What do you want to eat with your cheese? Italy has a few choice options to offer
While lampascioni are referred to as wild onion bulbs, they are actually the bulb of a hyacinth. I have read an amazing article by women named Anita who chronicles her life and travels in Italy. She has a very detailed step-by-step article on how to make these yourself that makes the process seem horrific. It is worth a read. Now me, I obtained my lampascioni from my good friends at Amazon. They come in a nice jar and have been pickled and then stored in olive oil. I warn you now that you will want to save EVERY SINGLE DROP of the olive oil to use in other things. It is almost worth buying the lampascioni for the olive oil. Good news is that the hyacinth bulbs are pretty darn tasty as well.
This one is a bit weirder and is Mostardo di frutta or “Mustard Fruit”. These are candied fruits that are candied in mustard flavored syrup. First of all, my friends at Amazon were most happy to ship me a jar and when they arrived they were stunningly beautiful. I received a mini pear and mini apricot and some cherries, etc. They are sweet and spicy and by themselves I didn’t’ really like them as I am not a sweet and spicy kind of person but when sliced atop a piece of cheese on a cracker, they were amazing. Slicing them did seem a bit sacrilegious but once sliced, they not only were a fantastic compliment to cheese but also like eating a stain glassed window-beautiful to behold. Saveur has a nice article on this unique ingredient.
Carciofini Grigliati are grilled artichokes that have been preserved in olive oil (once again-DON”T WASTE THE OIL). They are Italian artichokes which have cured with lemon juice, salt and parsley. They are then covered in olive oil. They have more of a charred, smoky taste than typical artichokes and they are wee little things that look beautiful atop a cracker. They are even so wonderful that they made the New York Times.
https://gustiblog.gustiamo.com/maida-artichokes-new-york-times/
Carponata is an Italian eggplant relish. While it can be used in a variety of ways (nicely described by Rachel Ray), my favorite is slightly heated and topping a cracker with crusty slice of bread and CHEESE. Epicurius also provides some nice carponata info and a delicious recipe.
While cheese can and does stand on its own. I think that all four of these ingredients add their own little twist to a successful cheese event.
