustard, honey, or an onion confit.

    The City Cook

  • Roasted duck breast $27 was serve with heirloom parsnips, raisin mostarda and lentils.

    Jay Weston: Scarpetta Opens at Montage Beverly Hills


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