To get the best from nature, we respect its times and we process only seasonal fruit and vegetables.
The raw materials, harvested at the correct degree of ripeness, are washed, peeled, cut and marinated with lemon and sugar.
During the natural steeping of 24 hours, a sugary solution is formed that is collected, brought to the boil and poured onto the fruit. The fruit is candied and, during this procedure of immersion in the sugary solution, surrenders its watery part to the solution in which it is immersed, while this transfers the sugars to the fruit.
The operation is repeated for 2/3 consecutive days and allows the fruit to remain turgid and firm, keeping its organoleptic properties unchanged.
After adding the mustard to the mixture obtained, the product is put into containers.
The aromatic intensity given by the mustard decreases naturally with the passing of time and its colour reveals its crunchiness.
Quality needs time. For this all the Antiche Mostarderie products are processed artisanally and left to stand for each stage.
The result is a harmony of unique tastes and fragrances, an unmistakable touch of class to complete and enhance both simple fare and haute cuisine.
