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.
Though often paired with cheese, they also work well with roasted meats and charcuterie.
This all natural, fruit-rich spread is made of Adriatic figs. Cooked in small batches, an intense rich fruity flavor is created.
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.
This traditional recipe is produced with blue plums from the Pannonian Valley. The Pannonian Valley stretches across several countries including Croatia, Austria, Slovakia, and Hungary. The sweetness for this spread derives from the naturally occurring plum sugars.
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
Made by hand in Obidos, Portugal from a recipe that’s been in the family for generations. Sweetened tomato with a touch of cinnamon is a perfect companion for softer goat cheeses or the gooey thistle rennet cheeses of Spain and Portugal.