{"title":"Chutneys \u0026 Mostarda","description":"\u003ch2 id=\"speakable-headline\"\u003eSüdtiroler Chutneys und Mostarda für herzhafte Teller\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003eDie Chutneys und Mostarda von Alpe Pragas sind fruchtig-würzige Begleiter aus Südtirol, eingekocht aus Obst, Gemüse, Essig und Gewürzen. Kein süßer Aufstrich, sondern die herzhafte Seite der Manufaktur, von Mango Chutney über Feigen-Senf-Sauce bis Mostarda mit Apfel und Zwiebel, zu Käse und Fleisch.\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChutneys und Mostarda von Alpe Pragas\u003c\/strong\u003e sind würzige Frucht-Saucen aus dem Pragser Tal, die das süße Sortiment der Manufaktur herzhaft ergänzen. Seit der Gründung 1997 kocht Stefan Grubers Team neben Konfitüre auch Chutneys, die Süße und Säure ausbalancieren. Acht Sorten bringen Schwung an die Käseplatte und ans Abendbrot.\u003c\/p\u003e\n\u003ch3\u003eVon Mango bis Mostarda\u003c\/h3\u003e\n\u003cp\u003eAcht Sorten reichen vom milden Mango Chutney über die Feigen-Senf-Sauce bis zur Mostarda mit Apfel und Zwiebel. Das Mango Chutney mag eine scharfe Currynacht, die Feigen-Senf-Sauce liebt gereiften Bergkäse. Unser Tipp: ein Löffel Mostarda zu kaltem Braten, mehr braucht der Teller nicht. Die süßen \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003eFruchtaufstriche\u003c\/a\u003e und das ganze \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eSortiment von Alpe Pragas\u003c\/a\u003e findest du nebenan. Würze trifft Frucht.\u003c\/p\u003e\n\u003ch3\u003eWas ist eine Mostarda?\u003c\/h3\u003e\n\u003cp\u003eEine Mostarda ist eine würzig-scharfe Senffrucht aus Italien, bei der Obst oder Gemüse mit Senf eingekocht wird. Sie gehört dort seit Jahrhunderten zum kulturellen Erbe, schon 1621 wurde sie in der Literatur erwähnt.\u003c\/p\u003e\n\u003cp\u003eIn der Lombardei schichtet man die kandierten Früchte von Hand in große Schmuckgläser, mal mild wie in Cremona und Voghera, mal feurig wie in Mantua. Verwendet werden Orangen, Birnen, Kirschen, Feigen und mehr. Anders als kandierte Früchte schmeckt die Mostarda pikant und scharf, was ihr der Senf gibt. Traditionell krönt sie Bollito misto, eine Käseplatte oder gegrillte Entenbrust.\u003c\/p\u003e\n\u003ch3\u003eSo entsteht eine Mostarda\u003c\/h3\u003e\n\u003cp\u003eEine echte Mostarda braucht Zeit, bei Alpe Pragas entsteht sie über drei Tage. Zuerst wird das reife Obst von Hand geschält, entkernt und kleingeschnitten.\u003c\/p\u003e\n\u003cp\u003eIm Verhältnis zwei zu eins mit Zucker vermengt, zieht die Frucht über 24 Stunden Saft. Dieser wird ohne die Früchte eingekocht, wieder über sie gegossen und ruht erneut einen Tag, am zweiten Tag wiederholt sich das Spiel. Am dritten Tag werden Frucht und Sirup gemeinsam weichgekocht, und erst ganz zum Schluss kommt der Senf dazu, denn seine Schärfe verfliegt bei Hitze. Seit 2001 entwickelt Stefan Grubers Manufaktur diese Rezepte gemeinsam mit dem Südtiroler Haubenkoch Gerhard Wieser.\u003c\/p\u003e","products":[{"product_id":"alpe-pragas-chutney-feige-gruene-tomate","title":"Chutney – Fig Green Tomato","description":"\u003ch2\u003eAlpe Pragas Chutney – Fig and Green Tomato Mostarda\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas' fig mostarda with fresh, green tomatoes is not just sweet, but also savory thanks to ginger, cloves, chili, and mustard seeds. Gently cooked with only a little sugar and lemon juice, the natural color and interplay of aromas of the ingredients are preserved. As a delicate accompaniment, it pairs perfectly with well-aged cow and sheep cheese, as well as strong mountain cheeses. \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, to delve into exotic flavor worlds, they decided to create a line of chutneys that would reflect both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that offer a wide and interesting range of uses.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and indeed, mustard powder. His pleasantly hot mostardas pair well with various cheeses, raclette, fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also known as mostrich, made its way from France, where it had become an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you'll see colorful mixed fruits, layered by hand in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, which they owe to the mustard powder essential for their preparation. Mostarda comes in a milder version, as in Cremona or Voghera, but also in very hot, as is traditional in Mantua. All sorts of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the best-known German manufacturer of mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits are not only a dream pairing with cheese; they are also found in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then cooked down without the fruits. Afterwards, it is poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are cooked together with the syrup until soft. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134064974,"sku":"043WIL4228","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-feige-gruene-tomate.jpg?v=1750977848"},{"product_id":"alpe-pragas-chutney-birne-und-safran","title":"Chutney – Pear and Saffron","description":"\u003ch2\u003eAlpe Pragas Chutney - Mostarda with Pear and Saffron\u003c\/h2\u003e\n\u003cp\u003eThe Alpe Pragas Chutney Mostarda Pear and Saffron is a fruity-tart combination of Williams Christ pears, saffron and orange juice, pink pepper, chili and mustard. