Last weekend when we were up in Northern California visiting my sister, we stopped by Napa Style in Yountville to try her current indulgence, a slow-roasted heritage pork panini with fontina cheese and mostarda (an Italian condiment kinda like chutney, but made with fruit and mustard). I didn’t believe it could possibly live up to the hype, but I was wrong. I found the recipe online for both the pulled pork (a serious time commitment, 8 hours) and the mostarda. Maybe this Sunday I’ll slow-roast some pork and use it all week for tacos, sandwiches and such.
Update: you can order the sublime pear mostarda used at Mozza by clicking here, or by swinging by Cube on La Brea.