| Fruit paste, in fact, has
ancient origins. During the Renaissance it was served as an accompaniment to
meats and cheeses at the banquet feasts of the nobility. It was known as "la
cotognata", meaning quince paste, even when other fruits were used. The Marzano
family from Apuila, make fruit pastes in nine flavors and their family
philosophy of "quality rather than quantity" always applies to this wonderful
fruit paste. You can use it with meats or cheeses or as a filling for fruit
tarts, slice it and dip it in chocolate or simply spread it on a warm croissant
or muffin. |