Ripe, sweet tomatoes slow-cooked into ambrosial preserves.

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. All of the fruit and vegetables in her products are harvested and cleaned by hand. All are preservative-and-additive free.

This distinctive preserve is made from tomatoes picked at the peak of freshness to ensure its bursting sweet-sour flavor and bright red color. Drizzle over fresh, creamy pasta filata cheeses such as mozzarella, ricotta and robiola. Also delicious with grilled fish.