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the chutney ingredients are preserved. As a delicate accompaniment, it goes perfectly with cream cheese or young Pecorino, or even excellently with cheese fondue.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003enot only sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003efor refining dishes\u003c\/li\u003e\n\u003cli\u003elow sugar\u003c\/li\u003e\n\u003cli\u003eno artificial additives\u003c\/li\u003e\n\u003cli\u003eno preservatives\u003c\/li\u003e\n\u003cli\u003efree from colorants\u003c\/li\u003e\n\u003cli\u003eno artificial flavors\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruit from their own cultivation. In 2001, to delve into exotic taste worlds, they decided to create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are spicy-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly hot mostarde pair well with various types of cheese, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"The Stolen Bucket\" by A. Tassoni. At that time, mustard, or \"Mostrich\" as it was also called, arrived in Italy from France, where it had already become indispensable as a spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits hand-layered into huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, thanks to the mustard powder used in their preparation. Mostarda comes in a milder version, as in Cremona or Voghera, but also in a very hot version, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the best-known German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits don't just form a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" pumpkin-filled pasta, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – a complex process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2 to 1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterward, it is poured back over the fruits and left covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are cooked gently together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134163278,"sku":"043WIL4230","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-birne-safran-160g.jpg?v=1750977851"},{"product_id":"alpe-pragas-chutney-himbeere-balsamessig","title":"Chutney – Raspberry Balsamic Vinegar","description":"\u003ch2\u003eAlpe Pragas Chutney – Raspberry Mostarda and Balsamic Vinegar\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Chutney Raspberry Mostarda with Balsamic Vinegar is a fruity and spicy combination of aromatic raspberries and balsamic vinegar from Modena, refined with lime puree and chili. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the ingredients are preserved in the chutney. It pairs perfectly with cream cheese and panna cotta. A single spoon refines homemade salad dressing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold cuts\u003c\/li\u003e\n\u003cli\u003e    not only sweet, but also savory and spicy\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, they decided to delve into exotic flavors and create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that have a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostarde go well with various cheeses, raclette and fondue, cold cuts, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in the epic \"La Secchia Rapita\" (The Stolen Bucket) by A. Tassoni in 1621. At that time, mustard, or \"Mostrich\" as it was also called, came from France, where it had already become indispensable as a spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see the colorful mixed fruits hand-layered in huge decorative jars in the display windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are savory, spicy, and hot, which they owe to the mustard powder that is necessary for their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also very spicy, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the best-known manufacturer of mostarda and fig mustard sauce in Germany is the Barbieri company. In terms of consistency, the famous Barbieri sauce, which is served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits do not only form a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" i.e., pasta filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda Production – a laborious process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then cooked down without the fruits. Afterwards, it is poured back over the fruits to let them steep again, covered, for 24 hours. The next day, the procedure is repeated. On the third day, the fruits are then cooked soft together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates when heated.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134261582,"sku":"043WIL4236","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-himbeere-balsamessig.jpg?v=1750977854"},{"product_id":"alpe-pragas-feigen-senf-sauce","title":"Fig Mustard Sauce","description":"\u003ch2\u003eAlpe Pragas Mostarda – Hot Fig Mustard\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas Mostarda Hot Fig Mustard Sauce is an intensely spicy combination of ripe figs and sharp mustard. