Description
Mustard fruit mustard, with a prevalence of Campanine apples, is a recipe that has always been a secret, jealously guarded and handed down from father to son since the time of the Sebellini family who, according to tradition, were the creators. Seasoning, using sources
available historical and literary sources, has given new life to this ancient and practically disappeared recipe from Carpi
METHOD OF USE: mustard is an accompaniment that enhances typical regional products, in particular cheeses and cured meats. However, it is not lacking
pairing with numerous sweet and savory dishes, from the most traditional to the most unusual. Mustards have always been combined with boiled meats, especially with the fattest and richest cuts: from the tongue to the cotechino, from the hen to the head and up to the capon. Another traditional combination is that which involves the consumption of mustards together with platters of cheeses, both seasoned and blue-veined.
Storage: After opening, keep refrigerated and consume within a short time
Ingredients
cooked grape must, campanine apples, abate pears, apples and quince pears, MUSTARD aroma.
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
301 Kcal
1281 KJ
|
|
Grassi
of which saturates
|
nd g
nd g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
74 g
22 g
|
|
Protein
|
0,9 g
|
|
Sale
|
0,02 g
|
