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 confitures 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.
Paola makes her Red Onion Confiture using a secret recipe, as others have tried to copy it. We like to use it to elevate a burger or grilled chicken sandwich. It also adds a special touch when paired with flavorful cheeses such as Pecorino Aged in Walnut Leaves or Raschera. 6/7.85oz