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the ingredients are preserved. The fig mustard sauce is an excellent accompaniment to aged cow's, goat's, and sheep's cheese.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not only sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also delve into exotic taste worlds, they decided in 2001 to produce a line of chutneys that would take into account both local fruits and the exotic history of chutney. In cooperation with star chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that found a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classic sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostardas pair well with various cheeses, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also known as Mostrich, came from France, where it was already an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits manually layered in huge decorative jars in the display windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, and hot, which they owe to the mustard powder used in their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also very hot, as is traditional in Mantua. Various fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut the mustard fruits not only form a dream pairing with cheese; they are also an ingredient in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFig Mustard Sauce – Preparation\u003c\/h5\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This is then boiled down without the fruits. And then poured back over the fruits to let them steep covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are then gently cooked together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071134392654,"sku":"043WIL4237","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-feigen-senf-sauce-160g.jpg?v=1750977857"},{"product_id":"alpe-pragas-chutney-mostarda-apfel-zwiebel","title":"Apple \u0026 Onion Mostarda","description":"\u003ch2\u003eIntroducing the Alpe Pragas Chutney: Apple \u0026 Onion Mostarda\u003c\/h2\u003e\n\u003cp\u003eThe Apple \u0026 Onion Mostarda is an Alpe Pragas Chutney, a sweet and savory combination of finely diced apples and onions, rounded off and refined with garlic, star anise, cinnamon, and pepper. Gently cooked with only a little sugar and lemon juice, the natural color and aroma of the chutney ingredients are preserved. We recommend the Apple Onion Mostarda with aged mountain cheese and grilled meat. A spoonful of mostarda refines homemade vinaigrette for lamb's lettuce.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also savory and spicy\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low in sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from artificial colors\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also dive into exotic taste worlds, they decided in 2001 to produce a line of chutneys that would take into account both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, refined recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are spicy-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly spicy mostarde go well with various types of cheese, with raclette and fondue, with cold cuts or with BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment, but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits, Mostarda di frutta, are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, or \"mostrich\" as it was also called, came from France, where it was already an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you can see the colorful mixed fruits hand-layered in huge decorative jars in the shop windows of small delis or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, sharp, thanks to the mustard powder that is essential for their production. Mostarda comes in a milder variety, as in Cremona or Voghera, but also very sharp, as is traditional in Mantua. All kinds of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of mostarda and fig mustard sauce is the Barbieri company. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut these mustard fruits don't just make a dream pairing with cheese; they also belong in the filling of \"Tortellini di Zucca,\" i.e., pumpkin-filled pasta, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eMostarda Production – an elaborate process\u003c\/h5\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, pitted, and cut into small pieces by hand. Then, it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterwards, it is poured back over the fruits and left to steep, covered, for another 24 hours. The procedure is repeated the next day. On the third day, the fruits are then cooked gently together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071196586318,"sku":"043WIL4226","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-mostarda-apfel-zwiebel.jpg?v=1750979506"},{"product_id":"alpe-pragas-mango-chutney","title":"Mango Chutney","description":"\u003ch2\u003eAlpe Pragas – Hot Mango Chutney\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas’ Mostarda Mango \u0026amp; Ginger is a delightful mango chutney. Sweet mango with piquant ginger, seasoned with apple cider vinegar, pink pepper, and chili, refines exotic rice dishes and chicken, and pairs perfectly with mild cheeses. Gently cooked with only a little sugar and lemon juice, the natural color and aroma profile of the ingredients are preserved.