Mustards have always been paired with boiled meats, especially with the fattier and richer cuts: from the tongue to the cotechino, from the hen to the head and up to the capon. Another traditional combination is the one that involves the consumption of mostarda together with cheese platters, but also used as an ingredient for the preparation of the typical Mantuan pumpkin tortello.
"The name mustard derives from the Latin mustus ardens, burning must because it is made spicy by the addition of strong mustard".