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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.

A rare Spanish sheep’s milk blue, this cheese is full-bodied and fruity with a slightly salty finish.

An exceptional goat cheese from a small producer, Leonora is a brick shaped, natural mold rinded cheese which envelops a compact white paste. With a layered, complex flavor and a long finish, Leonora presents great balance of acidity and tanginess.

Cana de Cabra is a soft-ripened cheese made from pasteurized goat’s milk, in Murcia, Spain. It is similar to French Bucheron, with a touch more sharpness and complexity. Cana de Cabra has a dry bloomy rind that encases a buttery, dense paste with a semi-soft texture. Cana de Cabra is aged for 21 days- as it ages, the flavor intensifies.

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.