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A great classic of the table: the candied fruit chutney to pieces. Excellent on boiled meat with the spicy hint that awakens the flavors.
One of the symbolic ingredients of the Mantuan mustard, the Campanina apple is a typical fruit of that area of the Po Valley. The flavor of its pulp has notes ranging from sour to sour, perfect characteristics for creating a mustard in a workmanlike manner. We recommend pairing the Campanine apple mustard with meat (especially boiled and sausages) and aged cheeses.
Adding to this mustard mustard plum that gives the boost needed to exalt the taste of soft cheeses, roast pork and game.
To combine with medium cheese pasty. Also ideal with boiled meat, especially chicken and capon.
A perfect companion to stews, roasts, medium seasoned sheep cheeses and smoked fish.
Two mantovian symbols, pumpkin and mustard, in a sought-after marriage: ideal for accompanying smoked sausages and seasoned cheeses.
Cleans the palate and prepare for the next bite! Special mustard, perfect to accompany dishes with duck and goose. Try the original pairing with the Cantabrian anchovies at least once.
It is recommended to combine with herbaceous, seasoned and spicy cheeses.
Are you ready to be impressed? Try this mustard with mascarpone and you'll love it!
green tomatoes, mustard aroma and a nice medium-aged cheese. The ideal closing of a meal. To try!