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 compotes by sourcing locally harvested fruit and slicing and candying 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.

This delicate combination of raspberries and roses pairs wonderfully with fresh cheeses like Capricho de Cabra. Michele fell in love with the combination of tart raspberries and roses and asked Paola to make it exclusively for us. 6/4.2oz (preorder)

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