MOSTO ARDENTE
mustard | hot sauce | chutney
MOSTO ARDENTE
mustard | hot sauce | chutney
Azienda Agricola Mosto Ardente di Paolo Artusio | località Maccaferro n|1 - Castellino Tanaro |CN|
| mosto.ardente@gmail.com
| +39 345 2333931 | +39 347 2706628
P.IVA 03937340044 | C.UNIVOCO 5W4A8J1
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LANGA MUSTARD
The mustard plant, “sinapis alba and brassica nigra, is a “graminaceus plant”. It is known from the bronze age, Greeks and Romans used it widely, even if the invention of the mustard sauce is attributed to the last ones, a mix of seeds, vinegar and honey. Used since forever as a flavouring and natural preservative, was used as a common medicine for his digestive properties, for headache, toothache, breathing problems. Low in calories, stimulate the appetite.
Annual plant, strong and resistant, seeded in spring, her fields are yellow thank to his flowers. Once naturally dried on the field, it is harvested to obtein the seeds. Very small and oily, the seeds are stone milled to keep their organoleptic properties. During the milling process, we add vinegar, to ensure the natural preservation of the product and since the mustard express his sharpness in acidity and Langa wine, to enrich the sauce of perfumes and flavours of the territory.
LANGA MUSTARD
COD SEN01
PESO NETTO 100g
INGREDIENTS Grains of sinapis alba* and brassica nigra*, Riesling wine, apple vinegar, water, salt.
* of our production
Our first recipe, simple and direct. Few high quality ingredients, balanced between acidity, saltiness and sharpness. Smooth paste with visible seeds, yellow cream color. Intense on the palate, fresch and strong at the same time, ideal with red and white meats, fish, seashell, vegan dishes, first dishes and fusion cuisine.
MUSTARD WITH BARBERA
COD SEN01
PESO NETTO 100g
INGREDIENTS Grains of sinapis alba* and brassica nigra*, Barbera wine, apple vinegar, water, dry beetroot salt.
* of our production
Integrate the typical profile of acidity and roundness the Piedmontese wine, slightly tannic, complete perfectly the mustard strength. Smooth paste with visible seeds rose/burgundy color. On the palate, warm, round and persistent. Perfect for red meat, rosted meat, chard, cauliflower, broccoli, creative first dishes.
FORTE MUSTARD
COD SEN03
PESO NETTO 100g
INGREDIENTS Grains of sinapis alba* and brassica nigra*, Riesling wine, apple vinegar, water, salt, mustard essential oil.
* of our production
A strong version of the Senape di langa “classic”, due to the presence of mustard essential oil. Very strong taste, very aromatic and persistent, ideal for meet, fish, condiments, stuffing. Smooth paste, yellow cream color, with visible seeds
MUSTARD WITH AROMATIC HERBS
COD SEN04
PESO NETTO 100g
INGREDIENTS Grains of sinapis alba* and brassica nigra*, Rislieng wine, apple vinegar, water, dry aromatic herbs, dry spinach, salt.
* of our production
The add of aromatic herbs, sage, thyme, rosemary, laury, makes the mustard balsamic, aromatic and exalts the savoury (umami). Smooth paste with visible seeds and chopped herbs, color from yellow to pale green. On the palate, fresh and powerful, with white flower aftertaste. White meat, oily fish, stuffing, legumes, vegan dishes.
MUSTARD WITH HONEY & TUMERIC
COD SEN05
PESO NETTO 100g
INGREDIENTS Grains of sinapis alba* and brassica nigra*, Riesling wine, apple vinegar, water, cherry honey, turmeric, salt.
* of our production
The taste is sweetened by the presence of cherry honey, supported by turmeric, creating and aromatic sweet and sour taste. Smooth paste, visible seeds, straw yellow. On the palate soft, persistent and flowerish. Really versatile, red meat, barbecue, shellfish, oily fish, vegan dishes, fusion cuisine.
MUSTARD WIHT HOT PEPPER
COD SEN06
PESO NETTO 100g
INGREDIENTS Grains of sinapis alba* and brassica nigra*, Riesling wine, apple vinegar, water, dry jalapeno pepper*, sweet paprika, salt.
* of our production
Add of dried jalapeño flakes of our production to classic senape di langa. The typical mustard sharpness combines with the spiciness of a very aromatic pepper, without overlapping, but reinforcing the flavour on the palate. Really versatile, white and red meats, shellfish, stuffing, vegan dishes, cajun cuisine, creative first dishes.