Mostarda
Nobile di Parma
Preparazione Magistrale di Pera Antica
Mostarda
Mostarda
Nobile di Parma
Preparazione Magistrale di Pera Antica
A perfect balance between past and present
Time Has Preserved A History Of Tradition, Nobility And Delicacy
Nobile di Parma’s flavour is delicate and soft. It goes well with all aged cheeses, reaching a harmonious combination with its beloved Parmesan Cheese. It matches wonderfully with boiled meats, coming to the most intense notes with the fattest and most savory cuts. It tastes delicious as a filling for Tortelli, together with butter and Parmesan Cheese. The flavour can also be “sudden” with carpaccio and raw fish tartare.
Products
Mostarda
It is ideal with boiled meats, mature cheeses and can also be served with fish tartare. Moderately spicy, the flavour is involving and the sweet and sour taste well balanced.
Ideal with boiled meats, particularly fatty cuts, it accompanies mature cheeses and can also be used with fish tartare. The flavour is enthralling, the sweet and sour note well balanced by the Mostarda content gives it a surprising elegance when tasted.
Ingredients: Pears, Brown Sugar, Succo di limone, Spices and Aromas.
Fruit tot. 70g per 100g Sugars tot. 43 g per 100g
Spicy compote
With Balsamic Vinegar of Modena and Chilli Pepper, it is moderately spicy, ideal with all mature cheeses.
With Balsamic Vinegar of Modena and Chilli Pepper, it is ideal with all mature cheeses. The flavour of the pear is accompanied by the sweet and sour note of the Balsamic Vinegar and closes with the moderately spicy tone of the Chilli Pepper.
Ingredients: Pears, Brown Sugar, Succo di limone, Balsamic vinegar of Modena, Chili pepper, Spices and Aromas.
Fruit tot. 70g per 100g – Sugars tot. 43 g per 100g
VIDEO GALLERY
Nobile di Parma
La città di Parma 3:40
Un viaggio alla scoperta di Parma tra specialità gastronomiche, arte e cultura
Original Taste of Parma 2:40
Un viaggio alla scoperta di Parma tra specialità gastronomiche, arte e cultura
Nobile di Parma 2:22
La Mostarda Nobile di Parma, una storia di tradizioni e cultura del passato
Food pairings
Mostarda Nobile di Parma is ideal with both sweet and savoury foods.
Cheese
Nobile di Parma is the ideal accompaniment to all mature cow’s milk and sheep’s milk cheeses, and reaches its peak with Parmigiano Reggiano aged for at least 24 months
Fresh filled Pasta
Nobile di Parma Mostarda is perfect for enriching the filling of a sweet Tortello made with breadcrumbs and mostarda, which is served as a first course topped with butter and cheese.
Meat
Nobile di Parma is ideal with boiled meats, especially fatty cuts and typical Parma pork preparations such as Cotechino, Mariola.
Fish
Nobile di Parma Mostarda goes well with raw fish preparations, especially swordfish, tuna or salmon tartare.
HISTORY OF A NOBLE PEAR
Marie Louise of Austria’s Noble Pear
Nobile di Parma is a delicate mustard made with an ancient pear which has been cultivated since the 18th century in the area of the Duchy of Parma and Piacenza: the Noble Pear. This fruit is so called because it is considered very valuable: it was a special dish which was served on noblemen’s tables in the past. in the 19th century, during the reign of the Duchess Marie Louise of Habsburg-Lorraine, the Noble Pear became very famous. Maria Luigia (the way she was called in Parma) worshipped this fruit. The Duchess was born in Vienna and she was used to the combination of sweet and savory foods, which was typical of the Austro-Hungarian cuisine.
This was the reason why she wanted to introduce it as a filling for tortelli. Its flavor encloses the whole tradition of the local cuisine: a sweet and sour balance that recalls the ancient tastes coming from the Austrian contamination to the Parmesan culinary tradition. Nobile di Parma is ideal to be tasted with your eyes closed, while listening to “Zaira” by the composer Vincenzo Bellini. With this Opera the Duchess Maria Luigia inaugurated the Royal Theater of Parma in 1829, today known as “Teatro Regio”.
THE FARM SALTI DEL DIAVOLO
Biodiversity, Tradition, Mountain
Nobile di Parma was born thanks to a project by Salti Del Diavolo Farm in Casaselvatica, which is located in the small municipality of Berceto, in the Province of Parma.The company has included the cultivation of the Noble Pear in an area where there are still old pear trees: here the elderly can remember how much this fruit was enjoyed on their tables and appreciated during the winters.Salti Del Diavolo Farm takes care of biodiversity: in addition to the Noble Pear, in its orchard are grown apples of ancient varieties, such as the Musona Apple, the Pink Apple, the Rust Apple and a native variety of Plum.
The work in the orchard follows the organic principles: this aspect has an important influence on the yield of crops, together with the difficult conditions of the territory, which does not allow the mechanization of work and prevents entry into the field in many periods of the year.That’s why tasting Nobile di Parma signifies coming into contact with a small and rare fragment of history and culture.
