Lambrusco Wine Jelly

Much like the bubbly red from which this jam is derived, Lambrusco wine jelly has a floral complexity and acidity that will slice right through any rich cheese board. Pairs well with both goat and sheep milk cheeses such as an herbed chevre or Pecorino.

Paola Calciolari began her career as a pharmacist but her true passion was food. Using traditional recipes handed down from her grandmother, she makes her exceptional mostardas and compotes by sourcing locally harvested fruit, slicing and candying them in their juices, and then adding drops of a very concentrated, spicy mustard extract; it is a highly labor-intensive process. Unlike other whole mustard fruits, these are extraordinarily fresh, flavorful and chunky.