This mostrada is produced with a rare watermelon variety from lower Mantova area, thinly sliced and softened for a few days in a syrup made of water and sugar. The whole thing is then seasoned with mustard essence. This Mostarda is particularly suited to be served together with tasty aged cheese, fat sausages and lard.
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Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.