Grape mustard 160 gr 33 30

Another piece of tradition, declined in a thousand ways in the infinite culinary micro-cultures of Sicily. Once it marked the end of the harvest, because it was prepared with freshly squeezed must, before fermentation started. Concentrated until it loses half the weight, it welcomes the spiciness of cloves, Bourbon vanilla and cinnamon to become a real dessert. In our interpretation, we use the Nerello Mascalese variety, symbol of Etna viticulture. We get crunchiness by also adding the toasted grape seeds. The aromas are intense, woven into a thick texture that heralds the pleasure of the palate. The sweet softness of the mostarda, interrupted by the small grains that break under the teeth, is an already complete gustatory journey. But the use ranges from combining cheeses of any seasoning to garnishing salads, even better if containing white meats. If used on a roast, it is an invitation to uncork a well-ripened Nerello Mascalese, ennobled and rounded off by adequate waiting in the cellar.

Ingredients: grapes ( 80%), cane sugar, lemon juice, spices. Gelling agent: fruit pectin.