blood orangePaola 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.

Made with both the juice and zest of fresh Sicilian blood oranges as well as a hint of cane sugar, this confiture has a flavor that is unparalleled. It captures the essence of the fruit, and with just the right amount of zest, it is the perfect accompaniment to many foods. Not too tart, not too sweet. Pair it with Caña de Oveja, Nocetto di Capra, Cacio de Roma®, or Castelrosso. Serve it aside roasted pork loin, use it as a condiment on sandwiches, or enjoy it on fresh bread in the morning. 6/7.85oz

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