Fig is our jam! We simply cannot resist this classic Mediterranean spread paired with our favorite cheese or baked atop Brie. Rich, full notes of caramel, honey and molasses are the perfect balance to savory meats, baked goods, veggies and more.
ORIGIN – Greece
INGREDIENTS – figs, cane sugar, fruit pectin, citric acid, lactic acid, ascorbic acid.
Dairy Free, Gluten Free, Non-GMO, Vegan, Vegetarian
Vergani Mostarda di Frutta contains variable proportion (peaches, pears, clementines, kiwifruit, papayas, cherries), glucose syrup, sugar, glucose-fructose syrup, mustard flavouring; The taste is sweet, yet slightly warm. Makes a perfect condiment for smoked or dried meats as well as Italian cheeses. Mostarda is a typical specialty of Northern Italy – especially Cremona.
Onion & Orange Sauce is prepared with fresh orange pulp pieces and minced onions blended for a truly unique sauce. Also called Salsa Arancia, the balance of sweet and sour flavors will enhance anything it’s added to. MENU cooks their all natural sauce down to a confit-like consistency with a citrus tang and bold aroma.
Divina Sour Cherry Spread has a bold, fruit-forward flavor that captures the essence of a ripe Summer cherry. Both tart and sweet, this versatile spread is a wonderful menu addition when used to sweeten a savory sandwich, as a cheese condiment, baked into pastries or spread into a yogurt parfait.
Paola Calciolari makes her exceptional mostardas by sourcing locally harvested fruit, slicing and candying them in their juices, and then adding drops of a very concentrated, spicy mustard oil; it is a highly labor intensive process. Unlike many whole mustard fruits on the market, these are extraordinarily fresh, flavorful and chunky.
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.