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from colorings\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. In 2001, to explore exotic flavors, they decided to create a line of chutneys that would reflect both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that have a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostarde are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and mustard powder. His pleasantly hot mostarde pair well with various cheeses, raclette and fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"The Stolen Bucket\" by A. Tassoni. At that time, mustard, or \"Mostrich\" as it was also called, arrived in Italy from France, where it had become an indispensable spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see the colorful mixed fruits hand-layered in huge decorative jars in the windows of small delis or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, which they owe to the mustard powder essential for their production. Mostarda exists in a milder version, like in Cremona or Voghera, but also in richly hot, as is traditional in the town of Mantua. All sorts of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. The most famous manufacturer of Mostarda and fig mustard sauce in Germany is probably the company Barbieri. In terms of consistency, the famous Barbieri sauce, which is wonderfully served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits are not only a perfect match with cheese; they are also found in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This juice is then reduced without the fruits. Afterwards, it is poured back over the fruits to let them steep covered for another 24 hours. The next day, the procedure is repeated. On the third day, the fruits are cooked together with the syrup until soft. Only then is the mustard powder or mustard oil used, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071203402062,"sku":"043WIL4259","price":7.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-mango-chutney.jpg?v=1750979772"},{"product_id":"alpe-pragas-chutney-paprika-und-chili","title":"Chutney – Bell Pepper and Chili","description":"\u003ch2\u003eAlpe Pragas Chutney – Mustard Bell Pepper and Chili\u003c\/h2\u003e\n\u003cp\u003eThe Mostarda Bell Pepper \u0026 Chili is a chutney from Alpe Pragas, a spicy-sweet creation for lovers of red bell peppers. Delicately seasoned with ginger and chili, it pairs wonderfully with strong hard cheese, Parmesan, and grilled meat or chicken. Gently cooked with little sugar and lemon juice, the natural color and interplay of aromas of the chutney ingredients are preserved.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA highlight with cheese and cold meats\u003c\/li\u003e\n\u003cli\u003eNot just sweet, but also spicy-hot\u003c\/li\u003e\n\u003cli\u003eFor refining dishes\u003c\/li\u003e\n\u003cli\u003eLow sugar\u003c\/li\u003e\n\u003cli\u003eNo artificial additives\u003c\/li\u003e\n\u003cli\u003eNo preservatives\u003c\/li\u003e\n\u003cli\u003eFree from colorings\u003c\/li\u003e\n\u003cli\u003eNo artificial flavors\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To explore exotic flavor worlds, in 2001, they decided to create a line of chutneys that would do justice to both local fruits and the exotic history of chutney. In collaboration with the award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that found a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mustards are spicy-sweet or sweet-hot combinations of vegetables, fruits, spices, and mustard powder. His pleasantly sharp mustards go well with various types of cheese, with raclette and fondue, with cold meats or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Find your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in A. Tassoni's epic \"The Stolen Bucket\" in 1621. At that time, mustard, also called Mostrich, came from France, where it had become an indispensable spice in kitchens, to Italy. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see colorful mixed fruits hand-stacked in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, sharp, which they owe to the mustard powder essential for their production. Mostarda comes in a milder version, as in Cremona or Voghera, but also in very spicy, as is traditional in Mantua. All kinds of fruits are used, such as oranges, mandarins, cherries, grapes, apricots, pears, and figs. Probably the most famous German manufacturer of Mostarda and fig mustard sauce is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eBut mustard fruits not only form a dream pairing with cheese; they belong in the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as with Bollito misto. They crown Crostini with Parma ham, as well as roast beef or grilled duck breast.\u003c\/p\u003e\n\u003ch4\u003eMostarda Production – a Complex Process\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled, cored, and cut into small pieces by hand. Then it is mixed with sugar in a 2:1 ratio and left covered for 24 hours. The fruits release juice with the help of the sugar. This is then boiled down without the fruits. Afterwards, it is poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are boiled until soft together with the syrup. Only now is the mustard powder or mustard oil added, as it evaporates with heat.