A dark grape-must and fruit condiment from Piedmont.
Cognà, also called cugnà or mostarda d’uva, is made from cooked grape must and fruit. Pears, apples, quince, figs and nuts appear in different preparations; its composition is not fixed to one universal fruit mixture.
Grape must is reduced with fruit to make a thick condiment; nuts may be added. Buy the finished preparation for serving, rather than replacing its weight with raw grapes, juice or jam.
It belongs to the food traditions of Piedmont and the Langhe, served with boiled meats and cheeses. The grape-must base separates it from apple mostarda and from a savory mustard spread.
The eight-person mixed bollito uses 120 g of ready cognà, about 15 g each, beside the two bagnets. Spoon a little beside the meat rather than mixing it into the broth.
Look for cognà or mostarda d’uva with grape must in the ingredient list. Check the actual fruit, nuts and any declared sulphites. Do not assume that every product is nut-free or has no added sugar.
Follow the jar’s storage instructions, including refrigeration after opening where directed. Use a clean spoon and keep the serving portion separate from the remaining contents.
No. Cognà has a grape-must base and its own fruit mixture; apple mostarda is a different preparation.
No single variety is required here. Choose a prepared cognà and follow its actual ingredient and storage information.
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