A traditional Sicilian sweet made with grape must. Humble yet flavorful, it requires clarifying the must with ash, adding flour and dried fruit, and then cooking it until a thick mixture is obtained that is left to cool. It can be eaten as is or dried in the sun to make candies.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Take the first must (e.g. 4 L) and bring it to a boil in a large pot.
Slowly add the ash obtained from the burned vine shoots (about 25 g per liter, so about 100 g for 4 L).
Let it boil for about 30 minutes, until the mixture reduces by about one third of the total amount; then turn off the heat and let it cool overnight.
Strain the cooled must using a tightly woven, fine cloth; repeat this operation several times (it is suggested up to seven times) until no trace of ash remains.
Measure the remaining liters of must and divide the liquid into two equal parts.
In the first part, mix in the flour (about 130 g per liter), stirring well until you obtain a smooth mixture.
Put the second part of the must back on the heat and add the walnuts or hazelnuts, previously shelled, toasted, and chopped; add a pinch of cinnamon and a pinch of salt; bring to a boil.
Gradually incorporate the flour mixture into the boiling mixture, stirring frequently with a wooden spatula until you obtain a well-blended, thick mixture.
Turn off the heat. Slightly moisten plates with water and immediately pour in the hot mixture.
Sprinkle with a pinch of cinnamon and with chopped walnuts and hazelnuts. Let cool completely before serving.
Optional (to make candies): once the mostarda has cooled, cut it into cubes or rectangular pieces and place it in the sun covered with a mosquito net until it becomes firmer.
Large pot
Tightly woven, fine cloth
Wooden spatula
Plates
Mosquito net (for drying, optional)
It can be served fresh. To turn it into candies, cut into cubes and let it dry in the sun covered with a mosquito net.
This recipe is a traditional humble preparation from Sicily. The basic version can be turned into candies by drying it in the sun covered with a mosquito net.
Italia, Sicilia
