Made with an ancient variety of apples typical of the Mantuan area. They’re small, with a green-red tint, hard pulp and slightly sour. The astringency of this apple pairs well with fatty meats such as boiled meats and sausages, as well as tasted with mature cheeses.
That’s the symbol of the Mostarda Mantovana because of ingredient of the typical dish “Tortelli di zucca” (Pumpkin Ravioli).
