Lombardy
The region of northern Italy around Milan, for which the cooks of The Forme of Cury named their honeyed mustard.
Today: Lombardy, Italy
Recipes from the king's kitchen
The master cooks of King Richard II, The Forme of Cury (about 1390), in the edition of Samuel Pegge (London, 1780) · about 1390, as Pegge dated the roll
Lumbard Mustard. Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. sarse it thurgh a sarse. clarifie hony with wyne & vynegur & stere it wel togeder and make it thikke ynowz. & whan þou wilt spende þerof make it thynne with wyne.
Lombardy mustard. Wash mustard seed and dry it in an oven. Grind it dry and sift it through a sieve. Clarify honey with wine and vinegar, stir it all well together, and make it thick enough. When you want to use some, thin it with wine.