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071203500366,"sku":"043WIL4231","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-chutney-paprika-und-chili.jpg?v=1750979775"},{"product_id":"alpe-pragas-mostarda-grill-barbeque","title":"Mustard - Grill Barbecue","description":"\u003ch2\u003eAlpe Pragas Chutney – Mostarda Grill Barbecue\u003c\/h2\u003e\n\u003cp\u003eAlpe Pragas' Mostarda Grill Barbecue is a spicy chutney combination of various bell peppers, onions, garlic, and chili, as well as exotic ginger. Gently cooked with only a little sugar and lemon juice, the natural color and aroma profile of the chutney ingredients are preserved. The Mostarda Grill Barbecue from Alpe Pragas is ideal as a piquant accompaniment to grilled dishes, strong cheeses, and aged Pecorino and Parmesan.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    a highlight with cheese and grilled vegetables or meat\u003c\/li\u003e\n\u003cli\u003e    not just sweet, but also spicy and hot\u003c\/li\u003e\n\u003cli\u003e    for refining dishes\u003c\/li\u003e\n\u003cli\u003e    low sugar\u003c\/li\u003e\n\u003cli\u003e    no artificial additives\u003c\/li\u003e\n\u003cli\u003e    no preservatives\u003c\/li\u003e\n\u003cli\u003e    free from artificial colors\u003c\/li\u003e\n\u003cli\u003e    no artificial flavors\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlpe Pragas from South Tyrol has long been known for its excellent fruit spreads, some of which are made with fruits from their own cultivation. To also delve into exotic flavor worlds, they decided in 2001 to create a line of chutneys that would take into account both local fruits and the exotic history of chutney. In collaboration with award-winning chef and author of several cookbooks, Gerhard Wieser, sophisticated recipes were developed that find a wide and interesting range of applications.\u003cbr\u003e\u003cbr\u003eStefan Gruber does not produce \"Mostarda di frutti\" in the classical sense; his mostardas are savory-sweet or sweet-spicy combinations of vegetables, fruits, spices, and indeed mustard powder. His pleasantly hot mostardas pair well with various cheeses, raclette, fondue, cold meats, or BBQ. They can be used to refine dishes, glaze duck breast or ribs. Thus, they are not only a perfect accompaniment but also an indispensable cooking ingredient. Discover your favorite combination, your food pairing match.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMostarda – a centuries-old Italian tradition\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMustard fruits – Mostarda di frutta are part of Italy's cultural heritage. They were already mentioned in 1621 in the epic \"La secchia rapita\" (The Stolen Bucket) by A. Tassoni. At that time, mustard, also known as mostrich, arrived in Italy from France, where it had already become indispensable as a spice in kitchens. If you stroll through the shopping streets in Lombardy in Northern Italy today, you will see colorful mixed fruits hand-layered in huge decorative jars in the windows of small delicatessens or cheese shops. But they are not just sweet, like candied fruits; no, they are piquant, spicy, hot, thanks to the mustard powder that is essential for their production. Mostarda is available in a milder version, as in Cremona or Voghera, but also in a very hot version, as is traditional in Mantua. All sorts of fruits are used, such as oranges, tangerines, cherries, grapes, apricots, pears, and figs. Probably the best-known producer of mostarda and fig mustard sauce in Germany is the company Barbieri. In terms of consistency, the famous Barbieri sauce, served with cheese, is more of a jelly, as the fruits are pureed for it.\u003cbr\u003e\u003cbr\u003eHowever, mustard fruits are not only a perfect pairing with cheese; they are also part of the filling of \"Tortellini di Zucca,\" i.e., pasta pockets filled with pumpkin, as well as Bollito misto. They crown crostini with Parma ham, as well as roast beef or grilled duck breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eMostarda production – an elaborate process\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003eFirst, the ripe fruit is peeled by hand, pitted, and cut into small pieces. Then it is mixed 2 to 1 with sugar and left covered for 24 hours. The fruits release juice with the help of the sugar. This is now boiled down without the fruits. And then poured back over the fruits to let them steep again for 24 hours, covered. The next day, the procedure is repeated. On the third day, the fruits are then cooked soft together with the syrup. Only now is the mustard powder or mustard oil used, as it evaporates with heat.\u003cbr\u003e\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"160 g","offer_id":53071232106830,"sku":"043WIL4238","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-mostarda-grill-barbeque.jpg?v=1750980736"}],"url":"https:\/\/nurgutes.de\/en\/collections\/alpe-pragas-chutney-mostarda.oembed","provider":"nur Gutes","version":"1.0","type":"link"}