Mostarda takes its name from the Latin Mustum ardens (Eng. burning must), referring to the spicy grape once used in its preparation,  as an alternative to sugar, honey or mustard.

While the Romans already employed boiled must to preserve fruit,  the sweet-and-spicy version developed much later, between the Middle Ages and the Renaissance. From the 17th century onward, mostarda became widespread in Italy, particularly in the Po Valley, where it was traditionally enjoyed during Christmas celebrations.

Today, it comes in many varieties: mele campanine (a local apple), figs,  pippins, cherries, but also peppers, pumpkin and candied onions. A staple of traditional cuisine, mostarda is especially prized as an accompaniment to stews, cold cuts, and Parmigiano Reggiano.