Specialty Foods

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Green Tomato Mustard pairs well with Pecorino Romano and Parmigiano Reggiano.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Plum Mustard pairs well with aged Asiago and Pecorino Romano.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. White Watermelon Mustard pairs well with Montegrappa.

A fabulous wine jelly where the lambrusco is perfectly balanced with the right amount of sugar. Pairs well with soft goat cheeses.

Crunchy walnuts in a refreshing, raw lemon honey.

A firm nougat made with marcona almonds and honey. Although firm, it is not too hard and has just the right amount of sweetness.

A buttery confection comprised of Marcona Almonds and honey and coated in rice paper.

Tortas are crisp, sweet, cracker discs that date back to the 8th Century. These Tortas are made by five sisters, who make each one by hand including the large sugar crystals and slivered Marcona almonds sprinkled on top.

A sweet paste made from a mix of plum and quince. It is a solid jelly that is eaten in the traditional spanish dessert, queso y membrillo (cheese and membrillo) typically using Manchego cheese.

There are only two ingredients in this jam: fresh Pajarero figs and lemon honey.