Cugna
Cugnà is the Piedmontese version of quince preserve that is made in other parts of Italy...in Sicily, it is called Cotognata, but is generally only made with quince, lemon and sugar, and is cooked into a jelly-like paste and often decoratively molded.

In Piedmont, Cugnà contains quince, apples, pears, sometimes grapes, zucca (squash) dried fruits and nuts and it more of a conserve. The fruits and nuts are cooked in grape must and sugar – this is why it is called mostarda d’uva, because of the grape must. It is generally something that is prepared in the fall, during the grape harvest, and you see it for sale in many shops and local markets around this time.

Piedmontese Cugnà is much more complex than the quince cotognata of Puglia and Sicily. Cugnà that is also known as Mostarda d’Uva can be misleading to students of Italian cuisine because it is nothing like traditional mostarda from Emilia Romagna, which contains much more sugar – the fruits are literally candied – and mustard oil for that spicy kick.  Mostarda purchased in Bologna is going be nothing like "mostarda" purchased in Bra or Asti.

Cugnà is served with cheese, but more commonly braised and roasted meats, game birds, bollito misto....

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