That’s the mostarda of Paola’s family, because these fruits used to be harvested by her grandmother in her garden.
Because of its astringent characteristics, the quince apple used to be consumed only after been cooked. With a deep flavor, it’s excellent served with mature grainy cheeses such as Grana Padano and Parmigiano Reggiano, but it is also a perfect accompaniment to sweet to sweet Parma ham or Culatello from Zibello, as well as roast pork and white meat.