With the arrival of autumn, apples become a precious ingredient for the preparation of Mantuan mustard, a specialty from Lombardy that carries the intense aroma of seasonal fruits and a touch of spiciness from the mustard. This condiment, known for its thick consistency and sweet-and-sour flavor, is a perfect accompaniment to typical traditional dishes, such as pumpkin tortelli, where its presence is indispensable. The preparation of mustard requires patience and attention: the peeled and sliced apples are left to infuse with sugar for a full forty-eight hours, a crucial step that allows the flavors to blend and intensify. Subsequently, the mixture is cooked in a cast iron pan, a material that ensures even heat distribution, allowing for a perfect reduction. After frying everything and letting it cool, the mustard is added, which gives that characteristic touch of liveliness, making the mustard a unique condiment. Although Mantuan mustard is not easily found commercially, its homemade preparation is a true ritual that celebrates local gastronomic tradition. This product is ideal to serve during a family lunch, perhaps paired with aged cheeses or boiled meats, making every meal a special moment. Mustard is also an excellent way to utilize leftovers, perfect for enhancing leftover meats or enriching a simple charcuterie board. With its bold flavor and versatility, Mantuan mustard is a culinary treasure that deserves to be rediscovered and shared.

Peel and slice the apples, leaving them to infuse for 48 hours with the sugar. Boil the resulting mixture for fifteen minutes, then fry everything while still hot in a cast iron pan, let it cool and add the mustard, then place the mustard in sealed glass jars. Difficult to find commercially, it is the only correct filling for pumpkin tortelli (see). Mantuan mustard is distinguished from other mustards as it is made only from apples and is fried before being jarred. The mustard syrup is prepared with honey and white wine. Besides being used for tortelli, it is served as a side dish for boiled and roasted meats.