This is an old Lombardy-Veneto recipe, which has come down to us from the culinary art of the Hapsburgs, who ruled in Mantua in 1770. It is obtained from the artisan processing of slices of fresh, peeled and candied apples soaked in fine seedless mustard syrup.
Serve it with boiled red meat, roasts and soft cheeses. Delicious on its own, as a dessert, cooked in a sauce or as a filling for strudels and flans.
