I can’t get enough of the whole pear and cheese combo thing this time of year. I recently wrote about an easy, delicious salad that I make often. But one of my favorite mid morning snacks is a perfectly ripe pear with a small hunk of pecorino. Since it’s mostly fruit (and just a tiny bit of cheese) I can tell myself that it’s sort of like a healthy diet snack.
Last weekend we were up in Todi, had guests, and so I decided to fancy things up a bit. We had all been working hard in the garden. Actually it was Scott and Domenico who were working hard. But Jane had done a lot of laps. And I had….watched Jane do a lot of laps. So we all deserved a treat.
Luckily I had cheeses from all my favorite local sources. A wheel of sheep’s milk pecorino from Giuliani; a huge hunk of L’Intruso from Caseificio Montecristo, and a few mini scamorze from the store in Orte. Since our own tree had been picked clean of pears, I opened a jar of mostarda from Sesto Senso.Mostarda is not mustard, in case you are wondering. It’s a type of preserved fruit from Modena. Most mostarde that you see are a mix of unidentifiable candied fruits, floating in slightly spicy sugar syrup. They are often used as a condiment for boiled meats (although I managed to work them into a cocktail a while back)
The mostarda made by Sesto Senso is something else entirely. I met the folks from Sesto Senso at Taste last March. And it was actually their jars of glistening preserved pears that caught my attention. Although better known for their balsamic vinegar, I think these pears are their star product. Ripe but firm, they are preserved in a heavy, spicy syrup along with wild blueberries. Unlike most other mostarde, these chunks of fruit still taste very much like pears. Although you could eat them with just about anything, I can’t think of a better combo than cheese.
A bite of cheese. A bite of pear. A bit more of each. And Scott and Domenico were soon refueled and on their way back to the orto to labor in the field. (yes, Jane and I just went back to the pool). 
cute!
Elizabeth,
Many thanks for this timely post! I will be in Todi for one week from Oct 8-15 and have noted Giuliani and Caseificio Montecristo. Do you have any other suggestions for local food shopping?
Again, many thanks – between your blog, comments on Chowhound and your apps, I feel somewhat well prepared for our trip to Italy!
Terri
@Terri There is a great new app, Slow Umbria, which is a wonderful resource. And as noted, I’ve recently listed my restaurants on Chowhound. On your drive up, definitely stop at Lufra, the mozzerella store located at the first gas station when you exit the autostrada at Orte. Stock up big time!!http://www.elizabethminchilli.com/2009/12/truck-stop-mozzarella_02.html
That is the most luscious mostarda I’ve ever seen. I wonder if I would have trouble getting that through customs?
It all sounds so luscious — the cheeses, the fruit, the mostarda. I’m moving to Rome soon and avoiding a significant weight gain will be a challenge with such wonderful products all around!
@Linda: If check it through (and not carry on) you shouldn’t have any problems.
Elizabeth, Thanks for the info on Slow Umbria, I’ll check that out. I noted Lufra, but we’ll be coming to Todi from Florence, so hope to stop there one day when we’re out for a drive. Thanks again! Terri
If you’re coming down the E45, and exit in Todi Caseificio Montecristo is right there in Ponte Rio (the ground floor of the Europalace Hotel)
This looks so delicious and the pears here in Washington state are tempting me right now into trying to make a pear mostarda myself. Would you ever have a minute to give me a few basics on mostarda making? Grazie! Ann
@Ann: I’ve actually never tried my hand at mostarda making, but my friend Judy does it all the time. Here is her post: http://www.divinacucina-blog.com/2009/12/passion-for-heat-fruit-mostarda.html
Thank you! How interesting there is something called mostardo essence that is used. Will try an Indian store as Judy suggests. Most online recipes call for mustard and mustard seeds which doesn’t sound right. I am going to try a cabrales cheese flan, but am actually using gorgonzola dolce and want to have a pear condiment with it. Ann