Mostarda has been showing up with some frequency on restaurant menus of late and after tasting it for the first time with a succulent grilled pork chop at Nel Centro a couple of years ago, I was smitten. It was LOVE at first bite.

Imagine fresh or dried fruit glazed in a sweet, spicy syrup with a subtle or not so subtle mustard kick. As good as that pork chop was, I could have eaten an entire plate of the mostarda.