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cotogno
quince
There's not much to do with a quince but make it into semi-solid quince jelly or paste, or cotognata. Eaten on bread, with cheese, or incorporated into desserts.
In Piedmont, cotognata is called cognà: quinces mixed with walnuts and hazelnuts, and served with bollito misto.
Text © Dana Facaros & Michael Pauls
Image by Jules