The Lambrusco grape as you've never seen it before: in a decadent soft, scented gelatina.

Ever wonder what it would be like to pursue your passion for cooking to the furthest degree? Such is the story of artisan Paola Calciolari, a pharmacist from the Old Town of Mantova, who gave it all up to start a small cooking school in 1991. In 1996, her devoted students demanded that she avail her homemade preserves, mostarde and antipasti to the public and a small storefront arose at the school. Today, Paola operates a small Laboratorio dedicated to the innovative presentations of antique recipes.

The sweet scent of freshly-picked grapes pervades this titillating gelatina (jelly) from Le Tamerici. If you've ever participated in the fall crush at a small winery, the distinct and dolce nose of this jelly will bring you back. Best served with very fresh, soft cheeses, such as burrata from Puglia; excellent over cream-based desserts.