From our organizers:
Come join the Pantry Party, a new ongoing series at Archestratus with professional preserver Diana Egnatz! Each class will focus on one way to ferment so you can really get confident with it. Plus, you will go home with a new recipe and jar of something delicious. For our first class we will focus solely on making a mostarda di frutta.
Author Tamar Adler has described it best:
Mostarda is not mustard. It is not sweet or acidic, not salty or spicy—at least, it’s none of those things alone. It is made mostly of fruit, but is neither jelly nor jam nor dessert. It is closest, maybe, to a relish … but what a relish! It’s confident stuff, best served with meats—its traditional counterpart is bollito misto, an assortment of boiled cuts—or cheeses that can take its sharpness. I ate my first bites of mostarda in the Italian town of Sant’Ambrogio di Valpolicella, spooned over milky Monte Veronese cheese. I’ll never forget its delicious bite. It’s a condiment that makes a meal.