First of all, I just wanted to thank all of you who a) helped me with the piece in the Phx and/or b) responded so graciously...so I will: many thanks!
Second: I have been looking "everywhere" (I admit that "everywhere" is a relative term coming from a person with my patience level) for a recipe for mostarda di fruttathe relish from Emilia-Romagna that's essentially like fruit preserves, but spiked with mustard seed, served mostly with boiled meats and cheeses. Does anyone know of it/about it/how to make it/if it's served anywhere around town? (I just got back from Italy and in Parma, they served us little bowls of it to accompany the wedgeI mean a foot-long wedge from a wheelof Parmesan they just plunked down on our table with a cheese knife. Amazing.)