The oldest recipe for Mostarda Mantovana was published in the 14th Century and is still the basis of the modern recipes.. The traditional recipe was made with quinces but nowadays, with the re-interpretation of the modern cuisine, it is made all year round and the most common recipes are made with pears and apples. It is normally served with meat or cheese. This sauce has a particularity which is the Mustard that is used to make it. In Italy Mustard Essence Oil is used and is quite easy to find in speciality shops. Mustard Essence Oil is very strong - you only have to add a few drops but the taste is absolutely delicious. Outside Italy I think it's very difficult to get the essence so I will give you the amount of mustard powder to obtain the same taste.

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