Mustard, only for the characteristic scent of cooked must during preparation. In reality it is extra jam made from seedless grapes, from the Greek without seeds. When these purple grapes are harvested in September, we prepare the mustard: we wash the grapes very well, shell the grains and grind them. The pulp obtained is cooked over a very low heat, after about an hour, the sugar is added and after a couple of hours, the mustard is ready.
 
Ingredients:
Pulp of seedless grapes, cane sugar, lemon.
 
Agrichef Barbieri recommends:
Ideal combined with fresh cheeses such as ricotta, or short-aged cheeses, excellent consumed for breakfast, ideal for filling desserts or for making a good grandma's tart.