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, 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.