Country Italia Region Veneto Ingredients quince (66 %), glucose - fructose syrup, sugar, candied fruit in varying proportions (orange cubes, apricots, pears, figs, clementines, red cherries). Dye in cherry: erythrosine. Acidity regulator: citric acid. Aromas and mustard oil. Preservative: s Allergens mustard
Mustard Vicenza is derived from quince, a particular type of apple imported from the East during the Republic of Venice. The recipe dates back to 1918 coded: quince (peeled , milled , refined and cooked), candied fruit (cherries, apricots, figs, peaches and almonds, which make 'beaded' mustard), sugar and essential oil of mustard to give fair contribution of spicy.
Unlike the other Italian mustards, Cremona, Mantua, etc... that the whole fruit dipped in hot syrup, Vicenza mustard is creamy and slightly grainy. Excellent with cheese or boiled meat, but the must for us is pairing it with mascarpone for a pleasant after dinner.