lambruscotake2300

Paola Calciolari began her career as a pharmacist but her true passion was food. She took a gamble, leaving her secure job in order to produce typical condiments from Mantova (Emilia Romagna), often employing her grandmother’s recipes. And we’re glad she did. She makes her exceptional mostardas and jellies by sourcing locally harvested fruit, and slicing and cooking them in their juices; it is a highly labor intensive process. They are extraordinarily fresh, flavorful and chunky. Though often paired with cheese, they also work well with roasted meats and charcuterie.

Lambrusco is perfectly balanced with the right amount of sugar in this fabulous wine jelly. It pairs wonderfully with soft goat cheeses such as Capricho or Leonora®. 6/4.2oz

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