A Piedmontese chutney, pickle or relish of vine fruits with mustard. seeds and white wine, usually served with cold meats, or a relish made with grape must and mustard seed.
Must. The fresh juice extracted from pressed grapes before fermentation, commonly in Puglia. May also be grape pomace, the residue of skins and pips left after pressing. It looks like balsamic vinegar but it is not so acidic. In Liguria, when wine is made, the squashed grapes sit for a few days in vats. The wine is then decanted from the vats and the grapeskins removed. The mosto is the wine at this stage, undrinkable before resting for a period of time.
Three-bearded rockling, onos. A small Mediterranean fish, the largest of which are prepared in the same way as whiting.
Boneless leg of chamois air dried and salted in Valle d'Aosta and served thinly as an antipasto and similar to Bresaola. In fact, these days it is more likely to be domestic goat or beef.
Boneless leg of chamois air dried and salted in Valle d'Aosta and served thinly as an antipasto and similar to Bresaola. In fact, these days it is more likely to be domestic goat or beef.
Mozzarella is a mild, white fresh cheese made by a process called pasta filata. It is often made with cow's milk but the most sought-after form is made from buffalo milk. Many of the water buffalo in Italy were slaughtered by the retreating Germans and it took some time for more buffalo to be acquired to replace them. There is a reviving interest in mozzarella di bufala as the herds increase.
