mostarda di frutta / Phoenix
- Ruth Tobias
First of all, I just wanted to thank all of you who a) helped me with the piece in the Phx and/or b) responded so graciously...so I will: many thanks!
Second: I have been looking "everywhere" (I admit that "everywhere" is a relative term coming from a person with my patience level) for a recipe for mostarda di fruttathe relish from Emilia-Romagna that's essentially like fruit preserves, but spiked with mustard seed, served mostly with boiled meats and cheeses. Does anyone know of it/about it/how to make it/if it's served anywhere around town? (I just got back from Italy and in Parma, they served us little bowls of it to accompany the wedgeI mean a foot-long wedge from a wheelof Parmesan they just plunked down on our table with a cheese knife. Amazing.)
I'm almost certain that I've seen it at Formaggio Kitchen in West Cambridge. (They might also have it at their South End location.)
you might be able to pick up a foot-long wedge of Parmigiano there too. ;)
I do believe I saw this item at Salumeria Italiana when I stopped in a few months ago while passing through town. Just searched and they are online too. Should have figured that!
On that trip I also became a big fan of the Agrimontana fig preserves they carry.