Few delicacies in the world are able to trigger a domino effect of misunderstandings quite like Italian mostarda. Although the word sounds similar to the French moutarde and the English mustard, the product it lexically renders has very little to do with those condiments beyond the Alps, where wine, yes, but also vinegar and herbs are added, resulting in a much creamier spread.
Mostarda, by contrast, is made with candied fruits in a syrup flavored with mustard (in seed, powder, oil or essence form), producing a consistency more like a chunky chutney and exuding a hint of sweetness alongside its spicy and acidic notes. It is traditionally served with semi-aged and blue cheeses, like Gorgonzola, or as an accompaniment to roasted or boiled meats. As such, it is especially prevalent around the holidays.