Grape Mustard, Grissia, Muletta. The typical flavors of Monferrato.

It is said that every farm had its own recipe and that it was handed down with care of riches.

Grape mustard of Monferrato is a delight from the centuries-old tradition, it was made fine since the Middle Ages and is now part of that list of traditional food products of our country.

This sauce has the consistency of jam, it is called mustard, but it is not spicy at all: it is made with grape must to which are added various seasonal fruits such as quince, pears, as well as nuts, hazelnuts and pumpkin is used to flavor the polenta, Piedmontese boiled meats, cheeses like Castelmagno and with snow... turns into a granite!

You can spread mustard and taste it even on a slice of bread, but it must be the right bread: the Grissia of Monferrato!

The typical hard bread that has been produced for centuries in this area of Piedmont. It has the shape of a double snail, the crispy crust and a soft interior, it is a bread that is preserved for a few days and is good with anything.

Mustard, Grissia and in this small autumn food and wine tour of Monferrato is missing only a delicacy, the muletta, a seasoned raw salami that is made only with the finest cuts of pork flavored with a mix of spices and an infusion of garlic and wine, usually the Barbera.